Name: Hazelnut biscotti
Cook time: 45 min
Total time: 45 min
Ingredients: 1 1/3 cup (200g) plain flour; 1 1/3 cup (50g) self-raising flour; 1 cup (220g) caster sugar; 2 eggs, beaten lightly; 1/2 cup (75g) roasted hazelnuts; 1 teaspoon vanilla extract

Ingredients

1 1/3 cup (200g) plain flour

1 1/3 cup (50g) self-raising flour

1 cup (220g) caster sugar

2 eggs, beaten lightly

1/2 cup (75g) roasted hazelnuts

1 teaspoon vanilla extract

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease oven tray.

2.Sift flours and sugar into large bowl. Stir in egg, nuts and extract until mixture becomes a firm dough.

3.Knead dough on floured surface until mixture just comes together; shape mixture into 25cm log, place on tray.

4.Bake log about 35 minutes or until firm. Cool on tray.

5.Reduce oven temperature to 150°C (130°C fan-forced).

6.Using a serrated knife, cut log diagonally into 5mm slices. Place slices, in single layer, on ungreased oven trays. Bake about 10 minutes or until dry and crisp, turning over halfway through cooking; transfer to wire racks to cool.

Biscotti can be stored in an airtight container for up to 4 weeks.
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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