Name: Spiced hazelnut and orange biscotti
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 1
Ingredients: 161.25 gm caster sugar; 2 eggs; 150.00 gm self-raising flour; 250.00 ml plain flour, plus extra for dusting; 33.00 gm hazelnut meal; 120g packet skinless hazelnuts; 2 tsp finely grated orange rind; 42.00 gm orange juice; 5.00 gm mixed spice

Spiced hazelnut and orange biscotti

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Prep Time:
45 minutes

Cook Time:
60 minutes

Total Time:
105 minutes

Create decadent spiced hazelnut and orange biscotti, a beloved Italian delight.

Ingredients:

161.25 gm caster sugar
150.00 gm self-raising flour
250.00 ml plain flour, plus extra for dusting
33.00 gm hazelnut meal
120g packet skinless hazelnuts
2 tsp finely grated orange rind
42.00 gm orange juice
5.00 gm mixed spice

Instructions:

Preheat your oven to 180C (160C fan-forced) and line a large baking tray with baking paper.
With an electric mixer, whisk sugar and eggs until they become thick and creamy, about 5 to 8 minutes. Add flours, hazelnut meal, hazelnuts, orange rind and juice, and mixed spice into the mixture. Stir well to combine all ingredients fully.
Place the dough on a lightly floured surface and gently knead it into an 8cm x 30cm log shape. Transfer the log to a prepared tray and bake for 40 to 45 minutes until firm. Let it cool for 20 minutes before slicing.
Preheat your oven to 150C/130C fan-forced and line 2 large baking trays with baking paper.
Slice the log into 1cm-thick pieces with a serrated knife. Arrange the biscotti in a single layer on prepared trays. Bake for 15 minutes, turning halfway, until firm but not golden. Let the biscotti cool completely on the trays before serving.

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