Recipe: Hazelnut Mocha Biscotti

Week two of the Bake Off was Biscuit Week, and now that I'm over the shock that Marie went from star baker to see you later (I did not see that coming!), I had the difficult decision of what challenge I should go for for this week's Bake Along! The biscuit box was out straight away, I did not have the time or patience this weekend for something that would use up all my creative brain power so it was between biscotti and arlettes.

I totally would have cheated with arlettes and bought puff pastry (life is too short people!) so biscotti it was and being the frugal person I am, I used it as a chance to use up some stuff in the cupboards and thus hazelnut, chocolate chip and espresso biscotti was created aka hazelnut mocha biscotti.


I've adapted the Paul Hollywood biscotti recipe here to create these, if the dough becomes sticky then add a little more flour until it isn't sticky any more, the liquid of the coffee means that more flour will be needed.

I was actually super surprised with how well these turned out! When they were in the oven, I was worried they weren't rising enough and wondered whether I had rolled the dough to flat, but they actually looked like biscotti in the end, and tasted like it too so I guess I got it right!

Makes approx 20 biscotti

Ingredients
280g plain flour
200g sugar
3 eggs, beaten
1/2 tsp baking powder
100g chocolate chips
50g hazelnuts, lightly crushed
1 shot espresso

Method
1. Heat oven to 140c (fan assisted ovens) and line a large baking tray with baking paper

2. Mix the flour, sugar and baking powder together in a large bowl. Then add the eggs a little at a time, mixing after each addition. Continue until you have a firm dough.

3. Add 50g chocolate chips, the hazelnuts and 2 tbsp espresso to the mix and stir in. The dough should still be fairly firm so add a little more flour if needed.

4. Turn the mixture onto a lightly floured surface, kneading gently then split the dough in half. Roll each half into a log around 4cm in diameter then place both logs on the baking tray. Bake for 30-35 minutes

5. Take out the oven and leave to cool for 10 minutes then slice, at a slight angle strips of biscotti. Place them cut side up on the baking tray and bake for another 30 minutes, turning them over halfway through the bake time. Once baked leave to cool before decorating.

6. To decorate melt 50g chocolate chips and the rest of the espresso shot together. Transfer to a piping bag and quickly pipe lines/zigzags over the biscotti when they are stood up.

These are delicious dipped into coffee!

Sophie x