Wednesday, April 17, 2013

Paul Hollywood's Chocolate and Orange Biscotti

Hello Lovelies!

Now I love baking. I have an addiction to baking books and have all manner of cake tins, moulds and cutters for making pretty much any baked good possible. However recently I just have not had the patience to make any treats. I think it is more the hassle of the washing up that puts me off - I must train the boy better...

Anywho I decided yesterday that I really wanted something crispy and crunchy to have with my Cappacino so I just had to make some Biscotti. I chose the Chocolate and Orange Biscotti by Paul Hollywood however I adapted it ever so slightly :)

Chocolate and Orange Biscotti

250g Plain Flour
1/2 tsp Baking Powder
250g Caster Sugar
3 Beaten Eggs
50g Dark Chocolate - Melted
50g Dark Chocolate - Roughly Chopped
35g Almonds - Roughly Chopped
Zest of 1 Orange 

1. Preheat the oven to 160oC.
2. Combine the flour, baking powder and sugar in a bowl and gradually add the eggs to make a dough
3. Mix in the melted chocolate and then add the rest of the ingredients
4. Turn out onto a well floured surface and gently knead - I had to add quite a lot of flour at this stage as the dough was so sticky!
5. Shape into a log shape and place on a lined baking tray
6. Bake for 20-25 mins. Cool slightly and then cut into 1-2cm wide slices.
7. Place back on the baking try and bake for another 10 mins, turn over and bake for a further 10 mins until golden brown.
8. Cool on a wire rack.


  1. I just noticed that Paul Hollywood's recipe, once again, seems to vary depending on where you read it! In his book he says 50gms chocolate chips and 135gms almonds, but on the bbc goodfood site it says 25gms chocolate chips and 35gms of almonds. Obviously someone isn't copying his recipes properly for the BBC website! I am just making some and the dough is so sticky I couldn't get it to go into a roll, hate to think what they are going to turn out like but hey ho!

  2. I'm also struggling with the the dough being too wet to shape. But concerned about too much extra flour affecting the flavour. It's like a cake batter. Impossible to knead.

  3. Paul's website says: "If you are making chocolate biscotti, add the extra flour [30g] and be careful with the amount of egg you add (as the melted chocolate will also add to the stickiness of the mixture)."


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