Orange and hazelnut biscotti

Orange and hazelnut biscotti on a plate

I always assumed that biscotti would be a difficult bake. I’m not sure why exactly but they look like the type of biscuits you buy in a box at the Italian supermarket that you save for best when your mother in law pops round for a coffee.

When looking for recipe inspiration for my biscotti I read a comment on BBC food that said:

“life is too bloody short to make one’s own biscotti”

Well, we will see about that!

I thought I’d start off simple in terms of flavours and work my way up to interesting flavour combinations (like cherry, chocolate, and pistachio) once I’d mastered the technique.

Orange and hazelnut biscotti

INGREDIENTS Orange and hazelnut biscotti 

350g plain flour

250g caster sugar

3 medium eggs, beaten

1/2 tsp baking powder

200g chopped hazelnuts

1 large orange, finely grated zest only

two logs of twice baked biscotti

METHOD

  1. Preheat oven to 170C/Gas 3 and line a large baking sheet or tray with parchment.
  2. Mix the flour, baking powder and sugar in a bowl.
  3. In a separate bowl beat your eggs and then add these slowly to the dry mixture to make a dough.
  4. Mix in the hazelnuts and orange zest.
  5. On a lightly floured surface, knead the mixture gently working in a little extra flour if your dough is too sticky.
  6. Divide in two and roll into two log shapes.
  7. Place on the lined baking tray and bake for 25 minutes.
  8. Remove from the oven, leave to cool slightly, then cut each log 2 cm slices.
  9. Lay the slices back on the baking tray and return to the oven for 5 minutes, turn them over and bake for a further 5 minutes until golden brown.

Orange and hazelnut biscotti on a plate

Turns out it really isn’t that difficult at all to bake one’s own biscotti…enjoy!

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Step-by-step recipe for perfect every time, twice baked orange and hazelnut biscotti.

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