Hazelnut and Orange Biscotti
Ingredients
- 2 cups whole wheat flour
- 1 1/3 cups ground hazelnuts (or almond meal)
- 1 tsp baking powder
- Pinch of salt
- 1/2 cup runny honey
- 3 large eggs
- 2 Tbsp orange juice
- 2 Tbsp orange zest
- 1 tsp vanilla extract
- 3/4 cup chopped hazelnuts (or almonds)
Preparation
Preheat the oven to 160C and line a baking tray with parchment paper.
Whisk together the flour, ground hazelnuts, baking powder and salt in a bowl.
In the bowl of a stand mixer, beat together the honey and eggs for 2 minutes until creamy. Add the vanilla, orange juice, orange zest and beat for another minute.
Add the wet ingredients to the dry ingredients and combine well to form a sticky dough. Fold in the hazelnuts.
Scrape out half the dough onto the baking sheet and form into a log. Moisten your hands to avoid the dough sticking. Repeat with the other half.
Place in the oven and bake 40 to 45 minutes, until golden. Remove from the oven and allow to cool before slicing into biscotti.
Place the sliced biscotti back onto the tray spread apart and bake for another 20 minutes, flipping halfway.
Allow to cool completely before storing in an airtight container.
Tips
Don't overcook on the second bake – while biscotti are supposed to be dry, they must still have a tenderness to their crumb.
Don't overcomplicate the flavour. Really, the best ones are simply made.
Biscotti dough is often sticky and a little hard to work with. Work with slightly damp hands to quickly mould the dough into its log shape.
