Just in time for Christmas giving, I found this recipe from the very talented Belinda Jeffery. The combination of chocolate and coffee elevate this Biscotti to new heights. I love to give my friends a little home baking at Christmas, I feel it shows you care because you have gone to a little extra effort. So for all those friends on the "nice" list this is for you.
80g roasted pecans, halved (can substitute other nuts)
1 3/4 cups plain flour
3/4 teaspoon bi carb soda
3/4 teaspoon baking Powder
1/2 teaspoon salt
2 teaspoons of instant coffee granules
120g best quality dark chocolate, chopped
125g unsalted butter at room temperature
1 cup caster sugar
1 large egg or 2 small eggs lightly beaten to get 75ml of egg (easiest to measure in a glass measuring jug)
1 1/2 teaspoons vanilla extract
Preheat oven to 180 degrees Celsius.
Line a large oven tray with baking paper.
Combine the flour, bi carb, baking paper and salt in a small bowl.
Using a small sieve press the coffee granules through with the back of a spoon into the bowl, whisk for a minute to combine ingredients.
Add the pecans and chocolate and mix so they are coated with the flour mixture.
In a separate bowl beat the butter and caster sugar for 5 minutes or until light and fluffy.
Add egg is slowly beating in between.
Add the vanilla.
Combine the flour mixture above and fold until a soft dough forms.
Press the dough gently together and then divide in half and and place on oven tray. From into a log shape.
Leave space between the 2 logs as the mixture will spread when baking.
Bake for 35 minutes or until golden.
Remove and leave to cool until just warm to the touch.
Turn oven down to 160 degrees Celsius and line another tray with baking paper.
Gently transfer the logs whilst still warm to a board and cut into approx 7 mm slices with a very sharp knife. Do not try to cut too thinly or they will crumble.
Lay the slices flat on the prepared trays.
Return to oven and bake until crisp and golden about 15 minutes, turning them over half way through.
When ready remove the trays from the oven and leave the biscotti to firm up a little, then carefully transfer them to wire racks to cool completely.
Store into air tight containers until ready to gift wrap and give to friends.