Chocolate and hazelnut biscotti
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The Chocolate Show started in Kensington Olympia on 17th October and runs until 19th October. There was a spectacular range of chocolates from all corners of the globe. Urvashi shares some of her favourites and a delicious recipe for chocolate and hazelnut biscotti.
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Ingredients
Metric
Imperial
- 110g of caster sugar
- 110g of plain flour
- 150g of hazelnuts, shelled
- 100g of dark chocolate chips, at least 80% cocoa solids
- 1 large egg
- 2 tbsp of cocoa powder, good quality
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4
2
Line a baking tray with greaseproof paper and mark two 10cm lines evenly apart. Remove any rings on your hands because this is gonna get sticky!
3
Chop the nuts roughly in half. Not too small or you won’t get the nice bites through the biscotti. Whisk the egg and caster sugar in a large bowl until the texture is light and fluffy
4
Stir in the plain flour and cocoa powder and then add the chopped nuts and chocolate chips. You should have a sticky dough. Flour your hands and then split the dough into two portions in the bowl
5
Take one portion and shape it into a log approx 10cm long using the lines on your baking paper to help. It does not look pretty I know but it will taste good
6
Place the log onto the greaseproof paper. Repeat with the other portion of dough
7
Bake the logs for approx 20-30 minutes. There should be a nice crust on the top
8
Take the baking tray out of the oven and let the logs cool completely. Once they are cool, using a sharp serrated knife, cut slices approximately 1 cm wide and then place the pieces back on the baking tray
9
Bake again for 5 minutes on each side to dry them out
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