Chocolate-Hazelnut Biscotti

Chocolate Dipped Hazelnut

Makes: 40 pieces

Time: 50 Minutes

 

Cocoa powder plus semisweet chocolate chunks provide a double-dose of chocolate in these dunkable, giftable cookies.

Ingredients

1 cup (125g) raw hazelnuts

1 2/3 cups (250g) plain flour

2 tablespoons Dutch cocoa

3/4 cup (175g) caster sugar

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

3 eggs, lightly beaten

Finely grated rind of 1 orange

Instructions

Preheat oven to 200C. Roast nuts on an oven tray for 10 minutes or until golden and skins are flaking. Rub well in a clean tea towel to remove skins. Chop coarsely.

Sift flour, cocoa, sugar, baking powder and cinnamon into a bowl. Combine eggs, orange rind and nuts in a separate bowl. Gradually add egg mixture to dry ingredients, stirring to form a dough. Turn out on to a lightly floured surface. Knead briefly then halve. Shape into two 25cm-long logs. Place logs on a baking paper-lined oven tray. Bake for 15 minutes. Remove from oven. Stand for 5 minutes.

Slice logs diagonally into 5mm-thick slices. Place slices on oven trays and return to oven for 10 minutes or until dry. Cool on a wire rack, then store in an airtight container for up to 2 days.

 

Source: Taste.com.au

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