Hazelnut Biscotti
Recipe for twice baked Italian biscuits!!
- 225g self raising flour
- 100g caster sugar
- 1 vanilla pod (split and seeds scraped out)
- 100g hazelnuts (shells removed and chopped)
- 2 free range eggs
- 50g butter (melted)
- 25g flour mixed with 25g icing sugar for dusting
- Icing sugar for dusting
Preheat the oven to 180◦C/gas mark 4
Mix together the flour, sugar, vanilla seeds and hazelnuts in a bowl.In another bowl, beat the eggs and butter together till pale and fluffy, then add the flour mixture. Mix it to form a dough, then shape the dough into a ball.
Flour a work surface with the flour and icing sugar mixture. Turn the dough out onto the work surface, halve it and roll each half into a 10cm long rectangle 1cm thick.
Place the rectangles of dough on a baking sheet and bake for 20minutes, or until golden. Remove from the oven and leave top cool for 10-15minutes, then cut 12 biscuits out of each rectangle with a biscuit cutter. Return the biscuits to the oven for a further 15minutes, or until golden brown and crisp. Remove from the oven and leave to cool for 20-30minutes, then dust with icing sugar.
