These hazelnut, almond and chocolate biscuits are wonderful in the morning with a cappuccino or after lunch with a glass of white wine…
Words, recipe and photos © Mario Matassa
For something sweet, these biscotti (or cookies), are a sideboard essential.
They’re wonderful in the morning with a cappuccino and equally good after lunch with a glass of white wine.
What’s more, they keep very well. Make a large batch, put them on the sideboard and, depending upon how many children are running around the house, see how long they last.
Hazelnut, almond and chocolate biscuits | Biscotti al cioccolato, mandorle e nocciole
➤ MAKES: about 15 biscuits
➤ PREPARATION: 10 minutes
➤ BAKING: 15 minutes
Ingredients:
- 1 large free-range egg
- 150g sugar
- 100g sunflower oil
- 200g plain flour
- 8g baking powder
- barely a tsp of cinnamon
- 180g each of hazelnuts, almonds and chopped dark chocolate
Method:
- In a large bowl, whisk together the egg and the sugar. Add the oil and continue whisking until you have a creamy texture. Add all the dried ingredients – the flour, baking powder, cinnamon, nuts and chocolate. Mix with a wooden spoon or by hand until it comes together in a ball.
- Preheat the oven to 180ºC/Gas Mark 4. Line a large baking tray with baking parchment. Take walnut-sized scoops of the dough and roll into a ball. Place onto the baking tray and press down very gently. The biscuits should be slightly spaced apart and the dough should make approximately 15 biscuits.
- Sprinkle lightly with sugar and bake for approximately 15 minutes. Allow to cool completely on a rack before serving.
TIP Allow them plenty of time to cool, or they’ll just be soggy.
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