Name: Chocolate & hazelnut biscotti
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Makes 20-24
Cuisine: Italian
Ingredients: 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

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Chocolate & hazelnut biscotti

Chocolate & hazelnut biscotti

Mary Cadogan

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Makes 20-24

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 4.1 out of 5.25 ratingsRate

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These crunchy biscuits are great with coffee, or served with chilled sweet wine for dipping

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Chocolate macarons

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal84
fat2g
saturates0g
carbs16g
sugars6g
fibre0g
protein2g
salt0.09g

low

Method

step 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, then add the orange zest, hazelnuts and chocolate chips. Fold into the egg mix to make a 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, then bake for 30 mins until lightly browned on top.
step 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 mins until crisp, then cool on a wire rack. Will keep in a tin for 3 weeks.

Recipe from Good Food magazine, February 2010

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A star rating of 4.1 out of 5.25 ratings

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