I’m a firm believer in making Christmas gifts. Obviously, you have to splash out on the big stuff, but nothing says you care quite as much as a couple of hours in the kitchen and some lovely edible treats for people under the tree!
There are plenty of recipes that make great Christmas gifts, but Biscotti is certainly one of the best. The flavours are customisable, so while I went here with a classic combination, you can alter the additions to suit you. Come other flavours that I like to put together are dried raspberries, almond, and white chocolate, or dried cranberry and pistachio. Delish!
Today, however, we’re talking about dark chocolate and hazelnut, spiced up with some traditional christmas flavours. It’s a classic flavour that should suit everyone, but the recipe is just spiced up a little. Sure, you can’t go wrong with a little cinnamon and nutmeg!
Alternatively, if you have all your gifts ready (you lucky thing!), you can have these ready to go on Christmas night beside a nice glass of dessert wine or a cup of tea or coffee. They’re great nibbles for unexpected guests too!
Once you’re done baking, all that’s left to do is pop these in a little gift bag or a nice biscuit tin, pop on a ribbon, and get them under the tree. Because they’re twice baked and dry and crispy, they keep for quite a while, so they’re perfect for making ahead, leaving you less to do in the days before Christmas. If they’re popular (which they obviously will be), why not pop the recipe in the gift bag too?
And after all, the easier your Christmas is, the better!
- 100g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 250g plain flour
- 1/2 tsp bicarbonate of soda
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 40g dark chocolate chunks
- 40g hazelnuts
- Preheat your oven to 160C/320F.
- In a large bowl, whisk together your eggs, sugar and vanilla extract until light and foamy.
- Sift together the flour, cinnamon, nutmeg and bicarbonate of soda and add to the bowl, along with the dark chocolate and hazelnuts.
- Mix the ingredients together until a soft dough is formed.
- On a baking tray lined with baking paper and lightly dusted with flour, scoop out the dough and shape into a log. The log should be around 3cm/1 inch high.
- Bake the log in the preheated oven for 30 minutes, or until it's golden brown.
- Remove the log from the oven and, using a sharp serrated knife, cut into slices around a half inch thick. You can cut them thicker if you prefer, but this will alter your 2nd cooking time.
- Reduce oven temperature to 140C/285F.
- Place the biscotti slices face down on the baking tray and return them to the oven for 10-15 minutes, until the biscuits are crisp. If you have cut your biscotti thicker, you may need to leave them in for longer.
- Once cooked, transfer the biscotti to a wire rack to cool.
- Store in an airtight container, and they should last around 2 weeks.
- The size of log I made makes quite large biscotti. If you'd prefer mini-biscotti, make 2 logs!