Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Toasted Hazelnut Biscotti

Cooking time: 
Under an hour
Preparation time: 
15-30 minutes
  • 425g plain white flour
  • 125g Billington’s Golden caster sugar
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 150g hazelnuts
  • 3 eggs, large
  • 50g Stork packet, melted
  • 2 tbps Just Milk, skimmed
  • 100g Milk Chocolate 

Scales, Oven thermometer, baking tray, baking paper, serrated bread knife, chopping board, pan, sharp knife, large mixing bowl, measuring spoons, silicone spatula, sieve, cooling rack.

  • Oven Temp: 160c (fan)/180c/Gas Mark 4.
  • Prepare a baking tray by lining with non-stick baking paper or greasing well.
  • Toast the hazelnuts in a dry pan over a gentle heat, tossing regularly until lightly golden.
  • Allow to cool before chopping roughly, set to one side.
  • Using the Kenwood K-Mix thoroughly combine all the dry ingredients.
  • Add the eggs, milk and melted Stork and mix well to form a soft but non sticky dough.
  • Split the dough in half and shape each into a long round log shape approx. 25cm long x 5 cm wide.
  • Place both logs well spaced apart on the baking tray, they will flatten and spread whilst baking.
  • Bake in the oven for 25 minutes until the tops are golden brown and cracked.
  • Allow to rest and cool slightly for 15 minutes.
  • Once rested take each log in turn and using a serrated knife cut at a 45 degree angle into long thin biscuits.
  • Place the biscuits back onto the baking tray and return to the oven to bake for 8 minutes.  Turn each biscuit over and bake for a further 8 minutes.
  • Allow to cool completely on a wire rack.
  • Melt the milk chocolate and dip one end of each biscotti in to coat, allow the excess to drain away before placing on a sheet of baking paper and allow the chocolate to set.
  • Serve