Cookie Recipes - Chocolate Nut Biscotti

 

Ingredients

• 1/3 cup/50 g shelled hazelnuts

• 2 cups/300 g all-purpose/plain flour

• 2 tbsp unsweetened cocoa powder

• 1 tsp baking powder

• 1/2 tsp ground cinnamon

• 1/4 tsp ground cloves

• 1/8 tsp salt

• 3/4 cup/150 g granulated sugar

• 3 large eggs + 1 large egg white

• 1 tsp vanilla extract/essence

• 2 tsp freeze-dried coffee granules dissolved in 1 tbsp hot water

• 1-2 tbsp slivered almonds

• 2 tbsp semisweet chocolate chips 

GLAZE:

• 1 large egg yolk

• 1-2 tbsp milk

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Method:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. Arrange the slices cut-side up on the cookie sheets and bake for about 10 minutes more. Transfer to racks to cool.