A wonderful home-baked gift that will impress your friends and family. These hazelnut and white chocolate biscotti will be too hard for anyone to resist, including you! This is very loyal to the traditional Italian recipe of Biscotti. Yet the addition of Food Thoughts White Chocolate Chips results in a decadent yet light chocolate flavour baking treat. Recipe and imagery created for us by Lucy Hosier.
For a decadent vegan alternative of these hazelnut and white chocolate biscotti, simply replace the dairy ingredients with a dairy-free version and use Food Thoughts Oat Mylk Chocolate Chips instead of White Chocolate Chips. Dip one (or two) into your morning cup of coffee and you are good to go! The world is your oyster .
You can create a range of biscotti, depending on your nut preference, of flavour moods. For a chocolatey biscotti, replace 50g of flour with 50g Food Thoughts Organic Cocoa Power and add 100g of either Food Thoughts Luxury Dark Chocolate Chips, White Chocolate Chips, or Oat Mylk Chocolate Chips with the roughly chopped nuts.
Note: If you have a nut intolerance, replace the hazelnuts with Food Thoughts Roasted Cacao Nibs (because they are already roasted, you can skip the 1st step of the recipe). And if you want a hit on dark chocolate, use Food Thoughts Chocolate Coated Cacao Nibs which will add a crunch but also a lovely chocolate taste to the biscotti.
You will need
- 160g blanched hazelnuts
- 80g chilled butter (or dairy free alternative)
- 140g caster sugar
- 1 teaspoon vanilla extract
- 60ml milk (or dairy free alternative)
- 220g plain flour
- 1/2 teaspoon baking powder
- 80g Food Thoughts White Chocolate Chips
Begin by preheating the oven to 180C. Scatter the hazelnuts onto a baking tray and place them into the oven to toast for 10 minutes.
Keep the oven on and allow the hazelnuts to cool for a few minutes before placing 60g of them into a blender. Blend until fine crumbs form. Roughly chop the remaining 100g.
Next in a large bowl add the butter and sugar and cream together with a hand or electric whisk. Add the vanilla extract and milk and whisk again until combined.
Add the ground hazelnuts, flour and baking powder and combine before folding through the chopped hazelnuts. The mixture should have come together to form a dough.
Line a baking tray with parchment paper and place the dough onto it. Use your hands to form it into a long log that is pretty much the length of the tray.
Bake in the oven for 20 minutes before leaving to cool. Then slice into biscotti and place back into the oven for 8 minutes. Turn them over and bake for a further 8 minutes.
Melt the white chocolate chips in 30 second increments stirring each time until the chips are completely melted. Pour the melted chocolate into a piping bag or simply use a spoon to drizzle white chocolate over all the biscotti. Top with any leftover chopped hazelnuts.