Chocolate Baking Italian

Silvia Colloca's chocolate drizzle hazelnut biscotti

Name: Silvia Colloca's chocolate drizzle hazelnut biscotti
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: /italian
Ingredients: 2 whole eggs, plus 3 extra yolks; 1 3/4 cups sugar; 1 tsp vanilla paste or extract; 4 cups self-raising flour; 1 tbs melted butter; Pinch of salt; 1 tbs milk; 3/4 cup hazelnuts, roughly chopped; 1/2 dark chocolate chips, melted

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Silvia Colloca's chocolate drizzle biscotti

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by Silvia Colloca

Cook and author

Oct 19, 2015

Italian food is mostly healthy, sometimes indulgent and at other times, just downright opulent! These chocolate and hazelnut biscotti sit in the middle – one or two dunked in your morning coffee or afternoon tea won’t do enough damage to your waistline, but will still provide that often-needed sugar hit!

2 whole eggs, plus 3 extra yolks
1 3/4 cups sugar
1 tsp vanilla paste or extract
4 cups self-raising flour
1 tbs melted butter
Pinch of salt
1 tbs milk
3/4 cup hazelnuts, roughly chopped
1/2 dark chocolate chips, melted

Method

1.

Beat the eggs with sugar and vanilla until pale and creamy.
2.

Add the sifted flour, butter,salt, milk, then the nuts.
3.

Shape the dough with floured hands to form into two logs and baked them in a medium oven for around 25 minutes.
4.

Cool at room temperature for 3-5 minutes, then slice them at an angle using a sharp bread knife. You will notice than the inside of the biscuits is still a little wet. This is fine. Place the sliced, semi-cooked dough back onto the tray and into the oven and toast each side for about 5 minutes.
5.

Cool the biscotti at room temperature. In the meantime melt the dark chocolate over a double boiler or in the microwave. Drizzle the chocolate liberally over the biscotti. Ideally, allow to set before eating.