Christmas biscotti

A batch of these chocolate-dipped festive biscotti would go down a treat as a homemade pressie
Christmas biscotti

The team at Cornish Sea Salt share their recipe for Christmas biscotti

cornishseasalt.co.uk

Makes    8 biscotti
Oven temp    160°C / gas 3
  • Free‑range eggs 2
  • Caster sugar 100g
  • Plain flour 250g
  • Bicarbonate of soda ½ tsp
  • Orange 1, zest
  • Blanched hazelnuts 50g, chopped
  • Dark chocolate chips 50g
  • Cornish Sea Salt Flakes a pinch

To decorate:

  • Dark chocolate melted
  • Blanched hazelnuts chopped
  • Cornish Sea Salt Flakes
  1. Preheat the oven to 160°C / gas 3. Line a large baking tray with baking parchment.
  2. Using an electric whisk, mix the eggs and sugar until light and fluffy. In another bowl, combine the flour, bicarbonate of soda, orange zest, hazelnuts, chocolate chips and salt flakes.
  3. Gently tip the dry ingredients into the egg mix and fold into a dough. Place the dough on a floured surface and shape into a long sausage approximately 3cm thick.
  4. Put the dough on the lined baking tray and bake in the oven for 30 minutes, then remove and slice. Put the slices on the tray flat-side up and return to the oven for a further 15 minutes.
  5. To decorate the Christmas biscotti: once cooled, dip the biscotti into the melted chocolate and sprinkle with chopped hazelnuts and sea salt flakes.

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FOOD Magazine issue 187

You will need

  • Free‑range eggs 2
  • Caster sugar 100g
  • Plain flour 250g
  • Bicarbonate of soda ½ tsp
  • Orange 1, zest
  • Blanched hazelnuts 50g, chopped
  • Dark chocolate chips 50g
  • Cornish Sea Salt Flakes a pinch

To decorate:

  • Dark chocolate melted
  • Blanched hazelnuts chopped
  • Cornish Sea Salt Flakes

Method

  1. Preheat the oven to 160°C / gas 3. Line a large baking tray with baking parchment.
  2. Using an electric whisk, mix the eggs and sugar until light and fluffy. In another bowl, combine the flour, bicarbonate of soda, orange zest, hazelnuts, chocolate chips and salt flakes.
  3. Gently tip the dry ingredients into the egg mix and fold into a dough. Place the dough on a floured surface and shape into a long sausage approximately 3cm thick.
  4. Put the dough on the lined baking tray and bake in the oven for 30 minutes, then remove and slice. Put the slices on the tray flat-side up and return to the oven for a further 15 minutes.
  5. To decorate the Christmas biscotti: once cooled, dip the biscotti into the melted chocolate and sprinkle with chopped hazelnuts and sea salt flakes.
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Churchill Recreate

‘Pearlescent sea salt flakes add pops of flavour to these festive biscotti’

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South West 660

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SW660

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  • Free‑range eggs 2
  • Caster sugar 100g
  • Plain flour 250g
  • Bicarbonate of soda ½ tsp
  • Orange 1, zest
  • Blanched hazelnuts 50g, chopped
  • Dark chocolate chips 50g
  • Cornish Sea Salt Flakes a pinch

To decorate:

  • Dark chocolate melted
  • Blanched hazelnuts chopped
  • Cornish Sea Salt Flakes
  1. Preheat the oven to 160°C / gas 3. Line a large baking tray with baking parchment.
  2. Using an electric whisk, mix the eggs and sugar until light and fluffy. In another bowl, combine the flour, bicarbonate of soda, orange zest, hazelnuts, chocolate chips and salt flakes.
  3. Gently tip the dry ingredients into the egg mix and fold into a dough. Place the dough on a floured surface and shape into a long sausage approximately 3cm thick.
  4. Put the dough on the lined baking tray and bake in the oven for 30 minutes, then remove and slice. Put the slices on the tray flat-side up and return to the oven for a further 15 minutes.
  5. To decorate the Christmas biscotti: once cooled, dip the biscotti into the melted chocolate and sprinkle with chopped hazelnuts and sea salt flakes.

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