Sunday, September 11, 2011

Chocolate Hazelnut Biscotti

It's time for another sweet punch, and it is Italian biscotti this month.
Back in Qatar, I was crazy about Indian rusk. Whenever anybody would be coming to Qatar from India, I would ask them to get Indian rusk. Of course, they would be shocked because rusk is so "ordinary". When I was introduced to biscotti, I used to call them American rusk(I didn't know they were originally Italian)

These biscottis were extremely easy to prepare. The original recipe called for almonds which I substituted with hazelnuts, giving it an almost Ferrero Rocher taste. Next time I prepare them, I will add a tad more sugar and try to make it a little more presentable.

Chocolate Hazelnut Biscotti:
Adapted from JoyofBaking
Makes 16 biscotti
3/4 cup whole hazelnuts
2/3 cup (135 grams) granulated white sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups (225 grams) all-purpose flour
4 ounces (110 grams) semi-sweet chocolate, chopped(can use chocolate chips)

Toast the hazelnuts in a pre-heated oven at 180 degree Celsius for 8-10 minutes or till it tastes cooked.
Rub the between a towel to get rid of the skin. Coarsely chop the nuts.
While the nuts are being toasted, beat the eggs and sugar at high speed for about 3 minutes to get a thick, pale and fluffy batter.
Beat in the vanilla extract.
Add the flour, salt and baking powder and beat till combined.
Throw in the chocolate and nuts and give it a final mix.
Transfer to a baking tray lined wit parchment paper and shape into a 12 x 31/2" log.
Bake for 20 minutes or till firm to touch.
Cool for 10 minutes.
Reduce the oven temperature to 165 degree Celsius.Cut them diagonally into 3/4" slices.
Bake them, cut side down for 10 minutes.