Almond, chocolate & orange cantuccini
Makes: 40-50 biscotti
Ingredients
2 cups cake flour
1 cup granulated sugar
1 tsp baking powder
Pinch of salt
2 eggs
5 pumps NOMU Vanilla Paste
Grated zest of 2 oranges
100g almonds (skin on), roasted and coarsely chopped
60g NOMU Decadent Hot Chocolate chunks
Directions
Preheat the oven to 180°C.
Sift the flour, sugar, baking powder and salt in a large bowl and set aside. Mix the eggs, Vanilla Paste and zest together. Pour the egg mixture into the dry ingredients and stir gently with a wooden spoon. Add the nuts and NOMU Decadent Hot Chocolate chunks and stir to combine.
Divide the dough mix in half and roll each into a log shape, about 30cm long and 5cm wide.
Place the logs onto a buttered and floured oven tray, making sure there is space between each one for spreading. Bake for 25 minutes until firm and light golden brown. Remove from the oven and allow to cool slightly.
Reduce the oven temperature to 90°C.
Whilst still warm, thinly slice the logs into 1cm slices and place on a greased oven tray. Bake further for approximately 4-5 hours, turning halfway through until completely dried out and crisp.
Ingredients
2 cups cake flour
1 cup granulated sugar
1 tsp baking powder
Pinch of salt
2 eggs
5 pumps NOMU Vanilla Paste
Grated zest of 2 oranges
100g almonds (skin on), roasted and coarsely chopped
60g NOMU Decadent Hot Chocolate chunks
Directions
Preheat the oven to 180°C.
Sift the flour, sugar, baking powder and salt in a large bowl and set aside. Mix the eggs, Vanilla Paste and zest together. Pour the egg mixture into the dry ingredients and stir gently with a wooden spoon. Add the nuts and NOMU Decadent Hot Chocolate chunks and stir to combine.
Divide the dough mix in half and roll each into a log shape, about 30cm long and 5cm wide.
Place the logs onto a buttered and floured oven tray, making sure there is space between each one for spreading. Bake for 25 minutes until firm and light golden brown. Remove from the oven and allow to cool slightly.
Reduce the oven temperature to 90°C.
Whilst still warm, thinly slice the logs into 1cm slices and place on a greased oven tray. Bake further for approximately 4-5 hours, turning halfway through until completely dried out and crisp.
Ingredients
2 cups cake flour
1 cup granulated sugar
1 tsp baking powder
Pinch of salt
2 eggs
5 pumps NOMU Vanilla Paste
Grated zest of 2 oranges
100g almonds (skin on), roasted and coarsely chopped
60g NOMU Decadent Hot Chocolate chunks
Directions
Preheat the oven to 180°C.
Sift the flour, sugar, baking powder and salt in a large bowl and set aside. Mix the eggs, Vanilla Paste and zest together. Pour the egg mixture into the dry ingredients and stir gently with a wooden spoon. Add the nuts and NOMU Decadent Hot Chocolate chunks and stir to combine.
Divide the dough mix in half and roll each into a log shape, about 30cm long and 5cm wide.
Place the logs onto a buttered and floured oven tray, making sure there is space between each one for spreading. Bake for 25 minutes until firm and light golden brown. Remove from the oven and allow to cool slightly.
Reduce the oven temperature to 90°C.
Whilst still warm, thinly slice the logs into 1cm slices and place on a greased oven tray. Bake further for approximately 4-5 hours, turning halfway through until completely dried out and crisp.
Ingredients
2 cups cake flour
1 cup granulated sugar
1 tsp baking powder
Pinch of salt
2 eggs
5 pumps NOMU Vanilla Paste
Grated zest of 2 oranges
100g almonds (skin on), roasted and coarsely chopped
60g NOMU Decadent Hot Chocolate chunks
Directions
Preheat the oven to 180°C.
Sift the flour, sugar, baking powder and salt in a large bowl and set aside. Mix the eggs, Vanilla Paste and zest together. Pour the egg mixture into the dry ingredients and stir gently with a wooden spoon. Add the nuts and NOMU Decadent Hot Chocolate chunks and stir to combine.
Divide the dough mix in half and roll each into a log shape, about 30cm long and 5cm wide.
Place the logs onto a buttered and floured oven tray, making sure there is space between each one for spreading. Bake for 25 minutes until firm and light golden brown. Remove from the oven and allow to cool slightly.
Reduce the oven temperature to 90°C.
Whilst still warm, thinly slice the logs into 1cm slices and place on a greased oven tray. Bake further for approximately 4-5 hours, turning halfway through until completely dried out and crisp.
