I love Biscotti. Love cantuccini as well…love plain ole twice baked bickies….you know me and the sweet tooth. These are the perfect foil for something creamy and rich and I developed this recipe to go with Crio Panna Cotta; D.I.V.I.N.E. Those Italians know their desserts, Dolce…swoon. Speaking of desserts, I am hoping you have already downloaded the very user friendly dessert ebook (What’s For Dessert?) I have just released…actually, I know you haven’t ALL downloaded it as I have a sight more visits on this page than copies sold…so what are you waiting for? Get down loading and cooking and eating! Dolce Bellisimo!
These of course are also fantabulous for just dunking in Crio Bru, the chocolate drink you brew like a coffee, (where HAVE you been??)
So crank the oven…you won’t regret it…really.
- 160 g hazelnuts
- 2 eggs
- 2 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
- 120 g sugar
- 200 g flour
- 1 tsp baking powder
- 20 g Crio Bru Crio Bru granules of choice BUY
- Pinch Pink Salt Flakes Pink salt flakes BUY
- White or dark chocolate, melted for coating
Roast hazelnuts in 200°C oven and rub skins off. Cool completely. Turn oven down to 180°C and line flat tray with baking paper.
Place eggs, vanilla and sugar into Thermo bowl and mix 10 sec/speed 6.
Add roasted nuts, flour, baking powder, Crio Bru and salt. Knead 2 min/Interval.
Turn out onto tray and with wet hands, shape into large flat rectangle. Bake 25 minutes until golden.
Cool and slice into biscotti, return to the oven and cook a further 15 minutes or until golden brown and completely crispy. Allow to cool before coating one end with melted chocolate.