Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Toasted Hazelnut Biscotti

Cooking time: 
Under an hour
Preparation time: 
15-30 minutes
  • 425g plain white flour
  • 125g Billington’s Golden caster sugar
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 150g hazelnuts
  • 3 eggs, large
  • 50g Stork packet, melted
  • 2 tbps Just Milk, skimmed
  • 100g Milk Chocolate
  • Scales
  • Oven thermometer
  • baking tray
  • baking paper
  • serrated bread knife
  • hopping board
  • pan
  • sharp knife
  • large mixing bowl
  • measuring spoons
  • silicone spatula
  • sieve
  • cooling rack
  1. Oven Temp: 160c (fan)/180c/Gas Mark 4.
  2. Prepare a baking tray by lining with non-stick baking paper or greasing well.
  3. Toast the hazelnuts in a dry pan over a gentle heat, tossing regularly until lightly golden.
  4. Allow to cool before chopping roughly, set to one side.
  5. Using the Kenwood K-Mix thoroughly combine all the dry ingredients.
  6. Add the eggs, milk and melted Stork and mix well to form a soft but non sticky dough.
  7. Split the dough in half and shape each into a long round log shape approx. 25cm long x 5 cm wide.
  8. Place both logs well spaced apart on the baking tray, they will flatten and spread whilst baking.
  9. Bake in the oven for 25 minutes until the tops are golden brown and cracked.
  10. Allow to rest and cool slightly for 15 minutes.
  11. Once rested take each log in turn and using a serrated knife cut at a 45 degree angle into long thin biscuits.
  12. Place the biscuits back onto the baking tray and return to the oven to bake for 8 minutes. Turn each biscuit over and bake for a further 8 minutes.
  13. Allow to cool completely on a wire rack.
  14. Melt the milk chocolate and dip one end of each biscotti in to coat, allow the excess to drain away before placing on a sheet of baking paper and allow the chocolate to set.
  15. Serve

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