For the recipe Chocolate Biscotti
|50 g||Lightly Salted Butter (2 oz) Softened, plus extra to grease|
|125 g||Caster Sugar (4 ½ oz)|
|Lemon Zest from 1 Lemon|
|175 g||Self-Raising Flour (6 oz)|
|2||Dr. Oetker Baking Powder Sachets x 2 (2 tsp)|
|50 g||Polenta (2 oz)|
|50 g||Chopped Hazelnuts or Hazelnuts (2 oz)|
|100 g||Dr. Oetker Dark Chocolate Chips (4 oz)|
|2||Medium Eggs (beaten)|
Preheat the oven to 160°C/325°F/Gas Mark 3. Grease a large baking sheet.
Beat together the butter and sugar until soft. Add the remaining ingredients and mix to a soft dough.
Turn out onto a lightly floured surface and cut in half. Use your hands to shape each half into a log shape, about 25cm (10 inches) long. Space well apart on the baking sheet and flatten until each log is about 5cm (2 inches) wide.
Bake for 25 minutes until each biscuit has spread slightly and feels just firm. Transfer to a wire rack and leave for 30 minutes.
Use a serrated knife to cut the biscuits into 2cm (3/4 inch) wide pieces. Return to the baking sheet, spacing them slightly apart and bake for a further 15 minutes. Transfer to a wire rack to cool.
|Per Serving||Per 100 g / ml|
|Fat||4.15 g||17.27 g|
|Carbohydrate||11.38 g||47.41 g|
|Protein||1.66 g||6.90 g|
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