Hazelnut and White Chocolate Biscotti

This delicious hazelnut and white chocolate biscotti is the ideal partner for your favourite Ringtons coffee.

Ingredients

2 eggs (separate the whites form the yolks)
200g sugar
250g plain flour
20g runny honey
1 tsp vanilla essence
1/2tsp baking powder
150g chopped hazelnuts
100g white chocolate – chopped or ready made chips work well with this recipe

Method

1. Preheat the oven to the highest temperature

2. Whip the egg whites until they are firm (approx. 5 mins)

3. Gradually add the sugar and whip until you get a glossy and thick meringue

4. Thoroughly but gently fold the honey, vanilla essence and egg yolks into the mixture

5. Sift the flour with the baking powder and gently fold it into the mixture

6. Mix in the hazelnuts and white chocolate

7. Line a large baking tray with parchment paper and form two loaves of dough (using a spoon to form the shape) keeping them well separated to allow for spreading. Each loaf should be around 30cm long and 5cm wide

8. Reduce the oven temperature to gas mark 4/180°C and bake the biscotti for around 20 mins

9. Remove the loaves from the oven and allow to cool for 5 mins before cutting it at a slanted angle with a sharp knife. The biscotti should be about 2cm thick

10. Arrange the biscotti cut-down on the baking tray and return them to the oven for 5-10 mins until toasted

The biscotti can be kept for several days in an airtight container

Comments are closed here.