Cocoa nib and hazelnut biscotti

Jill Dupleix
These fragrant choc chip cantuccini harden as they cool, becoming very crisp.
These fragrant choc chip cantuccini harden as they cool, becoming very crisp. Photo: Steven Siewert

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.

 

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