Italian Biscotti with Hazel and Macadamia Nuts and Two Sorts of Chocolate

Biscotti are like a holiday in Italy on the beach: simple, straight forward and long-lasting! While you can keep the memories of the bella vita italiana in your mind, you can easily store the biscotti for quite some time in a cookie box. The reason for this is, that they’re “bis-cotti“: twice baked.

This is also why I often choose them, when I want to surprise someone with a parcel via post, which I did in just this case. In fact, I also made another sort of biscotti – I’m going to share that recipe with you sometime soon!

Much love,
Bettina.

P.S. By the way, I was really excited when I watched The Great British Bake Off this week and discovered that they had to make biscotti, too – it seems as if there were biscotti everywhere at the time and I love it!

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Italian Biscotti with Hazel and Macadamia Nuts and Two Sorts of Chocolate

Preparation time: about 25 min
Baking time: 25 min + 14 min
Yield: about 25 biscotti

Ingredients:

  • 280g flour
  • 50g ground hazel nuts
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 1 vanilla bean (scraped out)
  • 100g white sugar
  • 75g muscovado sugar
  • 2 eggs
  • 45g butter, melted and cooled
  • 100g dark bittersweet chocolate
  • 75g white chocolate
  • 50g coarsely chopped hazel nuts, roasted without fat
  • 50g coarsely chopped macadamia nuts, roasted without fat

Preparation:

  1. Preheat the oven to 180°C. Line a baking tin with baking parchment.
  2. Sieve flour, baking soda and baking powder into a medium bowl. Add ground hazel nuts, salt, vanilla and sugar.
  3. Mix the eggs (at room temperature) with the melted and cooled butter. Stir into the dry mixture.
  4. Chop the chocolate into small dices and add together with the coarsely chopped and roasted nuts to the mixture.
  5. Halve the dough and form it into two „logs“ (about 22cm long and 6cm wide). Put them next to each other but with enough space in-between onto the baking tin.
  6. Bake in the middle of the oven for about 25 min. Let them cool down for about 20 min on the baking tin. This is important – otherwise the biscotti will fall apart when you attempt to cut them.
  7. Reduce the oven temperature to 170°C.
  8. Put the “logs” on a breadboard and cut with a serrated knife slightly diagonally into 1,5cm thick slices. Put the slices on the baking tin (cut side up/down).
  9. Bake at 170°C for 7 minutes. Then carefully flip the biscotti over and bake for another 6-8 minutes until golden brown. Let them cool down completely on a cooling rack. Store in a cookie box.

(recipe adapted from „Backen – I love baking“ by Cynthia Barcomi)

 

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To get a printed version: Download the pdf. (Both English and German versions available!)

Italian Biscotti with Hazel and Macadamia Nuts and Two Sorts of Chocolate

Hasel-Macadamianuss Biscotti mit zweierlei Schokolade

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