Cocoa nib and hazelnut biscotti

Name: Cocoa nib and hazelnut biscotti
Cook time: 1 h
Yield: 40-50
Cuisine: Italian
Ingredients: 250g plain flour; 225g caster sugar; 1 tsp baking powder; Pinch of salt; 1 tsp vanilla extract; 1 tsp Frangelico or similar liqueur; 2 large eggs; 60g hazelnuts; 50g dark chocolate, chopped; 2 tbsp coconut threads; 3 tbsp cocoa nibs; 

August 27, 2013

Time:30 mins - 1 hourMakes:40-50

These fragrant choc chip cantuccini harden as they cool, becoming very crisp.

Ingredients

250g plain flour
225g caster sugar
1 tsp baking powder
Pinch of salt
1 tsp vanilla extract
1 tsp Frangelico or similar liqueur
2 large eggs
60g hazelnuts
50g dark chocolate, chopped
2 tbsp coconut threads
3 tbsp cocoa nibs

Method

1. Heat oven to 180C. Combine flour, sugar, baking powder, salt, vanilla extract, liqueur and eggs with 1 tbsp cocoa nibs in a food processor. Whiz until the mixture leaves the sides and forms a ball.
2. Turn out on a floured bench and pat out with floured hands to a flat, free-range pizza shape. Mix the hazelnuts, dark chocolate, coconut and 1 tbsp cocoa nibs and scatter over top. Gather up again and push into a ball shape. Divide the dough in three pieces and pat each into a neat log about 5cm wide. Scatter the top with the remaining cocoa nibs.
3. Place on a baking tray lined with baking paper and bake for 30 minutes or until lightly coloured. Cool for 10 minutes then cut into 1cm slices. Reduce temperature to 140 C and bake for 15 minutes. Cool and store in an airtight container.