Hot Chocolate Chestnut Biscotti Food

HOT CHOCOLATE CHESTNUT BISCOTTI

Steps:

• Preheat oven to 350°F.
• Cream sugar, hot chocolate mix, butter, egg white, vanilla and Kahlua until well blended.
• Add flours, baking powder, allspice, pepper and salt, beating in well.
• By hand, fold in the chestnuts.
• Shape dough into a 12" log and place on a lined cookie sheet. Flatten to 1" thick.
• Bake 30 minutes. Cool 15 minutes.
• Cut diagonally into 16 slices.
• Place slices, cut sides down, on the baking sheet.
• Bake 5 minutes, then flip and bake 5 minutes more.
• Cool completely on wire rack.

CHOCOLATE & HAZELNUT BISCOTTI

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a large baking sheet with baking paper. Whisk together the eggs and sugar until light and fluffy. Sift the flour and bicarbonate of soda into a bowl, then add the orange zest, hazelnuts and chocolate chips. Fold into the egg mix to make a soft dough. Tip onto a lightly floured surface, shape into a 25cm sausage shape with lightly floured hands, then transfer to baking sheet. Flatten to a 3cm thickness, then bake for 30 mins until lightly browned on top.
• Remove and slide onto a chopping board, then reduce the oven to 160C/140C fan/gas 3. Cut the log into 1cm thick slices and return to the baking sheet, cut-sides up. Bake for 10-15 mins until crisp, then cool on a wire rack. Will keep in a tin for 3 weeks.