Lismore Coffee, Chocolate Chip & Hazelnut Biscotti
These are outrageously delish and make fabulous dunkers by the way! Possibly the best Biscotti recipe! Perfect to bake on a weekend afternoon, this classic Biscotti recipe makes approx. 22/24 crunchy cookies.
- 150g Sugar
- 80g Irish Butter
- 2 Eggs
- 170g Cream Flour
- ½ tsp Coffee Essence
- 10g Ground Lismore Coffee
- 50g of 70% Dark Chocolate
- 1 teaspoon cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon Ground Cardamom (Ideally freshly ground)
- 70g Chopped Toasted Hazelnut
Line a baking sheet with parchment paper.
Cream the butter and sugar together until pale. Add the eggs one by one beating thoroughly after each one.
Mix the flour, coffee grounds, cocoa powder, ground cardamom, baking powder and salt together.
Fold this through the egg mix
Finally, gently stir through the chocolate & hazelnuts.
Chill the mix in the fridge for 30 minutes.
While you wait, preheat the oven to 190C.
Remove from the fridge and with dusted hands form the dough into a log, approx. 25cm in length and pop onto your baking sheet.
Bake for 20 minutes. After that, remove from the oven and let cool.
Reduce the oven to 150C.
When the log has cooled cut into 1cm slices with a serrated knife, across the width.
Pop the slices flat onto a parchment-covered baking sheet.
Then bake for 44/50 mins until crisp.
Cool a little before tucking in!
Once fully cooled, store in an airtight container.
Don’t forget to send us and tag us @lismorefoodco in your pics! We’d love to see your Lismore Biscottis! #LismoreMoments #LismoreRecipes