Chocolate & Walnut Biscotti

These crunchy Italian biscuits are perfect for dunking into a festive coffee or serving as an after dinner treat. They also make a great foodie gift packed into clear gift bags and tied with ribbon and a Christmas label!

Makes 20
Ready in 1 hour, plus cooling time

You’ll Need

  • 50g unsalted butter, softened
  • 100g golden caster sugar
  • 1 medium egg, beaten
  • Finely grated zest from 1 orange
  • 50g dark chocolate chips
  • 50g walnut pieces
  • 1/2 tsp baking powder
  • 175g plain flour, plus extra for kneading

The Recipe

  1. Preheat the oven to 180C, fan 160C, Gas 4. Cream the butter and sugar in a large mixing bowl until pale and fluffy, then beat in the egg and orange zest.
  2. Sift over the baking powder and flour and stir well until combined. Turn the mixture out onto a lightly floured surface and knead to a soft dough, adding a little more flour if necessary.
  3. Divide the dough into two pieces and shape each to an oval shape roughly 20cm x 10 cm. Place on a large baking sheet and flatten slightly. Bake for 20-25 minutes until firm and light golden. Cool for 5 minutes.
  4. Transfer the two pieces of semi-baked dough to a chopping board and, using a sharp knife, cut each piece into 10 slices.
  5. Return the slices, cut-side down, to the baking sheet and bake for a further 8-12 minutes until crisp and golden. Cool on the baking sheet for 5 minutes then transfer to a wire rack and leave to cool completely.


The biscotti will keep in an airtight container for up to 2 weeks. You can change the nuts – try pecans, toasted almonds or hazelnuts, if preferred.

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