Hi, I hope you are having a good week. Today I am sharing Hazelnut and Chocolate Biscotti with you.
I have never made Biscotti before, have you? I was actually very surprised how easy they were and I will definitely be trying some more in the future. This recipe is from a book called Under the Walnut Tree: Good Ideas from Our Kitchen by Anna Bergenstorm and Fanny Bergenstorm. I made mine in an electric mixer and it worked out wonderfully. The dough is quite soft so make sure you have lightly floured your surface and have a little extra on hand just incase you need it when rolling the dough out into a sausage shape.
I baked mine on a large baking tray that came with the oven, so I only divided the dough up into 4 however you can use 2 tray and divide the mixture up into 8 if you prefer. I found that rolling it into a sausage shape first, then transferring it to the tray and then once on the tray flattening the top slightly with you hand worked best.
When placing them in the oven the second time to dry them out, it is up to you how ‘dry’ you would like them to be. The longer you leave them in the harder they will end up going, so if you like to dunk them in your coffee or tea you make like to leave them for 2 hours of a tiny bit longer.
I am not a biscuit dunker, so I left mine in for a little over and hour but it is really up to you. If you are not sure you could take one out and let it cool down and test to see if you would like it a litter harder of not.
You could make these with just chocolate or just hazelnut if you prefer.
I hope you enjoy xx
(recipe by Anna Bergenstorm and Fanny Bergenstormfrom – Under the Walnut Tree: Good Ideas from Our Kitchen)
Hazelnut and Chocolate Biscotti
- 100 g hazelnuts roughly chopped
- 75 g dark chocolate 70% roughly chopped
- 250 g butter at room temperature
- 200 g caster Sugar
- 1/2 teaspoon vanilla extract or essence
- 1/4 teaspoon salt
- 550 g plain flour
- 2 teaspoons baking powder
- 200 ml full-cream milk
- 1 egg lightly beaten
- Preheat the oven to 200°C. Place baking paper on 1 large baking tray or 2 smaller ones
- In a electric mixer, mix the butter, sugar, vanilla extract and salt until light and fluffy.
- Mix the flour and baking powder together and gradually add it to the mixture alternating between the milk and egg.
- Add the chopped hazelnuts and mix through and then add the chopped chocolate.
- On a lightly floured surface, turn the dough out. If needed work through the hazelnuts and chocolate a bit more.
- Divide the dough into 4 / 8 equal sizes. Shape the dough into long sausages, place on a baking tray and flatten the top a bit with your hand.
- Place in the oven and bake for 20 minutes.
- Remove from the oven and turn the oven down to 100°C, allow the biscotti to cool for 15 minutes and then cut with a serrated knife to about 3cm in size.
- Place back in the oven and cook for 1 - 2 hours. Remove and allow to cool.