Chocolate Hazelnut Biscotti

Amazingly, nothing funny or embarassing has happened to me for several days, unless you could L inquiring hopefully if she gets all our money when we die.

Therefore I am going to take this opportunity to document a secret family recipe for Chocolate Hazelnut Biscotti that taste divine in the morning with a cuppa.

Ready for bliss? Here we go:

You'll need:
7 oz (200 g) hazelnuts
7.5oz (215 g) flour
3.5 oz (100 g) sugar (and remember that raw is more ayurvedic than white)
dash of salt
half tsp cinnamon (optional)
half tsp baking powder
2 eggs
block of dark baking chocolate

Roast half the hazelnuts in a non-stick pan until a bit browned and grind the other half.

Chop the roasted hazelnuts into smaller pieces - just spread them on a cutting board and use a knife to chop them coarsely.

Mix flour, sugar, salt, baking powder and ground nuts in a bowl.

Add eggs and mix - you probably need to use your hands. It's worth it.

Make two long, flat loaves.

Bake 20 minutes at 375 F/190 C.

Remove and cut the loaves into individual biscotti.

Now bake again (biscotti means 'baked twice, get it?) at 275 F/140 C for 25 minutes.

Allow to cool while you melt the chocolate, ideally using a double boiler or put one pan on top of another pan that has boiling water in it.

Spread the melted chocolate on the biscotti.

Stick in the fridge so the chocolate can harden - once hardened you can put them in a cookie jar or tupperware.

Enjoy!