- 175 g (6 oz) plain flour
- 1 tblsp cocoa
- 1 rounded teaspoon baking powder
- 110 g (4 oz) brown sugar
- 2 eggs, beaten together
- 75 g (3 oz) hazelnuts, skinned and lightly broken
- Preheat the oven to 180C/350F/Gas Mark 4.
- Place flour, baking powder, cocoa powder and brown sugar in a large bowl or mixer. Add in the hazelnuts and mix well.
- Mix in the beaten eggs until a dough-like consistency has been achieved; you may not need all the eggs so add them carefully.
- Divide the dough in two, roughly roll into two ciabatta shapes and flatten them slightly. Bake on the greased baking tray for twenty minutes.
- Remove from the oven and allow to cool slightly, then, with a sharp knife, cut them into fingers or strips and return to the baking tray and the oven and cook for 10-12 minutes and then turn them over and cook for a further ten minutes until they are browned and firm to the touch. Allow the biscotti to cool on the tin as they will firm up further as they cool, giving the desired ‘crunch’ effect.
- Add a few mixed chocolate chips to the biscuit mix if you’d like an extra chocolate fix.
- In an airtight container the biscuits last for approximately two weeks.
- If the eggs do not fully bring the mixture together add a small amount of cold water.
Taken from Food for Friends by Edward Hayden, published by The O’Brien Press 2013. Available from all good bookshops nationwide priced €22.99/£18.99