baked biscotti
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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



  • 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.