Jersey Milk Chocolate and Hazelnut Biscotti

A delightfully crunchy twice-baked Italian cookie, enhanced with the rich creaminess of Jersey milk chocolate and the earthy crunch of toasted hazelnuts. This recipe incorporates local Jersey ingredients for an authentic taste.

Prep Time

20 minutes

Total Time

65 minutes

Calories

203 kcal

Difficulty

Medium

Equipment

5 items

Cost

£0.34/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

3cupsAll-purpose flour(Plus extra for dusting)

£0.40

1cupGranulated sugar

£0.30

1teaspoonBaking powder

£0.05

0.5teaspoonSalt

£0.01

0.5cupJersey Butter(Unsalted, softened)

£1.50

3Large eggs

£0.75

0.3cupJersey Milk

£0.15

1teaspoonVanilla extract

£0.20

1cupToasted Hazelnuts(Roughly chopped)

£2.50

150gramsJersey Milk Chocolate(Chopped into small chunks)

£2.00

0.3cupJersey Royal Potato(Mashed and cooled)

£0.30

Total Cost

£8.16

£0.34 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3.
In a separate bowl, cream together the softened Jersey butter and mashed Jersey Royal potato until light and fluffy.
4.
Beat in the eggs one at a time, then stir in the Jersey milk and vanilla extract. You are looking for a smooth creamy paste.
5.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
6.
Gently fold in the toasted hazelnuts and chopped Jersey milk chocolate.
7.
Turn the dough out onto a lightly floured surface and divide it into two equal portions.
8.
Shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
9.
Bake for 25-30 minutes, or until lightly golden brown and firm to the touch.
10.
Remove from oven and let cool on the baking sheet for 15 minutes.
11.
Carefully transfer the logs to a cutting board and, using a serrated knife, slice them into 1/2-inch thick biscotti.
12.
Arrange the biscotti cut-side up on the baking sheet.
13.
Return to the oven and bake for another 10-15 minutes, or until golden brown and crisp. Turn the biscotti over halfway through for even browning.
14.
Let the biscotti cool completely on the baking sheet before serving. These will become even crispier as they cool.
15.
Store in an airtight container at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (40g)

203 kcal / 849 kJ

Carbs

25g

10% of RDA

Fat

10g

14% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

11 g

12% of RDA

Sodium

65 mg

3% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a more intense hazelnut flavor, lightly toast the whole hazelnuts in the oven before chopping.

Adjust baking time slightly depending on your oven. Watch closely during the second bake to prevent burning.

Biscotti are traditionally served with coffee or dessert wine.

For a richer flavour use salted Jersey butter.

Cooking Equipment

Oven

Large mixing bowl

Baking sheet

Parchment paper

Sharp knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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