Thonga Biscotti
Posted in:Recipes
Posted on:April 17, 2020
Dry Ingredients
2 cups stoneground cake flour
1 cup castor sugar
½ tsp bicarb
½ tsp baking powder
½ tsp salt
½ tsp cinnamon
¼ tsp clove powder
100g Roasted Hazelnuts, skins removed and roughly chopped 100g roughly chopped chocolate chips
![](https://www.thongabeachlodge.co.za/wp-content/uploads/sites/15/2020/04/Biscotti-Ingredients.jpg)
Wet Ingredients
¼ cup strong cold filter coffee/espresso
1 tsp vanilla essence
1 egg
1 tblsp milk
![](https://www.thongabeachlodge.co.za/wp-content/uploads/sites/15/2020/04/Biscotti-dough.jpg)
Method
Sift the flour, bicarb, baking powder, cinnamon & clove powder into a bowl, then add the rest of the dry ingredients
Whisk wet ingredients together lightly
Add the wet ingredients to the dry ingredients, mix with a spoon till combined, it will look crumbly
Now turn the mixture out onto a very lightly floured counter, mix with your hands till the dough comes together
Form into 3 long thin logs by rolling with your hands, using a touch of flour to stop them sticking to the counter and your hands
![](https://www.thongabeachlodge.co.za/wp-content/uploads/sites/15/2020/04/Biscotti-log-1024x680.jpg)
![](https://www.thongabeachlodge.co.za/wp-content/uploads/sites/15/2020/04/Biscotti-ready-to-bake.jpg)
Place onto a large greased oven tray
Bake till risen and ‘half’ cooked. This should take 50 minutes at 160 degrees Remove, cool slightly and slice with a bread knife into biscotti. Do not cool completely before slicing as the logs will become too brittle and crumble – lay the pieces onto 2 oven trays lined with greaseproof paper and bake again at 130 degrees till dried – 1 hour to 1 hour 20 mins
![](https://www.thongabeachlodge.co.za/wp-content/uploads/sites/15/2020/04/Biscotti-side-view.jpg)