A totally dunkable chocolate and hazelnut biscotti
Prep time: 10 minutes | Cook time: 1 hour 5 minutes | Makes: ± 40 biscotti
500 ml cake flour
125 ml cocoa powder
1 tsp bicarbonate of soda
1 tsp fine salt
100g butter, softened
200g castor sugar
2 large eggs
200g dark chocolate chips or chopped dark chocolate
100g blanched hazelnuts, coarsely chopped
1 Tbsp icing sugar
Flake salt for sprinkling
1. Preheat the oven to 180°C.
2. In a large bowl, sift the cake flour, cocoa, bicarb and salt together.
3. Using an electric mixer’s whisk attachment, beat the butter and castor sugar together until light and fluffy.
4. While beating add in the eggs, one at a time.
5. Replace the whisk attachment with a dough hook and mix in the flour mixture to form a stiff dough.
6. Add the chocolate chips and hazelnuts and mix until everything is evenly combined.
7. With floured hands, form the dough into two slightly flattened logs, about 30cm long and 5cm wide.
8. Place the logs onto a lined baking tray and sprinkle with icing sugar and salt.
9. Bake for 35 minutes or until slightly firm to touch. Remove them from the oven and allow to cool for 8 minutes.
10. On a cutting board, slice the biscotti into 1 cm thick pieces with a sharp non-serrated knife.
11. Arrange the pieces on a lined baking tray and bake at 140°C for ± 30 minutes (or until dry and crispy). Switch off your oven and leave the biscotti to dry out more if needed.
This biscotti isn’t bound to hot drinks alone. Mix a shot of espresso with a scoop of vanilla ice cream to make a classic Affogato that’s great for dunking. Or do what I sometimes do and crumble them over ice cream for dessert.
The possibilities are endless, even if the cookie jar isn’t.