Hazelnut biscotti with fennel seeds, chocolate and orange

crunchy roasted hazelnut biscotti with orange zest, bitter dark chocolate and fennel seeds

Prep Time 10

Cook Time 45

Course Dessert

Cuisine Italian

Servings 6

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

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.

Keyword biscotti