GingerPrawns04
PRAWN AND PICKLED GINGER SALAD
GingerGarlicRelish00
GINGER AND GARLIC RELISH
GingerPickle02
PICKLED GINGER
GingerCalamari03
CRISPY AROMATIC SQUID
GingerIce-cream02
GINGER PRESERVE
GingerBeer02
GINGER BEER
Nougat Cranberry & Almond
Cranberry and almond nougat
C&D Photo_0397
Macadamia butterscotch brittle
TrufflesWhite03
WHITE CHOCOLATE, MASALA AND PISTACHIO TRUFFLES
Truffles02
CHOCOLATE TRUFFLES
ChocMartini07
CHOCOLATE ESPRESSO MARTINI
Pork10
CRISPY PORK BELLY WITH CHOCOLATE HOISIN SAUCE
Chocolate Hoisin Sauce
CHOCOLATE HOISIN SAUCE
Milkshake02
CHOCOLATE NUTELLA MILKSHAKE
HotChoc01
GOOD OLD-FASHIONED HOT CHOCOLATE
May09Bread&Butter04
BREAD & BUTTER PUDDING
May09RoastChicken04
BUTTER-BASTED ROAST CHICKEN
Pistachio white choc chip cookies-0072
Pistachio white choc chip cookies
May09Butterscotch02
Butterscotch sauce
March 09 Mailer 034
ORGANIC ROOT VEGETABLES WITH HONEY & THYME
CHOCOLATE & HAZELNUT BISCOTTI

CHOCOLATE & HAZELNUT BISCOTTI

Ingredients

2 cups 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
grated zest of 1 orange

Directions

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.

Ingredients

2 cups 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
grated zest of 1 orange

Directions

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.

Shop the products

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips