Pistachio Rabri Delight

I have a confession to make. I do not like mushy food. There. I said it. You know when you want to eat something good and you take a bite but it turns all mushy in your mouth. Ugh! Oatmeal is the biggest culprit here. Unless it is filled with nuts or mix ins I just cannot eat plain oatmeal. Same goes for desserts like Umm Ali or soggy bread pudding. So, when I wanted to make Shahi Tukda I knew that the bread had to remain crisp for me to like it. This is what I came up with: a layered version which doesn't soak the bread in sugar syrup so they remain nice and crisp. I added some condensed milk to the rabri to give it that extra sweet punch and really loved  the outcome. I would say it is heavily inspired by Shahi Tukda but it is not quite the same thing and that is why I have renamed it. 

Recipe - Serves 18-20

Ingredients

For Rabri

1 Litre Milk (Full Fat)

1/4 Cup Sugar

1/2 Cup Sweetened Condensed Milk

1 Pinch Saffron

For Bread Base

10 Slices White Bread or Milk Bread

1/2 Cup Ghee

For Garnish

Sliced Pistachio

1/2 Cup Powdered Pistachio

Method

Make the Rabri

1. Place the milk in a saucepan and bring to a boil. Reduce the flame to simmer and keep cooking the milk till it is reduced to half the quantity. Keep stirring the milk in intervals. A skin will keep forming on the top, keep moving the skin back into the milk. 

2. Once the milk is reduced, add the sugar and condensed milk. Mix well and adjust sweetness according to personal preference. Add the saffron. Turn off the heat and cool completely.

Prepare Bread Slices

1. Cut off the sides of the bread slices and cut each slice in half. 

2. Brush each slice with ghee (like spreading butter on bread). Apply ghee on both sides of the slice.

3. Heat a large frying pan and toast the bread slices on a low flame. Make sure they turn crisp but do not burn. Toast all the slices and keep aside.

Assemble the Pudding

1. Take a 9x13 baking dish or pyrex. Pour 1/3 of the prepared Rabri on the bottom. Place 10 pieces of the bread in a single layer on the rabri. Pour 1/3 of the rabri on the slices. Repeat the layers with bread and the remaining rabri. 

2. Garnish with the pistachio powder and slices.

3. Place in fridge for minimum of 4 hours. Serve chilled.

Happy Eating!

Pistachio and Saffron Tres Leches Cake

Tres Leches means three milk in Spanish and this cake is a wonderful combination of a soft fluffy sponge with three types of milks namely whole milk, sweetened condensed milk and evaporated milk. Usually this cake is served without any added flavorings but with it exploding over Instagram during the past few months we can see a lot of different varieties like Tiramisu, Saffron, Rose etc. I decided to put my favorite flavours of Saffron and Pistachio to work here and was immensely pleased with the outcome.  The sponge recipe is from Brown Eyed Baker and its a good idea to make it in a springform pan instead of the usual 9X13 as it makes for great presentation. The cake needs ample time in the fridge to properly absorb the milks so it is best made the day before serving.

Recipe Source (Sponge recipe from Brown Eyed Baker)

Ingredients 

For the Sponge

1 1/2 Cups All Purpose Flour

2 1/4 Tsp Baking Powder

3/4 Tsp Salt

12 Tbsp (170 Grams) Unsalted Butter (At Room Temperature)

1 Cup Granulated Sugar

1 1/2 Tsp Vanilla Essence

5 Eggs (At Room Temperature)

For the Milk Mixture

2 Cups Whole Milk

1 Cup Sweetened Condensed Milk

1 Cup Evaporated Milk

1 Tsp Saffron

1/4 Cup Pistachio Powder

For the Topping

2 Cups Heavy Whipping Cream

1 Cup Pistachio Powder

Make The Sponge

1. Preheat the oven to 325 Degrees Fahrenheit. Grease a 9 inch springform pan and set aside.

2. In a medium bowl, whisk together the flour, salt, and baking powder.

3. In another bowl, beat together the butter and sugar for 8 to 10 minutes till the mixture is fluffy.

4. Add the eggs one at a time, mixing well between each addition.

5. With the mixer on low, add the flour and mix only till combined. Stir with a rubber spatula to ensure all ingredients are combined. 

6. Pour the batter in the prepared pan and bake for 40 to 50 minutes (place in the middle rack of the oven).

7. Remove from oven when a skewer comes out with crumbs and cool completely on a wire rack in the pan itself.

Prepare the Milk Mixture

1. In a heavy saucepan pour the whole milk and evaporated milk. Place on heat till it starts boiling, turn the heat to low and add the saffron and pistachio. Let the milk simmer for 10 minutes.

2. Add the condensed milk and mix well. Keep in fridge till needed.

To Assemble

1. Once the cake is cool place it on a tray to catch any leaks (do not remove the cake from the pan) and poke holes with a skewer all over the cake.

2. Slowly pour the prepared milk mixture over the cake. The milk will take time to absorb but it will absorb the whole amount.

3. Place the cake in the fridge for 3 hours minimum or overnight.

To Serve

1. Remove the cake from the springform pan (keep the bottom) and place on a serving tray. Place stris of parchment paper below the cake.

2. Beat the whipping cream till you get soft peaks. 

3. Cover the cake with the cream and using your palm place the pistachio powder on the sides. Decorate as desired. Remove the strips of parchment.

4. Serve chilled the same day.

Happy Eating.

Seven Layer Bars

Seven Layer Bars are an amazing combination of digestives, chocolate, coconut and condensed milk.  I baked a batch to take to work with me and within an hour the entire box was gone. The recipe contains very simple ingredients and is super easy to put together . It is also a great project to make with kids.

   

Though I loved the bars as is, next time I would love to add a salty element to it like pretzels or crushed Ritz crackers. You could also use salted peanuts instead of the almonds.

Recipe Source - Brown Eyed Baker, lightly changed

1 1/2 Cups Crushed Digestive Biscuits
113 Grams Unsalted Butter (Melted)
1/2 Cup Chopped Walnuts

1/2 Cup Chopped Almonds
1 1/2 Cup Chocolate Chips
1/2 Cup White Chocolate Chips
1 Cup Sweetened Shredded Coconut
1 Can Sweetened Condensed Milk

 

1. Line a 9X13 (or one 8x8 square pan for thicker bars) baking tray with aluminium foil with an overhang on both the sides. Grease the foil with butter , making sure to go up the sides.

2. Preheat oven to 350 degrees F.

3. In a medium bowl, mix the crushed digestives with the melted butter. Pour the mixture into the prepared pan. There is no need to press it in as this is not a crust.

4. Next add a layer each of the nuts, semi sweet chocolate chips, white chocolate chips, and coconut over the biscuit layer.

5. Pour the entire can of the condensed milk all over the pan. Do not press any of the ingredients.

6. Place on the middle rack and bake for 25 minutes or until the top is golden brown. Cool in the pan on a wire rack till the bars come to room temperature.

7. Remove the bars using the foil handles and cut into bars. Store in an air tight container.

Happy Eating!!

Pistachio Apricot Layer Cake

 

Every year on Eid I try to make a new cake for our family to enjoy. It is a good time to experiment with indulgent recipes (or maybe not) as I have a lot of mouths to feed. Previously I have made a variety of sweets ranging from very simple desserts like the Oreo Trifle or Cherry Poke Cake to more complicated ones like the White chocolate Layer cake and a Ferrero Rocher Cake.

This year I made a Pistachio cake which is wonderful to eat on its own but even better when slathered with a white chocolate whipped cream. I used fresh apricots to fill the cake and this added another dimension of flavour. In the original recipe the cake uses only half cup pistachios but I have used the full 3/4 cup in the cake with additional 1/4 Cup for decorating.

Recipe Source - Cake Recipe given as is from Smitten Kitchen

Ingredients
For The Cake
3/4 Cup Skinned Pistachio Nuts
1 2/3 Cups Sugar
2 Cups Cake Flour (I used 1 3/4 Cups All Purpose Flour with 4 Tbsp Cornflour)
1 Tbsp Baking Powder
1/2 Tsp Salt
226 Grms Unsalted Butter (At room temperature)
1/2 Cup Milk
2 Tsp Vanilla Essence
5 Eggs (lightly beaten)

For The White Chocolate Whipped Cream
170 Grams Premium White Chocolate (I used Lindt)
1 1/2 Cups Heavy Cream

For Assembly
2 Large Apricots (Cut in half, then cut each half in 8 slices)
1/4 Cup Crushed Pistachios

Bake the Cake

1. Preheat the oven to 350°F (175°C). Butter three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Spread out the pistachios in a baking pan and toast in the oven for 7 to 10 minutes, or until lightly colored. Transfer to a dish and let cool completely. 

3. Transfer to a food processor. Add the sugar and pulse just enough to grind them finely.

4. Pour into a large mixing bowl and add the flour, baking powder, and salt. Blend with the mixer on low for 30 seconds. Add the butter, milk, and vanilla and, with the mixer on low, beat until completely incorporated.

5. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes. Add the beaten eggs in 2 or 3 additions, scraping down the sides of the bowl well and mixing only long enough to blend after each addition. Divide the batter among the 3 prepared pans.

6. Bake for about 25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Allow the layers to cool in the pans for 10 minutes. Turn out onto wire racks, carefully peel off the paper liners, and let cool completely.

 

Make The Whipped Cream

1. Place the chocolate in a small microwave safe bowl and melt in the microwave in 15 second bursts.

2. Heat 1/2 Cup of the cream to a boil and mix with the melted chocolate. Keep aside till it comes to room temperature.

3. Place the remaining 1 cup cream in the bowl of a stand mixer and whip till soft peaks are formed. Add the melted chocolate and cream mixture (it should not be least bit warm) and whip till you get firm peaks.

 

Assemble The Cake

1. If the cakes are domed slice off the dome and keep for snacking. Place one layer bottom side up on a cake board and add 1 Cup frosting. Spread evenly and arrange a layer of one full apricot slices.

2. Repeat with the second layer, one cup of frosting and second apricot.

3. Top with third layer and cover the cake with remaining cream. Decorate as desired with the crushed pistachios.

4. Serve at room temperature. Store fully covered in the fridge upto three days.

Happy Eating!!

White Chocolate, Pudding and Pistachio Cake

Eid Mubarak everyone!  I know I am three days too late but better late than never right?

Well, I will make it up to you by telling you how to make this cake. Coz this cake is what you need to make right now. This was our dessert on eid day and I was really worried about how all the components would work together. Turns out, there was no need to worry as it was fabulous.

Now, I took some shortcuts and used a box mix for the cake and filling because I was fasting and did not have the patience to make everything from scratch. But if you do go that route I am sure it'll only taste even more fantastic. I wanted to do a tuxedo effect on the top because I had seen it before on Annie's Eats and loved it. A previous attempt had turned into a disaster so I was very careful this time and almost nailed it. Because the cake was cold the ganache would firm up on top itself and not actually pour down the sides. Next time I'll bring the cake to room temperature before pouring the ganache.

There are four parts to this cake: Cake, Filling, Frosting and Topping. The cake and filling can be made one or two days ahead and stored in the fridge but the frosting and topping are better made the same day of assembly.

Recipe

Ingredients

For The Cake

1 Box (500 gms) White Cake mix with egg whites, water and oil called for on the box

For The Filling

1 Packet (4 serve) Vanilla Jello Instant Pudding and Pie filling with milk called for on the box

For The White Chocolate Whipped Cream

113 Grams / 4 ounce White Chocolate (Use a good quality, I used Lindt)

1 Cup Heavy Whipping Cream (Chilled)

For The Topping (Ganache) - From Annie's Eats

56 Grams/2 Ounce Semi Sweet Chocolate (I used Lindt)

1/4 Cup Heavy Whipping Cream

2 Tbsp Light Corn Syrup

1 Tsp Vanilla Essence

100 Grams Toasted Pistachios (Hulled and Roughly chopped)

Make The Cake

Prepare and Bake the cake as directed on the back of the box in three 7 inch pans. Cool completely and cover with plastic wrap till required.

Make the Filling

While the cake is baking, Prepare the pudding according to the instructions on the jello pudding box. Cover and refrigerate until required.

Make the Frosting

1. Place the white chocolate in a heatproof bowl and melt on a double boiler or in the microwave.

2. Place 1/4 cup of the heavy cream in a small saucepan and bring to a simmer.

3. Immediately add the cream to the melted chocolate and mix very well. Keep aside to cool completely.

4. Place the remaining 3/4 Cup cream in the bowl of your stand mixer and whip till soft peaks form.

5. Add the white chocolate cream mixture (it should be completely cooled) to the stand mixer and whip till it holds firm peaks. Be very careful not to over beat.

6. Cover the bowl (I used the bowl of my stand mixer itself, you can transfer to another bowl if you like washing dishes) with plastic wrap touching the surface of the cream. Refrigerate for two hours.

Make the Ganache

1. Break the chocolate to small pieces and place in a bowl.

2. Bring the cream to a boil and pour over the chocolate. Let it sit for a minute then stir completely.

3. Add the corn syrup and vanilla. Mix well.

4. Keep aside to thicken, meanwhile start assembling your cake. (If you take a long time to assemble a cake then make the ganache after the cake is assembled)

Assemble The Cake

1. Level the tops of all the cake layers. Dab a smear of the frosting on a cake board and place one layer bottom side up on the board.

2. Add half the pudding filling on the cake and spread evenly. Do not spread till the edges.

3. Add 1/4 C of the chopped pistachio pieces.

4. Repeat with a second layer of cake, pudding and pistachios.

5. Place the last layer and do a crumb coat with the frosting. Place in the fridge till it sets.

6. Remove from fridge and frost completely.

7. Pour the ganache slowly over the middle of the cake giving it time to gently drip of the sides. If it sets spread gently with an angled spatula.
8. Garnish the top with pistachios. Place in fridge till cake is set. Store leftovers (If any) in the fridge.

Happy Eating!!

Daring Bakers April 2012 Armenian Nutmeg Cake

Armenian Nutmeg Cake.. sounds fancy right? This cake is a twist on the traditional coffee cake with the addition of fresh nutmeg which gives it an interesting flavor. It is simply wonderful and I have already made it twice this month.

Blog Checking Lines - The Daring Bakers' April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry  with a sweet filling, and nutmeg cake is a nutty, fragrant coffee style cake.

While I didn't make the nazook this month I did make the cake twice and it was quickly gobbled up both the times. The pictured cake is a 6 inch one as I halved the recipe when I made it the second time. Latif polished off four slices coz he couldn't wait for dinner anymore!

Recipe Source - Adapted from The Commonsense Cookery Book

Ingredients - Makes one 9 inch cake

1 Cup (240 ml) Milk
1 Tsp Baking Soda
2 Cups All Purpose Flour
2 Tsps Baking Powder
2 Cups Brown Sugar (Firmly Packed)
1 1/2 Sticks (180 ml) (170 gm/6 oz) Unsalted Butter (cubed)
1/2 Cup Walnut pieces (I also used pistachios and almonds)
1/2 Tsp Freshly Grated Nutmeg
1/2 Tsp Cinnamon Powder
1 Egg

1. Pre heat the oven to 175 Degrees C (350 Degree F). Have ready a 9 inch round pan.

2. Place the flour, baking powder and brown sugar in a bowl and whisk to mix evenly. Toss in the butter cubes and crumble the mixture with your fingers. It should resemble coarse breadcrumbs.

3. Take two cups of the mixture and press it evenly in the bottom of the cake pan to form the crust.

4. Mix the baking soda to the milk and keep aside.

5. Add the egg to the remaining cake mixture and mix well.

6. Add the milk, nutmeg and cinnamon powder. Mix well. The batter should be a little lumpy.

7. Pout the batter over the prepared crust in the pan. Scatter the nuts on top and place in the oven,

8. Bake for 35 - 40 minutes till a toothpick inserted in the centre comes out clean. Let it cool in the pan on a wire rack and then invert on a serving plate. Have a slice and enjoy!

Happy Eating!! 

Hazelnut and Chocolate Torte With Nutella Mascarpone

I am really happy to post this recipe as this was one my best desserts so far. The flavor was so reminiscent of a Ferrero Rocher that I have started calling it a Ferrero Rocher Cake. I also got to try a lot of new techniques like baking a daquoise and making my own Mascarpone.

I had missed the November Daring Bakers challenge of the Sans Rival and wanted to give it a go. Sans Rival is a Filipino dessert which means 'without rival'. I decided to give it a try but without making the heavy buttercream filling as I wanted something light. The Nutella mascarpone complements the dacquoise perfectly and is very easy to make.

Recipe Source - Hazelnut Dacquoise Slightly adapted from November Daring Bakers Challenge host Catherine of Munchie Musings; Chocolate Ganache recipe from Joy of Baking.

Ingredients

For The Dacquois
5 Large Egg Whites (At room temperature)
1/2 Cup Granulated Sugar
1/2 Tsp Cream of Tartar
2 Tbsp Cocoa Powder
3/4 Cup Chopped Toasted Hazelnuts (Texture of Breadcrumbs)
For The Filling
1 Cup Mascarpone Cheese (You can make your own!!)
1/2 Cup Nutella
2 Tbsp Cadburys Drinking Chocolate
1/4 Cup Chopped Hazelnuts
For The Ganache
100 gms Semisweet Chocolate
60 ml Heavy Cream
1 Tbsp Unsalted Butter

Bake the Dacquoise

1. Preheat oven to moderate 325°F/160°C/gas mark 3.

2. Line two baking sheets with parchment paper and draw three squares measuring 4x4 inches on each pan. (See Diagram below). Turn over the paper  and lightly grease the squares.



My weird attempt at drawing..baking sheet with three squares.

3. In a large clean, dry  glass or metal mixing bowl, beat egg whites on medium until foamy (2 mins.) 

4. Sprinkle with cream of tartar. Gradually add sugar, a couple of tablespoons at time, continuing to beat now at high speed until stiff shiny peaks form. (about 7-10 mins.)

5. Fold in nuts.

6. Divide meringue into 6 equal parts and spread onto square shapes in the baking sheet with each square being 1/2 inch thick. (Alternatively you can bake these in cake pans also).

7. Bake in preheated oven for 25 minutes or until the meringue is set. Remove from oven and peel off parchment paper while still hot. Place on cooling rack to cool completely.

Make the Ganache

1. Place the chopped chocolate in a medium sized heatproof bowl. Set aside.

2. Heat the cream and butter in a small saucepan over medium heat. (Can also heat the cream and butter in the microwave.) Bring just to a boil. 

3. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth.

4. Place in fridge to cool completely before using.

Make the Filling
Combine all the ingredients and whisk well. Keep aside.

Assemble The Torte
1.Trim the sides of each dacquoise square.
2. Place one square on a serving plate.
3. Top with 2 Tbsp of the filling.
4. Repeat with one more layer of dacquoise and filling.
5. Add the last layer of dacquoise and pour some of the cooled ganache on top.
6. Garnish with chopped hazelnuts.

Happy Eating!!

Bake Me Some Baklava

O.K. I know I have been missing for a long time from here but I do have some pretty good excuses. An operation, a house move, some house guests and an additional role at work have all kept me very, very busy the past few months. But now that I am recovered (almost) and settled in my new home (again, almost!) I have decided to pay more attention to my blog. This is a fantastic new dish that I tried, which is also the last thing that I baked in my old house (I love you my old kitchen, you will always be my first love!)

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.

After missing the last two daring bakers challenges I was determined to at least attempt this one. I must say that I absolutely LOVE baklava. And I have eaten my fair share of it here in the middle east. Give me a box and I can polish it off entirely by myself (I have been known to have self control issues). So I was really excited to try making it myself. Because I could not stand on my feet for long after my operation, I knew rolling and kneading copious amounts of dough was out of the question. So I had to resort to store bought phyllo. Boy oh Boy! Did the dough give me a tough time! This was the first time I ever made Baklava or handled the store bought dough. The sheets just would not separate easily and I almost had a patchwork of sheets in my baking tray. But the end result was well worth the time and energy spent on it.

Most of this baklava was eaten by Latifs friends and one of them said that it was irresistible! Ah , music to a bakers ears! Before making the baklava I watched Alton Browns video from the Good Eats show and I I fell in love with that guy. He is so funny and explains so many things about the dish. As I did not make the phyllo from scratch I mixed and matched the given challenge recipe with Alton Browns recipe.

Check the Daring Bakers Website for the recipe and don't miss the great video of Alton Brown making baklava.
Switched On Baklava Part I
Switched On Baklava Part II

Happy Eating!!

Chocolate and Pecan Pie Bars

Every year as Thanksgiving and Christmas rolls in, I start seeing recipes for all the different types of pies like pumpkin, pecan, cranberry etc on the net. Coming from India, I have never tasted any of these pies and my only experience to making them is of the humble apple pie. But that doesn't stop me from drooling at all the gorgeous pictures on various blogs and this year is no different. I love nuts and think that a pecan pie would be amazing. But when I read about it one thing that I figured is that some people think that it's too sweet. Hmmm, I don't like my desserts too sweet, so when I came accross these bars that resemble the pie taste I was happy to try them.

I halved the original recipe from Brown Eyed Baker and loved them. Seriously, I think I ate half the pan by myself. Next time tough I might increase the crust ratio and reduce the chocolate chips. I also reduced the sugar and used Golden Syrup instead of corn syrup. This was sweet enough for me and a perfect little snack when the craving sets in!

Recipe Source - Given as is from Brown Eyed Baker (my changes in red)

Ingredients

For the Crust

1 1/2 Cups All-purpose Flour
1/2 Cup (1 stick) Butter, Softened
1/4 Cup Packed Brown Sugar

For The Filling
3 Large Eggs
3/4 Cup Corn Syrup - I used Lyle's Golden Syrup
3/4 Cup Granulated Sugar -  I used 6 Tbsp
2 Tablespoons Butter, Melted
1 Tsp Vanilla Extract
13/4 Cups Coarsely Chopped Semisweet or Bittersweet Chocolate - I used chocolate chips
11/2 Cups Chopped Pecans

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.
3. For the filling, beat the eggs, corn syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set.
4. Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature (or in the refrigerator if you live in a warm/humid area with no air conditioning).
 
Happy Eating!!

Chocolate Orange Hazelnut Biscotti

I am so excited this week as my sister and niece have come over for a holiday. She has already given me a list of things she wants me to make and I have a head start on her. On Friday I made these fantastic biscotti which I found on Joy of Baking. After making the Chocolate Pistachio Biscotti, I knew that these would be great too because I love hazelnuts (Is there a nut I don't love?). And sure enough they are fantastic. I had to hide a few in the cupboard so that we don't finish all of them in a day!

I made one change to the original recipe and that was to use a dark chocolate with orange flavoring. I used a Lindt Intense Orange Bar in the biscotti and the citrus pairs beautifully with the dark chocolate. The chocolate bar is pulsed with the brown sugar into a powder so you will not get any chunks of chocolate but a complete flavor all over. If you cannot find a flavored bar I recommend adding a tablespoon of orange zest to the recipe. The final biscotti is not sweet and so I added a drizzle of melted white and milk chocolate which somehow completed the overall flavor of it.

Recipe Source - Adapted from Joy of Baking

Ingredients - Makes approx 30 Biscotti

1 Cup (150 Grams) Hazelnuts

4 Ounces (120 Grams) Orange Flavoured Dark Chocolate* (Coarsely Chopped)

1 Cup (210 Grams) Tightly Packed Light Brown sugar

1 3/4 Cups (230 Grams) All-purpose Flour

1/3 Cup (30 Grams) Unsweetened Cocoa Powder

1 Tbsp (4 grams) Instant Espresso Powder

1Tsp (5 grams) Baking Soda

1/4 Tsp Salt

3 Large Eggs

1 1/2 Tsp Vanilla Essence

* - If you cannot find flavored chocolate use regular dark chocolate (60 - 70%) and add 2 Tbsp Fresh Orange Zest. Pulse with the sugar and chocolate.

1. Preheat oven to 350 degrees F (177 degrees C). To toast the hazelnuts, spread on a baking sheet and bake for about 15 minutes or until lightly browned and the skins begin to blister and peel. Remove from oven and place the nuts in a clean dish towel. Roll up the towel and let the nuts 'steam' for 5 minutes and then briskly rub the towel (with nuts inside) to remove the skins from the nuts. Cool and then chop coarsely.

2. Reduce the oven temperature to 300 degree F (150 degrees C). Line a large baking sheet with parchment paper.

3. In a food processor, fitted with a metal blade, place the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine.

4. In a large bowl, sift or whisk together the flour, cocoa powder, espresso powder, baking soda and salt.

5. In the bowl of your electric mixer, or with a hand mixer, beat the eggs and vanilla extract until combined (about 30 seconds). Add the chocolate/sugar mixture and the flour mixture and beat until a stiff dough forms (I didn't get a stiff dough and my mixture was very sticky), adding the hazelnuts about half way through mixing.

6. With floured hands (Use a lot of flour on your hands to avoid it sticking to your hands) divide the dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide. Transfer the logs to the prepared baking sheet (I directly rolled mine on the baking sheet to avoid any mess while transferring), spacing about 3 inches (7.5 cm) apart. Bake until almost firm to the touch, about 35 - 40 minutes (logs will spread during baking). Remove from the oven, place on wire rack, and let cool for 10 minutes.

7. Using a long spatula transfer the logs to a cutting board. Using a serrated knife cut the dough into slices 3/4 inch (2 cm) thick on the diagonal. Arrange the slices cut-side down on a wire rack for the oven. Bake 15 - 20 minutes until crisp and dry. (If you want a softer biscotti, reduce the baking time). Remove from oven and let cool before drizzling with chocolate.

To make the White and Milk Chocolate Drizzles, Melt the chocolates separately in the microwave in 15 second intervals or on a double boiler. Place in a piping bag and decorate the completely cooled biscotti.

Happy Eating!!