Honeycomb & Milk Chocolate Biscotti

  • Total Time

    1h 10m
    • Prep Time

      20m
    • Bake Time

      50m
  • Makes

    20


A honeycomb and chocolatey twist to these classic crunchy Italian biscuits. Perfect served with a cup of tea or coffee.  

Method

  1. Preheat the oven to 190˚C (fan 170˚C, gas mark 5) and grease a large baking tray.

  2. Cream together the sugar, eggs and vanilla in a large bowl. Sift in the flour, baking powder and salt, and stir until combined. Then stir in the chocolate chips and your desired amount of honeycomb.

    • 340g Billington's Unrefined Golden Caster Sugar
    • 2 Large Eggs
    • 1 tsp Nielsen Massey Vanilla Extract
    • 320g Allinson Plain White Flour
    • 1 tsp Baking Soda
    • ½ tsp Salt
    • 100g Milk Chocolate Chips
    • 250g Honeycomb (broken into small chunks)
  3. Form the dough into a log shape and place in the centre of your large baking tray. You can brush with egg whites to give the biscotti a golden brown colour.  

  4. Bake for 35 minutes until golden brown. Remove and allow to cool completely and harden on the tray.

  5. Then, using a knife, diagonally cut the log into thin slices. Place the individual biscotti's back onto the tray and bake for a further ten minutes.  

  6. Turn the slices over and bake again for a further five minutes. Allow to cool completely and then enjoy.

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