Chocolate & hazelnut biscotti


Preparation and cooking times

Makes 20-24

Preparation 20 minutes

Cooking 45 minutes



  • 2 medium eggs
  • 100g caster sugar
  • 250g plain flour , plus extra for dusting
  • ½ tsp bicarbonate of soda
  • zest 1 orange
  • 25g toasted hazelnuts , roughly chopped
  • 25g chocolate chips


  1. Heat oven to 180C/160C fan/gas 4 and line a large baking sheet with baking paper. Whisk together the eggs and sugar until light and fluffy. Sift the flour and bicarbonate of soda into a bowl, and then add the orange zest, hazelnuts and chocolate chips. Fold into the egg mix to make soft dough. Tip onto a lightly floured surface, shape into a 25cm sausage shape with lightly floured hands, then transfer to baking sheet. Flatten to a 3cm thickness, and then bake for 30 minutes until lightly browned on top.
  2. Remove and slide onto a chopping board, then reduce the oven to 160C/140C fan/gas 3. Cut the log into 1cm thick slices and return to the baking sheet, cut-sides up. Bake for 10-15 minutes until crisp, and then cool on a wire rack. Will keep in a tin for 3 weeks.

Nutrition Per serving

84 kcalories, protein 2g, carbohydrate 16g, fat 2 g, saturated fat 0g, fibre 0g, sugar 6g, salt 0.09 g

Recipe from Good Food magazine, February 2010.
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