Head chef Adam Conduit
The Pear Tree
Church Street, Purton, Wiltshire SN5 4ED
01793 772100
Hazelnut and chocolate biscotti are great to dunk in your coffee or hot chocolate to warm you up a bit on chilly autumn nights
Ingredients:
2 eggs 180g caster sugar 100g hazelnuts 40g pistachios (peeled) 300g plain flour 1tsp baking powder 1 orange, zested 50g dark chocolate
Method:
Heat the oven to 150°C/Gas mark 2. Beat the eggs with the sugar until pale and doubled in size. Stir in the nuts, flour, orange zest, chocolate and baking powder until the mixture forms a dough.
Tip out on to a lightly floured work surface and roll out two flattened logs 4cm wide, 2cm high. Place on a baking sheet, bake for 12-15 minutes or until pale golden and firm Once cooked, slice into 1cm thick pieces on the diagonal, lay flat on a baking sheet and bake again for 10 minutes or until crisp Allow to cool slightly and serve. Any leftover biscuits can be stored in an air-tight container.
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