Hazelnut and Chocolate Chip Biscotti
A classic Italian twice baked biscuit with hazelnuts and chocolate chips. Crunchy and full of flavour, these are beautiful with a cup of coffee.
Equipment
- Mixing bowl
- Electric mixer/whisk
- Rubber spatula
- Flat baking trays
- Sharp bread knife
Ingredients
- 110 grams butter room temperature
- 200 grams caster sugar
- 2 whole eggs
- 380 grams plain flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 100 grams roughly chopped hazelnuts
- 85 grams dark chocolate chips
Instructions
- Preheat oven to 160°f or 320°f.
- In a mixing bowl, or in your stand mixer, add the butter and sugar and beat for 1-2 minutes until pale and fluffy.
- Add eggs in, one at a time, beating well between each addition.
- With a rubber spatula, mix in the flour, baking powder, cinnamon, hazelnuts and chocolate chips.
- Tip the dough out onto a lightly floured surface. Gently knead the dough to form a ball.
- Cut this dough in half and roll each half out to form a log.
- Transfer to flat lined baking trays, one per tray and pat down slightly.
- Cook for 15-20 minutes until it has fully risen and cooked but with very little colour.
- Remove from the oven and allow to cool for 15-20 minutes.
- Slice each log with a sharp bread knife at a diagonal into 1-2cm slices.
- Lay the slices cut slide up on the lined baking tray and return to the oven for a further 10-15 minutes until golden.