Chocolate hazelnut biscotti
I spied some chocolate hazelnut pastry in the deli yesterday and that set off the craving. I did a google search and came up with this recipe:
I scaled the formula to one half and discovered I had only 20g of brown sugar and needed 105g. I improvised by adding 60g white sugar and 25g malt syrup. The results are outstanding! Next bake of these goodies, I will use all brown sugar, but reduce the amount and continue to use the barley syrup. YUMMMMM!
Happy baking folks and a happy, healthy and prosperous New Year! Brian