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Honeycomb & Milk Chocolate Biscotti

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About the bake

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

110Total Time
20Prep Time
50Bake Time
20Makes
Easy

Method

  1. Step 1:

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

  2. Step 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.

  3. Step 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. Step 4:

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

  5. Step 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. Step 6:

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

Ingredients

    • 250g Honeycomb (broken into small chunks)
    • 340g Billington's Unrefined Golden Caster Sugar
    • 320g Allinson's plain white flour
    • 2 Large eggs
    • 1 tsp Baking soda
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 0.5 tsp Salt
    • 100g Milk chocolate chips
    • 2 Egg whites

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