Name: Coffee and walnut biscotti
Cook time: 70 min
Total time: 70 min
Ingredients: 1/2 cup (110g) caster (superfine) sugar; 1 egg; 1/2 cup (75g) plain (all-purpose) flour; 1/4 cup (35g) self-raising flour; 1 tablespoon instant coffee granules; 1 cup (100g) walnuts, chopped coarsely; 90 gram (3 ounces) dark eating (semi-sweet) chocolate, melted

Ingredients

1/2 cup (110g) caster (superfine) sugar

1 egg

1/2 cup (75g) plain (all-purpose) flour

1/4 cup (35g) self-raising flour

1 tablespoon instant coffee granules

1 cup (100g) walnuts, chopped coarsely

90 gram (3 ounces) dark eating (semi-sweet) chocolate, melted

Method

1.Preheat oven to 180°C/350°F. Grease oven trays; line with baking paper.

2.Whisk sugar and egg in medium bowl until combined; stir in sifted flours, then coffee granules and walnuts. Shape dough into a 20cm (8 inch) log; place on tray. Bake about 30 minutes. Cool on tray 10 minutes.

3.Reduce oven temperature to 150°C/300°F.

4.Using serrated knife, cut log diagonally into 1cm (½ inch) slices. Place slices, in single layer, on ungreased oven trays. Bake biscotti about 30 minutes or until dry and crisp, turning halfway through baking. Cool on wire racks.

5.Spread chocolate over one side of each biscotti; set at room temperature.

Store in an airtight container for up to 1 month. If the weather is hot or humid, store in an airtight container in the refrigerator.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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