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Hazelnut Biscotti

Hazelnut Biscotti in an argilla large oval roaster

2 large eggs,
250 g Huletts Sugarlite (or regular sugar if preferred),
5 ml baking powder,
500 ml cake flour,
2 ml salt,
20 ml instant coffee dissolved into 15 ml water,
40 g hazelnuts, chopped,

Beat eggs till light, add Sugarlite / sugar, and beat well.
Sift flour, baking powder, and salt add to the egg mixture. Add nuts and dissolved coffee and form into a soft dough. Divide dough into equal parts. Form 2 sausages. Dust your hands with flour if the dough is too sticky. Place dough sausages in a greased Argilla Large Oval Roaster without a lid. Pat down slightly. Bake for 40 minutes at 180 °C. Allow cooling before cutting into 1 cm slices, cut at an angle. Place slices on the oven shelf and bake for 5 minutes on each side.

*Variation: Follow the above recipe but replace the hazelnuts and coffee with one of the following

20 ml finely grated lemon zest,
20 ml finely grated orange zest,
60 ml poppy seeds,

Argilla pots that can be used to make the Hazelnut Biscotti

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