Hazelnut Biscotti in an argilla large oval roaster
2 large eggs, |
250 g Huletts Sugarlite (or regular sugar if preferred), |
5 ml baking powder, |
500 ml cake flour, |
2 ml salt, |
20 ml instant coffee dissolved into 15 ml water, |
40 g hazelnuts, chopped, |
Beat eggs till light, add Sugarlite / sugar, and beat well.
Sift flour, baking powder, and salt add to the egg mixture. Add nuts and dissolved coffee and form into a soft dough. Divide dough into equal parts. Form 2 sausages. Dust your hands with flour if the dough is too sticky. Place dough sausages in a greased Argilla Large Oval Roaster without a lid. Pat down slightly. Bake for 40 minutes at 180 °C. Allow cooling before cutting into 1 cm slices, cut at an angle. Place slices on the oven shelf and bake for 5 minutes on each side.
*Variation: Follow the above recipe but replace the hazelnuts and coffee with one of the following
20 ml finely grated lemon zest, |
20 ml finely grated orange zest, |
60 ml poppy seeds, |
Argilla pots that can be used to make the Hazelnut Biscotti
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- Argilla Gourmet10 products
- Bowl Only11 products
- Christelle1 product
- Individual pieces2 products
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- Mugs5 products
- Oven | Bake Ware7 products
- Plates | Bowls | Dishes15 products
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