Chocolate and hazelnut biscotti

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chocolate and hazelnut biscotti
chocolate and hazelnut biscotti

Makes around 30

 

100g roasted hazelnuts, roughly chopped

115g dark chocolate, broken into chunks

200g brown sugar

220g plain flour

40g unsweetened cocoa powder

1 tbsp instant coffee powder

1 tsp baking soda

¼ tsp salt

3 large eggs

1½ tsp pure vanilla extract

Love hazelnuts and chocolate? You need to try this…

 

  • Preheat the oven to 150˚C/130˚C fan/gas mark 2 and line a baking tray with parchment paper.
  • Place the chocolate and brown sugar in a food processor and whizz until fine.
  • In a bowl, mix the flour, cocoa powder, coffee powder, baking soda, and salt.
  • In a separate large bowl, beat the eggs and vanilla with an electric mixer for one minute until combined. Add the chocolate mixture and the flour mixture and beat until a stiff dough forms. Add the hazelnuts about halfway through.
  • Turn the dough out onto a lightly floured work surface and divide it in half. Form each piece of dough into a log roughly 25cm long and 5cm wide.
  • Transfer these to the prepared baking tray, leaving about 8cm in between. Bake for 35-40 minutes until they are almost firm to the touch. Cool on a wire rack for 15 minutes.
  • Cut the dough into 2cm slices, using a serrated knife. Place the slices cut-side down on the baking tray. Bake for 15 minutes, turn them over and bake for another 15 minutes. Cool on a wire rack.

 

Per serving:
99kcals, 2.5g fat (1.6g saturated), 17.6g carbs, 10g sugars, 2.1g protein, 0.8g fibre, 0.08g sodium

TOP TIP:
To add a little extra, dip half of each biscotti slice into melted chocolate and allow to set.