Chocolate Orange and Hazelnut Biscotti

Biscotti with Espresso

Biscotti with Espresso

Biscotti are twice-baked biscuits originating from Italy. I like to think of them as the Italian version of rusks. These are a great treat to serve after dinner with a single espresso or even a glass of port. I love making biscotti and rarely make the same recipe twice. I normally make the base dough and then take whatever I  have left over in my dry cupboard and chuck it in…some times its a half a packet of dried cranberries, a few cubes of white chocolate and a handfull of pistachio nuts…other times it just a simple almond biscotti.

I had a half a jar of Honest Chocolate Spread leftover in my cupboard which in fact was the perfect substitute for chopped chocolate. Not only is it raw organic chocolate which adds to the flavour but its easy to scoop out and stir into the soft dough, creating that beautiful marbled effect. That, together with some roasted chopped hazelnuts and some orange zest, I created these wonderful crisp Italian delights.

So why not give this recipe a go or be a little adventurous by adding your own combinations and flavours. I would love to know what recipes you come up with!

See below for my Chocolate Orange and Hazelnut Biscotti recipe.


2 eggs
125g castor sugar
250g flour
Pinch of salt
7ml baking powder
Zest of 1/2 orange
100g roasted hazelnuts, chopped (see below how to roast and remove skins from nuts)
2 tbsp (30ml) Honest chocolate spread, crumbled as it can be quite thick

Place eggs and sugar into a large bowl and beat using an electric beater until mixture is light, fluffy and pale cream in colour.
Sift together the flour, salt and baking powder and fold into the egg mixture.
Stir in orange zest, hazelnuts and chocolate spread.
Form dough 2 long sausages and place onto a greased baking tray. Bake in oven at 180°C for 20 minutes or until risen and lightly golden brown.
Remove from oven, slice diagonally and place spaciously onto baking tray.
Return to oven and bake at 150°C for another 20-30 minutes or until golden and crisp.
Serve with espresso or a glass of port.

To remove hazelnuts skins:
Preheat oven to 200°C and place nuts onto a baking tray and roast in oven for about 15 minutes.
Remove from oven and tip nuts out onto a clean tea towel and rub vigorously until skins peel off.

Removing hazelnut skins

Chocolate spread

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