About this recipe:These twice baked Italian biscuits are delicious. They are hard and crunchy, making them ideal for dipping into espresso. They are flavoured with orange zest, vanilla extract, coffee and hazelnuts.
150g caster sugar
1/2 teaspoon vanilla extract (or caramel essence)
1/2 orange, zest grated
1/2 tablespoons ground coffee beans
250g plain flour
1/2 teaspoon baking powder
60g hazelnuts (or unsalted cashews)
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 160 C / Gas 2 1/2.
Beat eggs, sugar, vanilla extract, orange zest and ground coffee together. Mix in flour and baking powder. Add hazelnuts.
Roll dough into two logs on a floured surface. (You may need to adjust the consistency of the dough, it should be dry, but not too dry.)
Transfer logs onto a greased baking tray and slightly flatten. Bake for 40-45 minutes in preheated oven.
Remove from oven and cool. Cut into 1cm thick slices. Lay the slices back onto a baking tray (cut side down) and bake for an additional 15-20 minutes, turning once.
Very Good, Recipe came together very quickly, my past experiences making biscotti have involved creaming together large amounts of sugar and butter, which took up a lot of time with out the aid of a mixer. managed to get 19 large pieces i didn't split the dough in to two loafs, because first I didn't think that it would rise quite so much and second from past my oven only had space for one loaf at a time. My only tweak to the recipe was using 200g of finely chopped roasted hazelnuts, because that what i had to hand.
I do believe I have found my new go to recipe. - 15 Aug 2013