Chocolate Hazelnut Biscotti
A dry, crunchy twice baked biscuit flavoured with chocolate and whole hazelnuts
Equipment
- 1 stand mixer with paddle attachment or mixing bowl with electric handheld whisk
- 1 Rubber Spatula or Wooden Spoon
- 1 large flat baking tray lined with baking paper
- 1 Sharp Knife
Ingredients
- 80 grams butter room temperature
- 140 grams soft light brown sugar
- 2 whole eggs
- 130 grams plain flour
- 20 grams cocoa powder
- 1 tsp baking powder
- 70 grams whole, skinned hazelnuts
- 20 gram white chocolate optional, for decoration
Instructions
- Preheat the oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- Add the room temperature, slightly soft butter and brown sugar to the mixing bowl. Beat together for a couple of minutes until the smooth and creamy.
- Add the eggs and mix together until smooth. The butter may curdle a little, this is fine.
- Add in the flour, baking powder and cocoa powder and mix again until nearly all the flour has been incorporated. A few small lumps of flour remaining is fine.
- Add the whole hazelnuts and mix again until the nuts are evenly distributed.
- Lightly flour a flat, clean work surface and tip the biscotti dough onto the counter. Gently roll the dough into a log a little shorter than the length of your baking tray.
- Place the dough log onto the tray and gently pat it down to flatten slightly. Refer to the photos to see how much to flatten it.
- Bake in the preheated oven for 20-25 minutes until the dough has risen significantly. The biscuit is ready when it is solid and dry to the touch and no longer has any wet spots.
- Remove the biscuit from the oven and set to one side for at least 20 minutes until the biscuit is cool to the touch. If you can leave it for an hour or two to cool that's even better.
- Once the biscuit is cold, using a sharp knife, cut the biscuit into slices along the shorter end, like you were slicing a loaf of bread with the same thickness as a slice of bread.
- Place the slices onto the flat, lined baking tray. Place back into the hot oven for a further 15-20 minutes or until the biscotti slices have started to brown more on the edges.
- Allow the biscuits to cool completely before decorating or storing.
- To decorate, melt the white chocolate in a small microwave safe bowl, setting it for 20 second intervals and stirring well in between each one. Using a spoon, lightly drizzle one half of each slice with white chocolate.
- Allow to dry and then store in an airtight container at room temperature for up to 2 weeks.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.