These are the double cooked biscuits that are so nice dunked into coffee. The recipe was originally in last month's Delicious magazine. Unless eaten, they keep very well!!! It is supposed to make 50 but I made only 33. I think I cut them too thick.
Preheat the oven to 190c ff
300g. raw sugar
rind from 1 orange, removed with a potato peeler.
4 eggs, plus 3 extra egg yolks
500g. plain flour
2 teaspoons of baking powder
200g. roasted Hazelnuts, skin removed.
Place sugar and orange rind into TMX bowl, zap until sugar is powdered and orange rind is fine.
Insert BUTTERFLY and add 3 eggs and the extra yolks, beat speed 4 for 10 mins.
While this is beating place the flour, baking powder and hazelnuts into a large bowl, and mix.
Pour the beaten mix into the flour etc. and stir with a large spoon until incorporated.
Form mix into 2 logs on a lined oven tray.(28cm. x 6cm.).
Beat remaining egg and brush over logs.
Bake for 20 mins, or until golden and firm.
Leave to cool for 5 mins.Then cut into 1 cm thick slices. on the diagonal.
Lay slices flat on 2 wire trays, bake for 5 mins, remove from oven, turn slices over, return to over for a further 5 mins.
Turn oven off and leave the oven door ajar. The biscuits should be dry and golden.
When completely cold, store in an air tight container.