Honeycomb and milk chocolate biscotti - recipe

Honeycomb and milk chocolate biscotti

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  1. 1

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

  2. 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.

    For this step you'll need:

    • 340g Unrefined golden caster sugar
    • 1tsp Vanilla extract
    • 320g Plain white flour
    • ½tsp Salt
    • 100g Milk chocolate chips
    • 250g Honeycomb broken into small chunks
  3. 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.

    For this step you'll need:

    • 2 Egg white(s) (free range)
  4. 4

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

  5. 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. 6

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

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