Chocolate, Coffee, Hazelnut and Vino Cotto Biscuits

Chocolate, Coffee, Hazelnut and Vino Cotto Biscuits

A must try biscuit for those lovers of chocolate and coffee. I find chocolate fascinating as it appeals on an emotional level and it’s loved by so many of us regardless of age.

Chocolate, Coffee, Hazelnut & Vino Cotto biscuits

These biscuits are great served with a coffee or broken up and added as a topping to vanilla ice-cream. They are delicious and smell great too. If you prefer to use almonds then replace the Frangelico liqueur with Grand Marnier or your preferred liqueur.
Makes approx.. 50 biscuits

250g roasted hazelnuts (or roasted slivered almonds), coarsely grinded
250g good quality dark chocolate, finely grinded
250g sugar
2 eggs
50g coffee beans, freshly grinded
½ orange rind
½ lemon rind
1tsp cinnamon
¾ cup olive oil
½ cup Vino Cotto
½ cup Frangelico liqueur (or Grand Marnier, if using roasted almonds)
400g self raising flour, sifted, more as needed

Preheat oven at 180C degrees.

In a large bowl add the hazelnuts, finely grinded dark chocolate and coffee beans (grinding can be done using a food processor). Mix through to combine.

Using an electric mixer beat the eggs and sugar until pale and creamy. Add the orange and lemon rind and the cinnamon and mix through.

Add to the egg mixture, the oil, Vino Cotto and liqueur. Mix to combine.

Chocolate, coffee, hazelnut & vino cotto mixture

Pour the wet mixture to the dry mixture of hazelnut, chocolate and coffee.

Gradually add in the flour and mix using a wooden spoon. Add as much flour as needed to form a smooth dough consistency.  Gently knead on a lightly floured surface. Cover with plastic wrap.

Divide dough into three and roll each on a floured surface into a log shape about 3cm thick.  Cut biscuits into preferred shapes, ie. at an angle like biscotti, rounds, or diamond shape.

Place biscuits onto lined baking trays, allow room for biscuits to expand as they cook, do not flatten.

Cook for 10-12 minutes. The cookies will have a soft touch in the middle but they will harden as they cool down. Let cool on tray for 5 minutes and then transfer to rack to cool completely.

Serve biscuits dusted with icing sugar (optional). Great for dunking into a coffee.

Note: Biscuits will keep in an air tight container for up to 1 month.

Buy the Vino Cotto you need for this recipe online. Click here.

Chocolate, coffee, hazelnut & vino cotto rounds biscuits 

Chocolate, coffee, hazelnut & vino cotto biscotti