baked biscotti
Print Recipe

Hazelnut biscotti with fennel seeds, chocolate and orange

crunchy roasted hazelnut biscotti with orange zest, bitter dark chocolate and fennel seeds
Prep Time10 mins
Cook Time45 mins
Course: Dessert
Cuisine: Italian
Keyword: biscotti
Servings: 6

Equipment

Ingredients

  • 1 tsp fennel seeds
  • 150 grams plain flour
  • 1 tsp baking powder
  • 25 grams ground roasted hazelnuts grind in a food processor or use ground almonds
  • 60 grams whole roasted hazelnuts if too large slice in half
  • 75 grams caster sugar
  • 2 medium eggs, lightly beaten together (not large eggs - if you only have large eggs add more flour or use only one egg and 110 grams flour)
  • zest from half a large orange
  • 60 grams chopped dark chocolate or chocolate chunks

Instructions

  • Preheat the oven to 180c. 350f
  • Grind the fennel seeds with a pastel and mortar
  • once ground add to a bowl with the flour, sugar, baking powder, ground hazelnuts a pinch of salt and mix
  • add the orange zest, chocolate chunks and whole roasted hazelnuts and then mix in the beaten egg.
  • use your hands to bring it into a soft dough, then on a floured surface shape into a long log and place on tray
  • Bake for 30 minutes, then remove from oven and turn the temperature down to 150c
  • slice the log of dough at an angle using a sharp knife (i find a bread knife works well) and then place them flat on the baking tray and return to the oven for 10 to 15 minutes until golden
  • let cool and serve with vin santo or coffee
  • They will keep in an air tight container for 3 weeks.