Bake Off Bake Along // Coffee and Hazelnut Biscotti

Oh, Bake Off. How glad I am to have you in my life once more! Whilst re-organising all my old blog post labels (it takes so long) I had a peek back over last year's bakes and cannot believe it's been a whole year since I tackled the tiered pie or made macarons for the first time.

Personally, my baking craze really kicked up when I was in sixth form college, as myself and my friends would come up with more and more extravagant cakes for each of our birthdays, no doubt to the annoyance of our parents who were obliged to fund buckets of ganache each time. Our lunch table was very popular!

Weirdly enough, whereas once upon a time I would have gone for the sweetest, chocolate laced and treacle drizzled treats, nowadays I'm more of a savoury girl. When it comes to biscuits the higher the chance of me successfully dunking it in coffee the better. Biscotti ticks all the boxes in that respect!

I saw some of the indulgent and coated biscotti on Bake Off last week, but I personally prefer something a little simpler (as in you could potentially eat 3 or 4 and not feel sick). Coffee and hazelnut it was!


2 tablespoons of Camp Coffee
2 tablespoons of unsweetened cocoa
1 teaspoon of instant espresso
1 teaspoon of vegetable oil
2 large egg whites
1 large egg
1 & 1/3 cups of plain flour
1/2 cup of wholewheat flour
1/2 cup of granulated sugar
1/2 cup of soft brown sugar
1/2 cup of hazelnuts (roughly chopped)
1 teaspoon of bicarbonate of soda
Large pinch of salt
2 teaspoons of ground coffee


1. Preheat oven to 150 degrees Fahrenheit.

2. Place the Camp Coffee (liquid coffee for baking) into a bowl and add the espresso until smooth. Add the oil, egg whites and egg and combine with a whisk until smooth.

3. Place flours, sugars, hazelnuts, bicarbonate of soda, salt and ground coffee into a mixing bowl and combine with a spoon.

4. Add the liquid espresso and egg mix into the dry ingredients and combine until a dough forms (can be done by hand or with a dough hook). 

5. Turn dough out onto a floured surface and knead lightly a few times (dough will be very sticky!)

6. Divide into 3 equal portions and roll each into a thick sausage. Place rolls at least three inches apart on a baking tray covered in baking parchment. Bake for 28 minutes and then cool for 10 minutes.

7. Cut each roll diagonally into slices and place each portion slice side down onto a baking tray. Bake at 150 degrees for 20 minutes. Turn biscotti over and cook for a further 12 minutes. Remove from baking sheets and put on a cooling rack. Biscotti will harden more as they cool!

Baking Notes

// Take note of the measurements for wet ingredients verrrrry carefully. I didn't put enough egg in, so the dough didn't form properly meaning I then overcompensated with too much water and then too much flour... you get the picture!
// Don't stress when the dough is very sticky! It's meant to be! Use a palette knife to help you form your 'sausage' shapes.
// Toast your hazelnuts on a high heat for 15 minutes before you add them into your mixture. This will help give them a crisp texture.
// Remember the biscotti will harden when cooling - you haven't failed the 'snap' test yet!

I'm not going to lie - this bake was way more stressful than I imagined! I nearly had a meltdown when I couldn't roll my dough out due to it's immense stickiness - my Mum had to swoop in and help out and you definitely don't get that sort of treatment on Bake Off!

I am huuugely looking forward to dough week. The only experience I have of baking bread stems from university, where my house was so cold I had to device a hot air balloon style tent situation that involved a clothes horse, bed sheets and fan heater so that my dough would actually rise! *I  don't recommend this at all - fire hazard galore!

How did you get on with biscuit week?

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