Chocolate orange biscotti Large

Hazelnut and chocolate orange biscotti recipe

9 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


  • 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

  • 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


  1. Preheat the oven to gas mark 4, 180ºC, fan 160ºC.
  2. 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.
  3. Mix all of the remaining ingredients in a large bowl until it starts to form a dough.
  4. 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.
  5. 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.
  6. 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.

See more Edible gift recipes

You may also like

Be the first to comment

blog comments powered by Disqus