Thonga Biscotti

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

Wet Ingredients

¼  cup strong cold filter coffee/espresso

1 tsp vanilla essence

1 egg

1 tblsp milk

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

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