Hazelnut Cacao Nib Biscuits

Tuesday, May 12, 2015

This is the new chocolate chip biscuit. Healthier and seriously good. I've been experimenting for the longest time for an everyday biscuit, having never been totally satisfied with the end product until now. And I have cacao nibs to thank for this revelation as it provides that hint of chocolate without being over the top and that crunch which has delighted me in the past shines through in this biscuit. It holds together really well and is less crummy than other biscuits, important detail when sharing with kids. It's baked until the crust borders crisp whilst leaving the centre agreeably moist. I've made these with almond meal in the past and they are equally delicious. If you have a thing for hazelnuts and chocolate like I do than this will be like manna from heaven. Next time I think I will make them smaller, skip the nibs and sandwich two biscuits with abit of melted chocolate a la baci de dama.

These cooler months have whipped me into a baking frenzy, there is nothing more satisfying than the sweet aroma of biscuits and cake wafting through the house. I've been more interested in eating than reaching for the camera. My pencil notes of baking recipes have started to pile up that I'm looking forward to sharing these in the coming months. Soups continuously rotate through the everyday meals, the kids are slurping up bowlfuls of puy lentils, pumpkin, cauliflower, chickpeas, zucchini and peas etc. We rarely have left-overs, the cold seems to give rise to heartier appetites.

Hazelnut Cacao Nib Biscuits
Inspired by Sara Forte's Almond meal cookies with coconut and cacao nibs from her book Sprouted Kitchen.

2 cups hazelnut meal
1/2 cup arrowroot powder
1/4 cup desiccated coconut (unsweetened)
1/2 tsp salt
2 tbsp cacao nibs
1/3 cup coconut oil
1/4 cup maple syrup
1 tsp vanilla extract

Preheat the oven to 200 degrees celsius/390 fahrenheit.

Whisk the hazelnut meal, arrowroot, coconut, cacao nibs and salt in a mixing bowl, set aside. In another bowl whisk the maple syrup, coconut oil and vanilla together before adding to the dry ingredients. Mix to a soft moist dough consistency before rolling biscuits into the shape of golf balls. Place on a parchment lined baking tray and bake for 12-14 minutes until lightly golden.