MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chocolate - Orange Biscotti
Categories: Breads, Chocolate, Citrus, Nuts
Yield: 25 servings
315 g A-P flour
60 g Unsweetened cocoa powder
2 ts Baking powder
2 ts Instant espresso powder
1/2 ts Salt
115 g Unsalted butter
250 g Sugar
2 ts Vanilla
1 Fine grated zest of orange
2 lg Eggs
1 c Hazelnuts
Set oven @ 175°C/350°F. Line a baking sheet with
parchment paper.
Using an electric mixer, beat the butter and sugar
together until creamy.
Add eggs, orange zest and vanilla paste. Mix until
combine.
In a medium bowl, whisk together the cocoa powder,
all-purpose flour, baking powder, espresso powder and
salt.
Add the flour mixture bowl and mix on low speed until
combined, scraping down the sides of the bowl as needed.
Mix in the hazelnut and mix until combine.
Shape the dough use your hands to shape the dough into a log.
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.
Bake for 20 - 25 minutes, until lightly golden and the
centre of the log is almost firm and bounces back when
touched.
Let the log cool on the baking sheet for 30 minutes.
Use a sharp knife to cut logs into biscotti shape, on
the diagonal.
Place the biscotti, cut side up, on a baking sheets.
Bake for 16 more minutes, until dry.
The centres of the biscotti will be slightly soft and
will crisp as they cool.
Enjoy biscotti with hot espresso.
Store biscotti in a airtight container at room
temperature for 1 - 2 weeks or in the freezer for 3
months.
Santy Coy; Sydney AU
RECIPE FROM:
https://cookpad.com
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