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Cookie
Recipes - Chocolate Nut Biscotti Recipe
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Cookie Recipes - Chocolate
Nut Biscotti
Ingredients
-
1/3 cup/50
g shelled hazelnuts
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2 cups/300 g
all-purpose/plain flour
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2 tbsp unsweetened cocoa
powder
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1 tsp baking powder
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1/2 tsp ground cinnamon
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1/4 tsp ground cloves
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1/8 tsp salt
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3/4 cup/150 g granulated
sugar
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3 large eggs + 1 large egg
white
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1 tsp vanilla
extract/essence
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2 tsp freeze-dried coffee
granules dissolved in 1 tbsp hot water
-
1-2 tbsp slivered almonds
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2 tbsp semisweet chocolate
chips
GLAZE:
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1 large egg yolk
-
1-2 tbsp milk
Method:
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Preheat the
oven to 325°F/170°C/gas 3. Spread the hazelnuts
on a large baking sheet. Toast for 7 minutes, or
until lightly golden.
-
Transfer the
nuts to a clean kitchen towel. Fold the kitchen
towel over and gently rub the nuts to remove the
skins. Pick out the nuts.
-
Increase the
oven temperature to 350°F/180°C/gas 4. Butter
two cookie sheets. Sift the flour, cocoa, baking
powder, cinnamon, cloves, and salt. Stir in the
sugar.
-
Beat the
eggs, egg white, and vanilla in a large bowl
with an electric mixer at high speed until
frothy. Mix in the dry ingredients, coffee,
hazelnuts, almonds, and chocolate chips to form
a stiff dough.
-
Divide the
dough in four. Form into four logs about 1 inch
(2.5 cm) in diameter and place 4 inches (10 cm)
apart on the prepared cookie sheets, flattening
them slightly.
-
Glaze: Beat
the yolk and milk in a small bowl and brush it
over the logs. Bake for 25-30 minutes, or until
firm to the touch.
-
Transfer to a
cutting board to cool for 15 minutes. Reduce the
oven temperature to 300°F/150°C/gas 2. Cut on
the diagonal into1 inch (2.5 cm) slices.
-
Arrange the
slices cut-side up on the cookie sheets and bake
for about 10 minutes more. Transfer to racks to
cool.
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