My days usually begin and end with a cup of tea. Orange pekoe, lightly brewed, with a little milk, no sugar.
No matter how much my tastes and preferences have changed over the years, my cup of tea has remained the same. Another thing that has not changed is the need to dunk something in the tea. For tea, the dunkers of choice are the good old Britannia Marie or Parle G biscuits.
No matter how much my tastes and preferences have changed over the years, my cup of tea has remained the same. Another thing that has not changed is the need to dunk something in the tea. For tea, the dunkers of choice are the good old Britannia Marie or Parle G biscuits.
But when it comes to coffee, the dunkers are either day old poli or biscotti.
If you think poli dunked in coffee is weird, you just have to try it at least once.
The next best thing to dunk in coffee is biscotti.
Chocolate-hazelnut biscotti dunked in the coffee of choice. La dolce vita!
If you think poli dunked in coffee is weird, you just have to try it at least once.
The next best thing to dunk in coffee is biscotti.
Chocolate-hazelnut biscotti dunked in the coffee of choice. La dolce vita!
Chocolate Hazelnut Biscotti
Ingredients
3 cups all purpose flour
2 ½ tsp baking powder
½ tsp salt
1/4 cup oil
1 cup sugar (or more if you like sweeter biscotti)
3 large eggs, lightly beaten
1 ½ tsp vanilla extract
4 oz bittersweet chocolate, finely chopped.
½ cup hazelnuts (or walnuts, pecans, almonds) chopped
Method
Preheat the oven to 375F.
Grease a cookie sheet and set aside.
Mix the flour, baking powder, and salt.
Mix the rest of the ingredients.
Add the flour mixture to the wet ingredients and mix well (don't over handle the dough).
The dough will be sticky. Divide the dough into two. Shape each portion into a log, either by using plastic wrap or using your hands (lightly floured).
Arrange the logs on the baking sheet making sure they are not too close to each other.
Once the logs are placed on the baking sheet, flatten the logs a bit.
Bake for about 25 minutes.
Let the logs cool a little (10 minutes) before slicing them.
Lay the slices on the baking sheet and bake them once again. This time for about 7-8 minutes, or till they start browning.
Turn them over and bake for 8-9 more minutes.
The biscotti will harden when cool.
Dunk on!
The yield depends on how thinly you slice the biscotti.
Ingredients
3 cups all purpose flour
2 ½ tsp baking powder
½ tsp salt
1/4 cup oil
1 cup sugar (or more if you like sweeter biscotti)
3 large eggs, lightly beaten
1 ½ tsp vanilla extract
4 oz bittersweet chocolate, finely chopped.
½ cup hazelnuts (or walnuts, pecans, almonds) chopped
Method
Preheat the oven to 375F.
Grease a cookie sheet and set aside.
Mix the flour, baking powder, and salt.
Mix the rest of the ingredients.
Add the flour mixture to the wet ingredients and mix well (don't over handle the dough).
The dough will be sticky. Divide the dough into two. Shape each portion into a log, either by using plastic wrap or using your hands (lightly floured).
Arrange the logs on the baking sheet making sure they are not too close to each other.
Once the logs are placed on the baking sheet, flatten the logs a bit.
Bake for about 25 minutes.
Let the logs cool a little (10 minutes) before slicing them.
Lay the slices on the baking sheet and bake them once again. This time for about 7-8 minutes, or till they start browning.
Turn them over and bake for 8-9 more minutes.
The biscotti will harden when cool.
Dunk on!
The yield depends on how thinly you slice the biscotti.
