A culinary experiment gone right, this lab-inspired hazelnut, sour cherry and cocoa nib biscotti is served with kirsch chocolate fondue and an espresso shot.
Preheat oven to 160°C. Use top/bottom heat (140°C fan-forced).
Line two trays with baking paper.
Roast nuts in the oven on a tray for about 5 minutes or until toasty. Toss in a clean tea towel and rub the skins off.
In a heavy saucepan, sprinkle sugar over heat and make a dark caramel. Take off heat and toss in the nuts. Coat and empty onto a silicon mat. Sprinkle with cinnamon. Spread out and separate as much as possible.
Once cool, chop roughly so there are no big chunks stuck together.
In a large bowl, combine the flour, baking powder, sugar and salt.
Beat eggs with the zest in another bowl. Gradually mix in to form a firm dough that’s not too sloppy or sticky.
Mix in the nuts, cherries and cocoa nibs.
Roll dough into 4 logs measuring 4 cm wide, about 2.5cm thick and 25-30 cm long. Make sure they are all even.
Move onto a tray. Shape slightly. Leave enough room for spreading. Have two per tray.
Bake for 30-35 minutes or until cooked through. Rotate trays halfway through cooking.
Cool logs for 10 minutes.
Slice the biscotti into 1-2 cm thick, diagonal slices and place on trays. Bake for 20-30 minutes until dry, flipping biscotti over halfway through the cooking time.
Place chocolate and milk in a microwave-proof bowl. Heat at 50% strength in bursts of 30 seconds until just starting to melt. Mix until smooth. Mix in kirsch. Keep warm
Just before serving, make three fresh shots of espresso. Pour into test tubes.
Stack the biscotti on a square trivet, slab or heat mat in a ‘Jenga’ pattern.
Place a beaker in the ring on the retort stand and fill with fondue. Light a tea light candle underneath to keep warm.
To serve, dip biscotti in warm fondue and enjoy with coffee test tube shots.
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department
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