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.

biscotti with coffee

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

biscotti ingredients


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.

biscotti pre bake

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.

biscotti sliced

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!

biscotti Fiona hold 1



Fiona Lyne

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