MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate - Orange Biscotti
 Categories: Breads, Chocolate, Citrus, Nuts
      Yield: 25 servings

    315 g  A-P flour
     60 g  Unsweetened cocoa powder
      2 ts Baking powder
      2 ts Instant espresso powder
    1/2 ts Salt
    115 g  Unsalted butter
    250 g  Sugar
      2 ts Vanilla
      1    Fine grated zest of orange
      2 lg Eggs
      1 c  Hazelnuts

  Set oven @ 175°C/350°F. Line a baking sheet with
  parchment paper.

  Using an electric mixer, beat the butter and sugar
  together until creamy.

  Add eggs, orange zest and vanilla paste. Mix until
  combine.

  In a medium bowl, whisk together the cocoa powder,
  all-purpose flour, baking powder, espresso powder and
  salt.

  Add the flour mixture bowl and mix on low speed until
  combined, scraping down the sides of the bowl as needed.

  Mix in the hazelnut and mix until combine.

  Shape the dough use your hands to shape the dough into a log.

  Place the log on baking sheet. Use your hands to flatten
  the dough log until they are about 3/4 inch thick.
  Gently press the side and ends of the log to even them
  out and flatten them.

  Bake for 20 - 25 minutes, until lightly golden and the
  centre of the log is almost firm and bounces back when
  touched.

  Let the log cool on the baking sheet for 30 minutes.

  Use a sharp knife to cut logs into biscotti shape, on
  the diagonal.

  Place the biscotti, cut side up, on a baking sheets.

  Bake for 16 more minutes, until dry.

  The centres of the biscotti will be slightly soft and
  will crisp as they cool.

  Enjoy biscotti with hot espresso.

  Store biscotti in a airtight container at room
  temperature for 1 - 2 weeks or in the freezer for 3
  months.

  Santy Coy; Sydney AU

  RECIPE FROM: https://cookpad.com

  Uncle Dirty Dave's Archives

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