Saturday, August 8

Chocolate and Hazelnut Biscotti

Hello! I'm throwing it back today to a recipe I used to make all the time when I was younger.

Being half Italian, I ate all types of biscotti growing up, but this was the recipe my siblings and I all liked the most. They're really quick to make and easy to customise if you have any ideas for different flavours you would want to mix.

This time I made chocolate and hazelnut biscotti and also double chocolate orange, which will require the following to make:
For the basic dough:
35g/3oz light muscovado sugar
1 large egg
140g/5oz plain flour
1/2tsp baking powder
1tsp ground allspice

For the middle:
55g chopped chocolate
55g toasted hazelnuts

* swap 40g of flour for cocoa powder
for double choc biscotti
* for double chocolate orange,
add the zest of one orange

They're actually really easy to make-- and here's the instructions!

1. Preheat your oven to 180°/350°/Gas Mark 4 and line a large baking tray with grease proof paper.

2. Whisk the sugar and egg in a bowl until pale and thick.

3. Sift in the flour, baking powder, allspice, and cocoa powder if using, and fold into the mix.

4. Stir in your chocolate + nuts (and zest if using).

5. Wet your hands with water slightly and divide the dough into two. Shape into two logs on your baking tray and flatten the top slightly.

6. Bake for 20-25 minutes (23 on the dot was perfect for me!), until golden brown.

7. When cooked, allow to cool for 2-3 minutes and then slice on a sharp angle to form the individual biscotti biscuits.

8. Place back on the tray sliced-side down and cook for another 3-4 minutes.

9. Remove from the oven and let cool completely (or else they'll be a crumbly mess)

And that's it! I made nearly 30 biscuits yesterday and as it stands there is only one remaining, so I can guarantee they'll be a hit.

Until next time,

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