Hazelnut Praline
- 80g hazelnuts (unblanched)
- 80g caster sugar
Biscotti
- 150g softened butter
- 200g caster sugar
- 1 egg + 1 egg yoke
- 1 tsp vanilla extract
- 375g plain flour
- 2 tsp baking powder
- 50g dried cranberries
- 60g white chocolate (melted)
Method
- First make the praline by melting the sugar and hazelnuts in a heavy based saucepan over a medium to low heat, avoid stirring. When the sugar is completely melted stir the sugar and hazelnuts until all the nuts are coated, then pour out onto a sheet of baking paper and leave to set. Once set, crush the praline into some larger chunks and some crumbs, in a food processor or with a rolling pin.
- Preheat the oven 180°C. Cream together the butter and sugar until light and fluffy.
- Crack the egg and egg yoke into a separate bowl and whisk in the vanilla extract. Gradually add the egg mixture to the butter mixture in three separate stages beating well between each stage.
- Sift the flour and baking powder into butter mixture and fold together, lightly knead the biscotti dough and fold in the crushed praline and cranberries.
- Split the dough into two separate halves, shape into two oblong loaves about 1.5-2cm thick, place on a baking tray lined with baking paper and bake for 30 minutes.
- Once baked take out of the oven and leave to cool for 10 minutes and put the oven down to 150°C, then using a serated knife slice each loaf into about 8-10 slices, each about 2cm thick. Place each slice back onto the lined baking tray as seen in the photo and bake for a further 20 minutes.
- When the finished biscotti is cooled drizzle melted white chocolate over one half of each biscotti (optional).
Enjoy! And Merry Christmas!
