Makes 12-14 biscuits 



2 medium eggs

100g caster sugar

250g plain flour, plus extra for dusting

½ tsp bicarbonate of soda

75g toasted hazelnuts 

1 tsp almond extract 

Good quality vanilla ice-cream 

4 servings of strong coffee 

Adding a shot of vodka to the coffee is an option for the grown-ups! 



Preheat oven to 170c.

Pour the sugar, flour and bicarbonate into a mixing bowl and blend. 

Add in both the eggs, hazelnuts and almond extract and fold together to make a soft dough. 

Tip onto a lightly floured surface, shape the dough into a sausage shape with lightly floured hands, then transfer to a baking sheet. 

Bake for 30 minutes until lightly browned.

Then remove and slide onto a chopping board, reduce the oven temperature to 160C. 

Cut the log into 1cm thick slices and return to the baking sheet, cut-sides up. 

Bake for a further 10-15 minutes until crisp, then cool on a wire rack. 


Serve the biscotti with the perfect Affogato:

Place one scoop of ice-cream into a glass or cup.

Pour freshly brewed espresso over the ice cream and immediately serve. The contrast of hot espresso and cold gelato is what makes it so magical!


Products Used:

MasterClass Non-Stick 35cm x 25cm Baking Tray

Colourworks Brights Red Silicone-Headed Kitchen Spoon with Long Handle

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug

MasterClass Soft Grip Stainless Steel Ice Cream Scoop

La Cafetiere Coffee Grinder Copper

La Cafetière Venice 6 Cup Espresso Maker - Aluminium, Black

Taylor Pro Waterproof Digital Dual 14Kg Scale