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Christmas biscotti and choc dipping sauce
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Create a delicious pairing of crispy Italian cookies with rich chocolate sauce.
Ingredients:
  • 215g (1 cup) caster sugar
  • 200g (1 1/3 cups) self-raising flour
  • 150g (1 cup) plain flour
  • 190g (1 1/4 cups) hazelnuts
  • 60ml (1/4 cup) hazelnut liqueur
  • 300ml ctn thickened cream
  • 180g good-quality dark chocolate, finely chopped
  • 55g (1/4 cup, firmly packed) brown sugar
Instructions:
  • Preheat your oven to 180°C and prepare 2 baking trays by greasing and lining them.
  • In a bowl, combine the sugar and eggs, whisk until smooth. Add the flour, hazelnuts, and liqueur, stirring until well combined. Transfer the dough to a lightly floured surface and knead until smooth. Divide the dough in half and shape each portion into a 30cm log. Place the logs on prepared trays, gently flatten them.
  • Bake until golden and firm, approximately 30 minutes. Allow to cool on trays for 20 minutes.
  • For the chocolate dipping sauce, gently mix the cream, chocolate, and sugar in a saucepan over low heat using a metal spoon for about 8 minutes until the chocolate is melted and the mixture is smooth. Take the saucepan off the heat.
  • Preheat oven to 140°C. Grease and line 3 baking trays. Slice the biscotti logs into 5mm-thick slices using a serrated knife. Arrange the biscotti in a single layer on the trays. Bake for 20 minutes, flipping them once, until crisp. Let them cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.

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