These Coffee & Nut Biscotti are the ultimate seasonal bake. Rich with cocoa, a hint of Camp and a crunchy mix of pistachios, hazelnuts and almonds. Twice-baked for that classic crisp bite, they’re ideal for dunking into coffee, hot chocolate or even a festive liqueur. With their nutty crunch and warming flavour, they make a wonderful homemade Christmas gift or an elegant addition to a holiday dessert platter. For a finishing touch, drizzle with white chocolate to make them extra festive.
Ingredients
50g pistachio kernels
25g hazelnuts
25g almonds
250g plain flour
3 tbsp cocoa
½ tsp baking powder
2 medium eggs
3 tbsp Camp Chicory & Coffee Essence
125g caster sugar
1 tsp almond essence
Preparation
Step 1
Preheat the oven to 190 °C, gas mark 5. Line a large baking tray with baking parchment, add the nuts and roast for 5-6 minutes and allow to cool, then roughly chop.
Step 2
Mix the flour, cocoa, baking powder and a pinch of salt. Whisk together the eggs, Camp, sugar and almond essence in a large bowl, stir in the flour mixture and the roasted nuts until combined.
Step 3
Shape the dough into a 30cm long log shape on a lightly floured surface and place on the baking sheet, pressing the top down slightly. Bake for 30 minutes. Remove and allow to cool. Reduce the oven to 150 °C, gas mark 2.
Step 4
Using a serrated knife, cut the log into 1cm slices and place them back on the tray. Bake for 15-20 minutes, and allow to cool on a wire rack.
Cooks tip!
Drizzle with melted white chocolate for extra effect.