Christmas biscotti and choc dipping sauce Recipe
Ingredients
190g (1 1/4 cups) hazelnuts
60ml (1/4 cup) hazelnut liqueur
215g (1 cup) caster sugar
2 eggs
200g (1 1/3 cups) self-raising flour
150g (1 cup) plain flour
Choc dipping sauce
300ml ctn thickened cream
180g good-quality dark chocolate, finely chopped
55g (1/4 cup, firmly packed) brown sugar
Christmas biscotti and choc dipping sauce Recipe
Method
Step 1
Preheat oven to 180°C. Grease and line 2 baking trays.
Step 2
Whisk the sugar and eggs in a bowl. Stir in the combined flour, hazelnuts and liqueur. Knead the dough on a lightly floured surface until smooth. Divide dough in half. Shape each dough portion into a 30cm log. Place on the prepared trays. Flatten slightly.
Step 3
Bake for 30 minutes or until golden and firm. Cool on trays for 20 minutes.
Step 4
Meanwhile, to make the choc dipping sauce, use a metal spoon to stir the cream, chocolate and sugar in a saucepan over low heat for 8 minutes or until chocolate melts and mixture is smooth. Remove from heat.
Step 5
Reduce oven to 140°C. Grease and line 3 baking trays. Use a serrated knife to cut the logs diagonally into 5mm-thick slices. Place the biscotti, in a single layer, on prepared trays. Bake, turning once, for 20 minutes or until crisp. Set aside on the trays for 5 minutes to cool slightly. Transfer to a wire rack to cool completely.
Ingredients
190g (1 1/4 cups) hazelnuts
60ml (1/4 cup) hazelnut liqueur
215g (1 cup) caster sugar
2 eggs
200g (1 1/3 cups) self-raising flour
150g (1 cup) plain flour
Choc dipping sauce
300ml ctn thickened cream
180g good-quality dark chocolate, finely chopped
55g (1/4 cup, firmly packed) brown sugar
Christmas biscotti and choc dipping sauce Recipe
Method
Step 1
Preheat oven to 180°C. Grease and line 2 baking trays.
Step 2
Whisk the sugar and eggs in a bowl. Stir in the combined flour, hazelnuts and liqueur. Knead the dough on a lightly floured surface until smooth. Divide dough in half. Shape each dough portion into a 30cm log. Place on the prepared trays. Flatten slightly.
Step 3
Bake for 30 minutes or until golden and firm. Cool on trays for 20 minutes.
Step 4
Meanwhile, to make the choc dipping sauce, use a metal spoon to stir the cream, chocolate and sugar in a saucepan over low heat for 8 minutes or until chocolate melts and mixture is smooth. Remove from heat.
Step 5
Reduce oven to 140°C. Grease and line 3 baking trays. Use a serrated knife to cut the logs diagonally into 5mm-thick slices. Place the biscotti, in a single layer, on prepared trays. Bake, turning once, for 20 minutes or until crisp. Set aside on the trays for 5 minutes to cool slightly. Transfer to a wire rack to cool completely.
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