Ingredients
500 ml (2 cups) cake flour, sifted
2.5 ml baking powder
160 g (170 ml ) castor sugar
Pinch of salt
60 g butter
2 eggs
2.5 ml vanilla
30 ml (2 tsp) NECAFÉ
75 g (170 ml) whole pecan nuts
50 g NESTLÉ EASY MELT –Dark chopped into chunks
Mascarpone Dip
15 ml (1 Tbsp) NECAFÉ
45 ml (3 Tbsp) castor sugar
15 ml (1 Tbsp) hot water
30 ml (2 Tbsp) coffee liqueur
250 g mascarpone
Method
Preheat oven to 180º'bcC. Line two baking trays non-stick baking paper. Place
the baking powder, sugar and salt in a food processor. Mix for 1-2 seconds.
Add butter and mix until mixture resembles fine breadcrumbs. Add the eggs
and vanilla and process until the mixture is smooth. Transfer the dough to a
well-floured surface and knead in the NECAFÉ, nuts and chocolate
chunks.Divide in two and form each piece of dough into a log shape of about
20 cm long. Place on baking trays and bake for about 30-35 minutes. Set aside
to cool for 20 minutes and reduce oven temperature to 160º'C. Cut the logs
into 1 cm slices and place back on baking trays. Bake for 30 minutes until just
beginning to colour. Cool before storing in an airtight container.To make the
dip, simply dissolve the NECAFÉ in the hot water and add liqueur and sugar
and whisk into the mascarpone. Wait until mixture thickens. Chill before serving.
Server biscotti with the mascarpone dip, a glass of coffee or hazelnut liqueur
ad a delicious cup of NECAFÉ. Makes +- 30 biscuits.
