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Hazelnut and Ginger Biscotti

May 4, 2012

These are light and delicious-perfect for accompanying coffee anytime!

Makes about 40-50 biscotti
160g plain flour
160g caster sugar
1 tsp baking powder
2 eggs, beaten
50g chopped and roasted hazelnuts
25-50g crystallised ginger, finely chopped

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Preheat oven to 180C/gas 4.

Place the flour, sugar and baking powder in a bowl and mix together.
Add half the beaten egg and mix well.
Add the rest of the egg a bit at a time until you have a thick but not wet dough.
If the dough is a little sticky, don’t worry.
Add the nuts and ginger and mix well.

Line two baking trays with grease proof paper.
Divide the mixture into 4 and if possible, using your hands roll each quarter into a sausage shape. If the dough is too sticky, use a spoon and make two sausage shapes on each tray.
If rolled, place two sausages onto each tray and flatten slightly.
Place baking trays in oven for 20 minutes until golden brown.
Remove from oven and leave to cool for 10 minutes.
Slice each sausage shape diagonally into biscotti sized biscuits.
Place back on the trays and return to oven for 4 minutes.
Turn the biscuits and return again to the oven for a further 3-5 minutes until golden.
Leave to cool on a wire rack.

Keep in an air tight container for up to two weeks.

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