I never used to like biscotti as the shop brought ones are either too soft or they are so hard that it would a tooth. So I decided to make my own, orange and hazelnut is a perfect pairing of flavours as they both compliment each other. The great thing about biscotti is that it can be pack full of fruits, nuts, chocolate and zest all of which will provide a lot of flavour. These biscotti taste even better when dripped in a cup of tea or coffee.
Orange and Hazelnut Biscotti:
250g Plain Flour
250g Caster Sugar
200g Blanched and Peeled Hazelnuts
Zest of an Orange
½ tsp Baking Powder
100g Icing Sugar
1.Pre heat the oven to 170C/Gas Mark 3. Put the flour, caster sugar and baking powder into a large mixing bowl.
2. Using a stand mixer start mixing the ingredients. Slowly add the eggs one at a time and keep mixing until a firm dough forms.
3. Next chop up the hazelnuts into small pieces. Then add the chopped hazelnuts and the orange zest, mix until dully combined.
4. Dust the work surface with flour. Tip the dough onto the floured surface and knead the dough 2-5 times. This will help to distribute the orange zest and hazelnuts and also to make the dough smoother.
5. Divide the dough in half. Then roll the dough into a log shape that is 23cm in length.
6. Move both of the dough logs on to a lined baking tray. Make sure there is room between the dough logs, as they will expand in the oven.
7. Bake in the oven for 25 minutes until golden and firm when pressed. At this point the dough logs will have spread and slightly flatten. Leave the dough logs to cool for 5 minutes.
8. Place the log on a chopping board and cut the dough into slices at a diagonal angel 1.5-2cm in thickness. Do this again for the other dough log.
9. Then place the slices their sides on to the baking tray and then bake again for 5-7 minutes until the biscotti starts to turn golden.
10. Remove from the oven and flip the biscotti so the other sides cook evenly. Bake again for another 5-7 minutes until the biscotti starts to turn golden.
11. Remove from the oven and allow the biscotti to cool for 20 minutes. While the biscotti are cooling, start making the icing.
12. In a bowl place the icing sugar and add a tablespoon of water until you create a thick smooth icing.
13. When the biscotto has cooled, place the icing in a piping bag and then drizzle over the cooled biscotti.