Hazelnut and orange biscotti
These crunchy Italian biscotti are packed with toasted hazelnuts and the fragrant aroma of fresh orange zest. Twice-baked for that classic crisp texture, they keep exceptionally well when stored in an airtight container. Enjoy them dunked into a hot cup of coffee or tea.
Ingredients
- Egg3 pieces
Instructions
5 steps- 1
Preheat the oven to 170C (150C fan) and line a large baking tray with baking parchment.
- 2
Mix together the flour, baking powder, and sugar in a bowl. Slowly add the beaten eggs to form a dough, then fold in the hazelnuts and orange zest.
- 3
On a lightly floured surface, gently knead the dough and divide it into two. Roll each into a log approximately 25cm long, transfer to the baking tray, and bake for 25 minutes.
- 4
Remove from the oven, let cool slightly, then cut each log into diagonal slices about 1.5 - 2cm thick. Lay the slices cut - side up on the baking tray.
- 5
Return the tray to the oven and bake for another 5 - 7 minutes, then flip the slices and bake for a final 5 - 7 minutes until golden brown. Cool completely on a wire rack.
Nutrition
1 serving ≈ 38 g
Nutrition values are estimates. - means data is unavailable.
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