Prep time: about 20 minutes
Cooking time: about 80 minutes
Serves: 30
Ingredients:
250 g soft lightly salted butter
250 g brown sugar
125 g white sugar
3 eggs
550 g plain flour (Italian ’00’ best), sifted
2 tsp real vanilla essence
250 g Caffe Nero dark chocolate, roughly cut
150 g hazelnuts, roughly chopped
What you’ll need:
Silicone baking sheet or greaseproof paper
Baking tray
Large bowl
Electric mixer or whisk
teaspoon
Scales
Air-tight tin
Step one:
Preheat the oven to 180ºC, 350ºF, gas mark 4 and line a baking tray with a silicone baking sheet or greaseproof paper.
Step two:
In a large bowl, cream the butter and sugars, then beat in the eggs. Add the flour spoonful by spoonful. When everything is mixed in, add the vanilla, chocolate pieces and hazelnuts.
Step three:
Spoon the mixture on the prepared baking tray in 2 parallel oblongs, spaced well apart to allow for spreading. You may need more than one baking tray.
Step four:
Bake for 35 – 40 minutes until just brown on the edges. Remove from the oven and let cool a little (leaving the oven on).
Step five:
Cut the oblongs across into 1.5cm thick biscotti and return to the oven. Switch off and leave the biscotti until they are cold, turning after 20 minutes.
Step six:
Store in an air-tight tin until needed.