Chocolate Biscotti

Italian Biscotti are chunky, crisp and perfect for those who don’t like very sweet biscuits.

about 28 pieces

Easy 20 Minutes



For the recipe  Chocolate Biscotti

For the Biscuits:

50 g Lightly Salted Butter (2 oz) Softened, plus extra to grease
125 g Caster Sugar (4 ½ oz)
Lemon Zest from 1 Lemon
175 g Self-Raising Flour (6 oz)
2 Dr. Oetker Baking Powder Sachets x 2 (2 tsp)
50 g Polenta (2 oz)
50 g Chopped Hazelnuts or Hazelnuts (2 oz)
100 g Dr. Oetker Dark Chocolate Chips (4 oz)
2 Medium Eggs (beaten)




Chocolate Biscotti

Preheat the oven to 160°C/325°F/Gas Mark 3. Grease a large baking sheet.


Beat together the butter and sugar until soft. Add the remaining ingredients and mix to a soft dough.


Turn out onto a lightly floured surface and cut in half. Use your hands to shape each half into a log shape, about 25cm (10 inches) long. Space well apart on the baking sheet and flatten until each log is about 5cm (2 inches) wide.


Bake for 25 minutes until each biscuit has spread slightly and feels just firm. Transfer to a wire rack and leave for 30 minutes.


Use a serrated knife to cut the biscuits into 2cm (3/4 inch) wide pieces. Return to the baking sheet, spacing them slightly apart and bake for a further 15 minutes. Transfer to a wire rack to cool.

Nutritional Information for the recipe Chocolate Biscotti

Per Serving Per 100 g / ml
Energy 377 kJ
90 kcal
1574 kJ
376 kcal
Fat 4.15 g 17.27 g
Carbohydrate 11.38 g 47.41 g
Protein 1.66 g 6.90 g
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