Chef Dominic Hirst from The Cooking School at Dean Clough shares this week’s recipe for chocolate and hazelnut biscotti. Find out more about the Cooking School and the courses it offers from www.thecookingschool.co.uk

Undated Handout Photo of Pistachio And Rosemary Biscotti, from John Whaite Bakes: Recipes For Every Day And Every Mood, published by Headline, priced �20. See PA Feature FOOD Whaite. Picture credit should read: PA Photo/Matt Russell. WARNING: This picture must only be used to accompany PA Feature FOOD Whaite.
Undated Handout Photo of Pistachio And Rosemary Biscotti, from John Whaite Bakes: Recipes For Every Day And Every Mood, published by Headline, priced �20. See PA Feature FOOD Whaite. Picture credit should read: PA Photo/Matt Russell. WARNING: This picture must only be used to accompany PA Feature FOOD Whaite.
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Biscotti is a great little treat to whip up to end a dinner party, or just to serve with coffee.

These biscuits are twice baked and should be crunchy and golden brown. Dip them into your coffee or crumble them over Greek yoghurt.

Ingredients

200g plain flour

50g cocoa powder

150g caster sugar

75g dark chocolate – finely chopped

1 level teaspoon baking powder

Vanilla extract – a few drops

3 eggs – beaten

100g toasted hazelnuts

1 yolk – beaten

1 tablespoon milk

Equipment

- mixing bowl

- table knife

- small bowl

- fork

- wooden spoon

- flour dredger

- baking tray

- baking parchment/baking mat

- chopping board

- sharp knife

- cooling rack

How to make it

1. Heat the oven to 170°C/Gas 3. Combine the flour, cocoa, sugar, chocolate and baking powder.

2. Gradually mix the vanilla extract into the beaten egg. Add the egg mixture mixing to form a stiff dough – (you may not need all the egg). Add the hazelnuts and mix through the dough.

3. Turn the dough onto a floured surface, divide into two and roll to form two logs. Transfer to the baking tray and glaze, using the yolk and milk beaten together.

4. Cook in the oven for 25 minutes. Remove and cool on a wire rack. Turn the oven to 150°C/Gas 2. Once cooled, transfer the logs onto a chopping board and slice diagonally using a sharp knife.

5. Place the slices, flat sides down, on a baking tray and cook for 8 minutes on each side. Cool on a wire cooling rack.

Allergy Aware

This recipe contains:

Gluten (flour, baking powder)

Milk (milk and chocolate)

Egg

Nuts.