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Hazelnut and chocolate orange biscotti recipe

21 ratings

These crunchy, tasty biscotti will keep for up to four weeks if stored in an airtight container, so you can make them a month in advance of giving, all wrapped up in some nice paper and string. See method

Serves 30
10 mins to prepare and 50 mins to cook, 10 mins to cool
111 calories / serving

Ingredients

125g (4oz) whole hazelnuts
250g (8oz) plain flour
5g (1 tsp) bicarbonate of soda
1 tsp cream of tartar
225g (7½oz) demerara sugar
75g dried raisin, sultana and berry mix
50g (2oz) dark chocolate, chopped
2 large eggs, beaten
1 orange, zested
icing sugar, for dusting
pinch of salt

Each serving contains

Energy
470kj
111kcal 6%
Fat
4g 6%
Saturates
1g 4%
Sugars
11g 12%
Salt
0.2g 3%

of the reference intake
Carbohydrate 17.5g Protein 2.1g Fibre 1g

Method

Preheat the oven to gas mark 4, 180ºC, fan 160ºC.
Put the hazelnuts on a baking tray and toast on the top shelf of the oven for 5-10 minutes. Leave to cool completely before rubbing between your hands to remove the skin and roughly chop.
Mix all of the remaining ingredients in a large bowl until it starts to form a dough.
Tip onto a well floured work surface and continue working the dough to bring it together. Divide into 3 and roll each piece into a sausage shape about 20 x 5cm (8 x 2in). Lay the rolls spaced apart, on a baking sheet lined with nonstick baking paper and bake for 25 minutes.
Leave to cool for 2-3 minutes and then cut each roll on the diagonal into about 10 thin biscuits. You should have approximately 30 in total.
Put back on the lined baking sheets; turn down the oven to gas mark 1, 140ºC, fan 120ºC and bake for a further 15 minutes. Turn the oven off and allow the biscotti to sit in the oven with the door slightly open for a further 30 minutes. Cool completely on a wire rack before serving.

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