Hazelnut Biscotti with Frangelico

    Hazelnut Biscotti with Frangelico

    2saves
    1hour20min


    12 people made this

    These biscotti are a little decadent - with chocolate chips and hazelnut liqueur - so they make a nice gift or treat for a special morning tea. Briefly run the choc bits through the food processor to reduce their size a little.

    Ingredients
    Serves: 18 

    • 1 cup skinned, toasted hazelnuts
    • 1 cup white sugar
    • 125g unsalted butter
    • 1/4 cup hazelnut liqueur
    • 3 eggs
    • 3 cups plain flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 cup dark chocolate chips

    Directions
    Preparation:25min  ›  Cook:55min  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C.
    2. Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. Stir in the flour, baking powder and salt. Add the chocolate chips and cinnamon.
    3. Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 5cm wide. Place the loaf on a baking paper - lined or lightly greased baking tray and bake in the middle of the oven for 25 min. or until firm. The loaf will have a cakelike texture. Remove from the oven and cool.
    4. Cut the loaf diagonally into 1cm (approx) width slices and lay those out flat on a baking tray. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container.

    Frangelico

    Frangelico is a hazelnut liqueur. Use brandy in place of it, if you like.

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    Reviews (2)

    Allrecipes
    0

    We have adjusted the instructions to add the cinnamon and chocolate chips after the rest of the dry ingredients. - 20 Dec 2010

    0

    The ingredients list includes cinnamon and chocolate, but the instructions don't say when to incorporate them into the dough. Also, most of the measurements are in American units, but oven temp is Celsius and butter measurement is metric. - 20 Dec 2010

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