I know it looks as though I have been totally lazy about posting recipes to the blog of late. But as you can see, there have been some big changes here at Chocolate Chilli Mango. Big? Huge. Enormous. Gigantic. Epic. There’s been change 🙂
We’ve finally moved ourselves to a new home and a whole new look! What do you think?
I’d like to thank the talented, creative genius that is my dear friend Maree of Maree Jaeger Photography. Not just an amazing photographer but also a whizz with the graphic design. She’s also got a super cool blog, and you can tell she’s one of us because her love of chocolate rivals my own 😀 If you haven’t already done so, check out just how cool Maree has made CCM look on Twitter and Facebook.
I also want to thank Darren at Albury Web Design for making the transition fast, painless and simply amazing. Darren has transformed the site with his mad skills. What he doesn’t know about websites, probably isn’t worth knowing. Thank you for being so patient with my dumb questions 🙂
Be prepared for some new developments this year at Chocolate Chilli Mango as I spend more time giving this blog and all of you a little more love and attention than I’ve been able to in the past. I’ll be canvassing opinions on some of these over on Facebook and Twitter so pop over and have your say.
It was hard to know what recipe to post in this brand new shiny world, but I think this hits up a number of wins.
It’s a healthy, protein boosted recipe. Woop!
It’s biscotti! That’s always a win.
It’s chocolate and hazelnut. Hands up if that’s your favourite. My hands are up waving! (well, I’m typing, but you know, they’re figuratively waving like mad).
These biscotti are the traditional Biscotti di Prato (chocolate and hazelnut style). They contain no added fats like butter or oil. They are crunchy and made for dunking in coffee, tea, sweet wine or, in this case, a little Frangelico liqueur. They are also fantastic served with a protein gelato, either on the side or crushed up and swirled through for a protein “cookies and cream” style ice cream. I’ve been doing it this week, here and here. It’s to die for.
While traditional biscotti can be made sugar free, and therefore lower in carbs, I thought it would be good to add a little extra protein in there for a boost. You can replace the casein powder with rice protein powder you can also make these dairy free. I would not recommend whey protein for this recipe.
You can substitute other nuts for the hazelnuts of course for a different flavour or omit them totally if you do not like, or are allergic to, nuts. You could substitute some dried fruits (apricots or dried mango or sour cherries would be great) or some chocolate chips. All of these substitutions will, of course, change the macros, so consider that in light of your own goals. I have included the macros below the recipe, as usual.
You can bake these as really hard cookies, as some traditionally do. I prefer to reduce the initial baking time a little and watch the second drying period carefully as I like them crunchy but still edible without the need to dunk them.
I hope you enjoy and love the new site as much as I do.
I also hope you enjoy these biscotti! 🙂
Makes 40 biscotti (serves 10 – 20)
110 grams hazelnuts*
3 large eggs
150 grams Natvia (or substitute your preferred granulated sweetener or coconut sugar)
1 teaspoon vanilla (I used this one)
35 grams unsweetened cacao powder
90 grams oat flour (I used this one. Use a GF oats if gluten is an issue, or substitute quinoa flour)
60 grams micellar casein (or substitute rice protein powder for a dairy free version. I use this casein)
1/8 teaspoon sea salt
1 teaspoon bicarbonate of soda
Optional: add 1-2 tablespoons of Frangelico liqueur for an added flavour zing.
*you can substitute other nuts, as desired, for a different flavour combination … all nuts go so well with chocolate! Or substitute some chocolate chips or chopped dried fruits.
Preheat the oven to 180℃.
Line a large baking sheet with non-stick silicone paper or a silpat sheet and set aside.
Place the hazelnuts on a second lined sheet and spread them evenly on the sheet. Toast in the oven for about 8 to 10 minutes or until lightly roasted and starting to colour. Remove from the oven and use a tea towel to rub off as much of the skins as possible. Set aside the skinned hazelnuts to cool as you prepare the biscotti dough.
You can mix the dough using a stand mixer, a food processor, or by hand. Whisk together the eggs, Natvia (or substitute), and vanilla until the sweetener is dissolved and the mixture is light. In a separate bowl, mix together the cacao powder, oat flour, casein powder, salt, and bicarbonate of soda. Add the dry ingredient mixture to the egg mixture and mix until the dough comes together.
Add the cooled hazelnuts. If using a food processor, do not add the nuts to the processor bowl. The hazelnuts should be added whole to the dough, and mixed until evenly distributed, more or less.
Divide the dough in half and form each half into a log measuring about 1 centimetre in thickness, 3.5 centimetres wide and about 26 centimetres in length. Lay the logs on the prepared baking sheet, leaving room between them for a little spreading.
Bake the logs for about 30 to 35 minutes. Remove from the oven and allow the logs to cool slightly, about 10 minutes.
Lower the oven temperature to 125℃.
Use a serrated knife to slice each log into about 20 slices, about 1 centimetre thick, on a 45 degree angle. For consistency, it is easier if you slice each log in half with a diagonal cut, then in half again and then cut each piece into five even diagonal slices.
Place the slices in upright rows on the baking sheet and return to the oven for a further 10 minutes. If you wish to make the biscotti as hard rusks (good for dunking) you can leave them in the oven for up to 20 minutes. I generally prefer to bake them a little less so that they are not so hard. They will crisp up even more once they cool. Remove from the oven and allow to cool completely on a wire rack. The biscotti will keep for several weeks if stored in an airtight container, at room temperature.
I have included macros based on the ingredients as stated in the recipe. If you make any substitutions or additions, you will need to factor these in.