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Ingredient
Chocolate - Orange Biscotti
Introduce
Chef :
Santy CoyChocolate - Orange Biscotti
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Ingredient
Food ration :
25 biscottiCooking time :
1 hour
315 g
all-purpose flour
2 tsp
baking powder
2 tsp
instant espresso powder
1/2 tsp
salt
115 g
unsalted butter
250 g
sugar
2 tsp
vanilla
1 cup
hazelnuts
Cooking instructions
* Step 1
Preheat oven to 170ºC. Line a baking sheet with parchment paper.
* Step 2
Using an electric mixer, beat the butter and sugar together until creamy.
* Step 3
Add eggs, orange zest and vanilla paste. Mix until combine.
* Step 4
In a medium bowl, whisk together the cocoa powder, all-purpose flour, baking powder, espresso powder and salt.
* Step 5
Add the flour mixture bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
* Step 6
Mix in the hazelnut and mix until combine.
* Step 7
Shape the dough use your hands to shape the dough into a log.
* Step 8
Place the log on baking sheet. Use your hands to flatten the dough log until they are about 3/4 inch thick. Gently press the side and ends of the log to even them out and flatten them.
* Step 9
Bake for 20 - 25 minutes, until lightly golden and the centre of the log is almost firm and bounces back when touched.
* Step 10
Let the log cool on the baking sheet for 30 minutes.
* Step 11
Use a sharp knife to cut logs into biscotti shape, on the diagonal.
* Step 12
Place the biscotti, cut side up, on a baking sheets.
* Step 13
Bake for 16 more minutes, until dry.
* Step 14
The centres of the biscotti will be slightly soft and will crisp as they cool.
* Step 15
Enjoy biscotti with hot espresso …
* Step 16
Store biscotti in a airtight container at room temperature for 1 - 2 weeks or in the freezer for 3 months.
* Step 17
Enjoy
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