This Biscotti variation is ideal with a smooth dessert such
as white chocolate or lemon custard.
Ingredients
200 g egg whites
200 g caster sugar
200 g plain flour
40 g cocoa powder
½ tsp baking powder
360 g hazelnuts
Method
Preheat the oven to 135º C normal bake (120º C fan forced).
Line a 20 x 20 x 5 cm cake tin with baking paper. Place egg whites and sugar in
a mixing bowl. Whisk with an electric machine until meringue is achieved. Sift
flour, cocoa powder and baking powder together in a bowl. Fold the flour
mixture and hazelnuts into the meringue. Spread the mixture evenly in the
prepared tin. Bake in the oven for approx. 50 minutes. Allow cooling before
removing from the tin. Place the cake covered in the fridge or freezer for at
least three hours. Cut the cake in 3-5 mm thin slices and then cut into small
triangle or square pieces. Place them on a baking tray and bake in the oven on
160º C normal bake (140º C fans forced) for approx. 12 minutes. Allow cooling
before placing in a closed container.
Note: You can
also make the cake batter into log shapes for round or oval biscotti.
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