Chocolate Drizzle Hazelnut Biscotti

 

INGREDIENTS (makes a lot!)

• 450gr. (4 cups) Self raising Flour

• 350gr.1 3/4 cups) Sugar

• 2 whole eggs

• 3 egg yolks

• 1 tablespoon melted butter and 1 teaspoon of vanilla paste or extract (or the seeds of 1 vanilla bean)

• 1 tablespoon of milk

• a pinch of salt

• 120 gr.(3/4 cup) hazelnuts, roughly chopped

To decorate

• 1/2 cup of dark chocolate chips melted

How to

1. Beat the eggs with  sugar and vanilla until pale and creamy.

2.  Add the sifted flour, butter,salt, milk, then the nuts.

3. Shape the dough with floured hands to form into two logs and  baked them in a medium oven for around 25 minutes.

4. Cool at room temperature for 3-5 minutes, then slice them at an angle using a sharp bread knife. You will notice than the inside of the biscuits is still a little wet. This is fine. Place the sliced, semi-cooked dough back onto the tray and into the oven and toast each side for about 5 minutes.

5.  Cool the biscotti at room temperature. In the meantime melt the dark chocolate over a double boiler or in the microwave. Drizzle the chocolate liberally over the biscotti. Ideally, allow to set before eating!

 

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