Hazelnut Biscotti with Frangelico

    1 hour 20 minutes

    These biscotti are a little decadent - with chocolate chips and hazelnut liqueur - so they make a nice gift or treat for a special morning tea. Briefly run the choc bits through the food processor to reduce their size a little.

    12 people made this

    Serves: 18 

    • 1 cup skinned, toasted hazelnuts
    • 1 cup white sugar
    • 125g unsalted butter
    • 1/4 cup hazelnut liqueur
    • 3 eggs
    • 3 cups plain flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 cup dark chocolate chips

    Preparation:25min  ›  Cook:55min  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C.
    2. Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. Stir in the flour, baking powder and salt. Add the chocolate chips and cinnamon.
    3. Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 5cm wide. Place the loaf on a baking paper - lined or lightly greased baking tray and bake in the middle of the oven for 25 min. or until firm. The loaf will have a cakelike texture. Remove from the oven and cool.
    4. Cut the loaf diagonally into 1cm (approx) width slices and lay those out flat on a baking tray. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container.


    Frangelico is a hazelnut liqueur. Use brandy in place of it, if you like.

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