Shopping list (+/- 20 biscotti)
250 g plain flour, plus extra for dusting
½ teaspoon baking powder
250g caster sugar
3 medium free range organic eggs, beaten
200g chopped hazelnuts
1 large orange, finely grated zest only
No children's biscuits today, we're baking the hazelnut-orange biscotti from British baker Paul Hollywood. A simple but very tasty biscuit to go with your coffee. Italian of course, the name says it all. Make the logs narrow, because they will run out. Our biscotti turned out really long, but no problem, they are delicious!
How to make Hazelnut-Orange Biscotti
Preparations
Gather the ingredients.
Chop the hazelnuts roughly.
Scrub the peel using hot water.
Grate the orange.
How to make the dough
Preheat the oven to 170°C/150°C Fan and line a large baking tray with baking parchment
Place flour, baking powder and sugar in the mixer.
Add the beaten eggs to the mixing bowl.
Mix it all together, until combined.
Add the hazelnuts.
Add the orange zest.
Beat briefly, until combined.
Shape the dough into two logs.
Place the dough on the baking tray.
Bake it for 25 minutes.
Until the logs are light brown.
Allow the logs to cool slightly.
Cut into slices of 1.5 - 2cm width.
Place back in the oven.
Bake another 5 - 7 minutes, on each side.
Let the biscotti cool completely on a wire rack
Keep the biscuits fresh in a tin.
Gustare!