Hazelnut and chocolate orange biscotti recipe
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 and 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 111.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 11g
of the Reference intake
Carbohydrate 17.5gProtein 2.1gFibre 1.0g
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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