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Hazelnut Almond Biscotti
Ingredients
- 155g ground hazelnuts
- 185g ground almonds
- ¼ cup plain flour
- ¾ cup castor sugar
- 3 egg whites
- 155g dark chocolate
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Directions
- Combine in a bowl hazelnuts, almonds and sifted flour; stir until well mixed.
- Place egg whites in a small bowl of electric mixer, beat until egg whites are frothy, add sugar and continue beating 3 minutes on full speed.
- Fold in the nut-flour mixture.
- Spoon mixture into piping bag fitted with 2cm (3/4 inch) wide plain tube. Pipe 8cm (3 inch) long sticks on lightly greased oven trays. Alternatively, roll out sticks according to preferred size.
- Bake in moderately slow oven 12 to 15 minutes.
- Remove from trays and cool on wire rack.
- Melt chopped chocolate in a saucepan over simmering water.
- Remove from heat.
- Dip sticks into chocolate ¾ of the way down the biscuit and place on aluminium foil until set.
- When set, refrigerate in airtight container.
- Makes about 24.
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