300g cake flour
1/2 cup NOMU Cocoa Powder
1 1/2 tsp baking powder
1 cup castor sugar
3 eggs
1 tsp NOMU Vanilla Extract
1 cup roasted and skinned hazelnuts or almonds
Grated zest of 1 orange
Preheat your oven to 180ºC.
Sift together the flour, cocoa and baking powder, then mix in the sugar. Lightly whisk the eggs with the Vanilla Extract and add to the dry ingredients. Add in the hazelnuts and orange zest and combine to form a dough.
Shape the dough into 2 narrow or 1 wide log and place on a baking tray lined with non-stick baking paper.
Bake for 30-40 minutes, then remove from the oven and allow to cool. Reduce the oven temperature to 140ºC.
Using a serrated knife, cut the log into 0.5 – 1cm slices. Place the slices on a baking tray and bake for 20-25 minutes or until the slices are crisp and dried out.
Serve with an espresso, cappuccino or vin santo.
300g cake flour
1/2 cup NOMU Cocoa Powder
1 1/2 tsp baking powder
1 cup castor sugar
3 eggs
1 tsp NOMU Vanilla Extract
1 cup roasted and skinned hazelnuts or almonds
Grated zest of 1 orange
Preheat your oven to 180ºC.
Sift together the flour, cocoa and baking powder, then mix in the sugar. Lightly whisk the eggs with the Vanilla Extract and add to the dry ingredients. Add in the hazelnuts and orange zest and combine to form a dough.
Shape the dough into 2 narrow or 1 wide log and place on a baking tray lined with non-stick baking paper.
Bake for 30-40 minutes, then remove from the oven and allow to cool. Reduce the oven temperature to 140ºC.
Using a serrated knife, cut the log into 0.5 – 1cm slices. Place the slices on a baking tray and bake for 20-25 minutes or until the slices are crisp and dried out.
Serve with an espresso, cappuccino or vin santo.
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