I love coffee, fact. The one thing that can make coffee better, is when it’s accompanied by a fabulously nutty biscotti….
I wouldn’t eat biscotti everyday, but as a weekend treat to go with my favourite latte they are perfect. Disclaimer: This recipe does contain sugar, but a far less amount than compared to other biscuit recipes! After a week of eating oats, avocado and eggs, I don’t feel in the slightest bit guilty having one of these, although I do savour every bite.
In this particular recipe I have used hazelnuts to give some lovely crunch, really because that’s what I had in the cupboard. Almonds are a particular favourite of mine in biscotti, so they would work well here too. Chocolate is also a great addition, especially as it tends to go all gooey once dipped in your coffee. This just adds to the treat factor.
Here are a couple of tips for your biscotti making. Firstly, make sure you whisk the eggs and sugar together well, a bit like when you cream together butter and sugar in a cake recipe. You are looking for a nice fluffy, pale consistency. Secondly, when bringing the dough together, have some extra flour to hand in case the mixture is a little too sticky. Only add a small amount at a time to bring together into a nice, soft dough.
A healthy lifestyle is ultimately about balance, and allowing yourself the small things that make you happy, this is my little bit of balance!
Chocolate & Nut Biscotti
- 2 Eggs
- 100g Caster Sugar
- 250g Plain Flour
- ½ tsp. Bicarbonate of Soda
- Zest of 1 Orange
- 30g Toasted nuts, roughly chopped (I have used Hazelnuts)
- 30g Chocolate Chips
Preheat oven to 160°C fan, and line a large baking sheet.
Whisk together the eggs and sugar, until light and fluffy.
Sift the flour and bicarbonate of soda into a large bowl, then add the orange zest, nuts and chocolate chips. Fold this dry mix into the egg mix to make a soft dough. If this is slightly sticky, add a touch more flour to help it come together. Tip onto a lightly floured surface, and shape into a 25cm sausage shape. Flatten slightly with your hands.
Transfer to the baking sheet, and bake for 30 minutes until lightly browned all over.
Remove from oven, and place onto a chopping board. Reduce oven temp to 140°C fan.
Slice the log into approx. 1cm thick slices, and place back onto baking sheet.
Return to oven and cook for a further 15 minutes until nice and crisp.
Cool on a wire rack, and serve with a well-deserved cup of coffee to dunk your biscotti in!