Let’s talk about the elephant in the room. Christmas is coming. And it is coming really, really fast. The supremely organised amongst us already have their gifts wrapped and under the tree. I am not one of those people. Every year I make truffles, spice mixes and other food gifts for those on my list. Yet no matter how well I plan, I always manage to forget someone; an oversight that usually only occurs to me the day before I should be fronting up with some sort of gift. Which is where this Chocolate and Hazelnut Biscotti comes in.
Biscotti are a twice baked biscuit. First the dough is shaped into a log and baked, then the cooked log is sliced and baked again. It is this two step baking process that makes biscotti ideal for emergency gift giving. Allow the cooked log to cool prior to slicing, then wrap it well in foil and store it in the freezer as gift insurance. Should you find yourself in need of an emergency gift, defrost the log (I try to do this overnight, if I have remembered in time), then slice and bake as normal. Allow the cooked biscotti to cool before gift wrapping.
These biscotti are gluten free and wholegrain thanks to the inclusion of the sorghum flour and buckwheat, although I would challenge anybody to notice. The Princess and Mr Grumpy have been working their way happily through my test batches without comment. Neither realised these biscotti were gluten free until I told them.
Biscotti should not be too sweet, so even though these are low on sugar the classic combination of hazelnut and chocolate give the illusion of an indulgent treat. I have incorporated cocoa nibs as I prefer them. Feel free to swap in your favorite chocolate chips or good quality chopped chocolate if you prefer.
I start stocking my freezer with logs of biscotti about this time every year, in preparation for the festive season ahead. I buy nice boxes and gift bags so I am prepared for the inevitable last minute gift, then adopt a serene gaze and pretend it is all under control. Now where did I put that Christmas tree?
Cooling the loaf in the tin is a critical step in making these biscotti work so don't skip it. It is the moisture trapped in the tin that allows the loaf to soften enough so that it will slice without crumbling immediately. Author: Tania @ The Cook's Pyjamas Serves: Makes 14 Ingredients Dry Ingredients
- 102g (3/4 cup) sorghum flour
- 60g (1/2 cup) buckwheat flour
- 30g (1/4 cup) cocoa powder
- 30g (1/4 cup) arrowroot starch
- 1½ teaspoons baking powder
- Pinch salt
- 2 large eggs
- 120g (3/4 cup + 1 scant Tablespoon) rapadura sugar
- 60ml (3 Tablespoons macadamia oil)
- ½ teaspoon instant coffee powder
- 1 teaspoon vanilla extract
- 150g lightly roasted hazelnuts, coarsely chopped
- 40g (1/3 cup) cocoa nibs
- Preheat the oven to 170C (150C fan forced)
- Line a 21cm x 11cm loaf tin with baking paper and set aside.
- Place all the dry ingredients in a large bowl and whisk gently to combine.
- Whisk the eggs and sugar together in a separate bowl.
- Whisk in the macadamia oil, coffee powder and vanilla extract.
- Make a well in the middle of the dry ingredients and pour in the wet ingredients.
- Stir to combine. You will have a firm dough that will not completely hold its shape.
- Add the hazelnuts and cocoa nibs and stir until evenly distributed through the dough.
- Turn the dough into the loaf tin and push into the corners.
- Bake at 170C for 35 minutes, or until a skewer inserted into the loaf comes out clean.
- Allow the loaf to cool in the tin for 10 minutes, then completely wrap the loaf (still in the tin) in alfoil.
- Allow the loaf to cool completely.
- If you wish to freeze the loaf, unmould it from the tin, rewrap it and freeze for up to three months.
- Preheat the oven to 150C (130C fan forced).
- Line a tray with baking paper.
- Remove the dough log from the loaf tin.
- Using a serrated knife, and working as gently as possible, slice the log into 1.5cm slices.
- Gently transfer each slice to the baking tray.
- Bake for 15 minutes.
- Remove the biscotti from the oven and gently turn each slice.
- Bake for a further 15 minutes or until the slices are dry.
- Remove from the oven and allow to cool for 10 minutes before transferring the slices to a cooling rack.
- Allow to cool completely then store in an airtight container.
You may also like these posts
