Chocolate Chip Hazelnut Biscotti

    1 hour 35 min

    This is a chocolate take on the classic Italian, twice-baked dunking biscuits. They are flavoured with hazelnut liqueur and dotted with chocolate chips and chopped hazelnuts.

    12 people made this

    Makes: 36 biscotti

    • 135g skinned, toasted hazelnuts
    • 200g caster sugar
    • 115g unsalted butter
    • 4 tablespoons hazelnut liqueur
    • 3 eggs
    • 375g plain flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 85g plain chocolate chips

    Prep:20min  ›  Cook:45min  ›  Extra time:30min cooling  ›  Ready in:1hr35min 

    1. Preheat oven to 180 C / Gas 4.
    2. Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. Stir in the flour, baking powder and salt.
    3. Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 5cm wide. Place the loaf on a parchment-lined or lightly oiled baking tray. Bake in the middle of the oven for 25 minutes or until firm. The loaf will have a cake-like texture. Remove from the oven and cool.
    4. Cut the loaf diagonally into 5mm to 1.25cm slices and lay out on a baking tray. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container.

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