When it’s freaking cold. When you HAVE to wear socks in your house to stop from getting pneumonia – even with the heating on. That’s when I like to have a cup of black coffee with a biscotti. Hazelnut biscotti in particular – because I love that warming crunchy flavour of a roasted hazelnut!
Plus my awesome friend Teco is leaving Berlin and going back to Brazil – literally SAD times. Such sad times. He gives amazingly long hilarious speeches with very little actual message – politician worthy! So the weekend was spent drinking, eating, being tipsy, being full – and starting again every few hours. Was fab – but as you can imagine, I am worse for wear. So the biscottis helped. I woke up at about 4am – and ate some more of them… and went back to bed. Am I the only weirdo who gets up in the middle of the night and feels hungry? – not so much hungry as – “tasty”.
Biscotti are really easy but take a while because they are double baked. You can add fruits, nuts as you wish. With the nuts I would recommend you roast them first and with fruit I would recommend that they are dried. Also, when you roast the hazelnuts, I find the best way to get the skin off is to let the hazelnuts cool, then place a couple between your hands and rub. It may not get all the skin off but its quicker than doing it for each individual hazelnut.
Hazelnut Cinnamon & Chocolate Biscotti Recipe:
- 180g Hazelnuts
- 2 tbsp water
- 110g butter
- 3 eggs
- 200g caster sugar
- 630g plain flour
- 3 tbsp cinnamon powder
- 1 tsp baking powder
- ½ tsp salt
- 100g cooking chocolate
2. Mix the butter until fluffy then add eggs, sugar, the water until thoroughly mixed and creamy. Add the flour, baking powder, cinnamon and salt.Mix until it forms a dough – then add in the hazelnuts and mix in until evenly dispersed.
3. On a tray with greaseproofpaper – divide the dough in two and roll each into log shapes with your hands. They should be no higher than 2 cm. And you can press them down to make them wider depending on the width of biscotti you like.