09 April 2013

Chocolate Hazelnut Biscotti

I was looking forward to make this recipe since I bought the last book of Marian Keyes. To everybody who doesn't know who Marian Keyes is, you must know that all her previous books are novels. I read all of them, so for me was a big surprise to know she wrote a cook book.
I love these kind of biscottis and specially these ones combining the crunchy of the dough and the nuts with the softness of the chocolate. To make them you will need a spoon of a nut oil. The author uses pistachio, in my case I put hazelnut oil which it's easy to find it here in any store. But if you can not find it out, don't worry you can use instead just normal olive oil.

120 g all-purpouse flour
75 g sugar
1/2 teaspoon baking powder
3 teaspoons cocoa powder
25 g butter cold and cubed
1 large egg
1 teaspoon hazelnut oil (or olive oil)
40 g crushed hazelnuts
50 g chocolate 70% crushed

Preheat the oven to 160º and prepare a tray with baking sheet.
Sift the flour, baking powder and cocoa, add the sugar and the butter and knead it well using your hands, you can also use an electric mixer. Mix until butter has disappeared. It will look like sand.

Beat the egg and the oil, add it to the mixture and mix it well. Add the hazelnut and the chocolate and knead it until combined.

Divide dough in half and make two cylinder on a floured surface, about 25 cm large. Press it, they must be about 5 cm width.

Bake them 20 minutes. Remove from oven, and using a serrated knife cut it, separate them from each other. Watch out the dough is fragile and very hot. Turn down the oven to 150º and put back the for 10 minutes until biscotti are crisp and golden.

Remove from the oven and let them cool on a wire rack.

Store biscotti in an airtight container up to 5 days.

Recipe adapted from Marian Keyes Cook Book.

Enjoy your week 

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