Quick & Easy

Hazelnut biscotti

These crunchy Italian biscuits are irresistible with a cup of strong espresso.
Hazelnut biscotti
50 Item



1.Preheat oven to 180°C (160°C fan-forced). Grease oven tray.
2.Sift flours and sugar into large bowl. Stir in egg, nuts and extract until mixture becomes a firm dough.
3.Knead dough on floured surface until mixture just comes together; shape mixture into 25cm log, place on tray.
4.Bake log about 35 minutes or until firm. Cool on tray.
5.Reduce oven temperature to 150°C (130°C fan-forced).
6.Using a serrated knife, cut log diagonally into 5mm slices. Place slices, in single layer, on ungreased oven trays. Bake about 10 minutes or until dry and crisp, turning over halfway through cooking; transfer to wire racks to cool.

Biscotti can be stored in an airtight container for up to 4 weeks.


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