Sour cherry, chocolate and hazelnut biscotti
Enjoy the mouth-watering crunch of biscotti with your coffee.
⅓ cup(s), (75g)
1 cup(s), (150g), sifted
½ cup(s), (65g)
¼ cup(s), (25g)
- Preheat the oven to 180°C. Line a baking tray with baking paper.
- Using electric beaters, beat the sugar and egg in a small bowl until thick and creamy. Fold in the flour until just combined. Fold in the cherry, hazelnut and chocolate.
- Shape mixture on a lightly floured surface into a 22cm-long log. Transfer to the prepared tray and flatten until about 2cm thick. Bake for 20 minutes or until firm. Set aside to cool.
- Reduce oven to 140°C. Using a serrated knife, cut the log diagonally into 5mm-thick slices. Place the slices in a single layer on the lined tray. Bake, turning halfway through cooking, for 20 minutes or until crisp. Transfer the biscotti to wire racks to cool.