Chocolate, Hazelnut and Orange Biscotti


Choc orange biscotti on baking paper with a glass of brandy


The combination of piquant orange zest and creamy, nutty chocolate is a festive tradition in many places. These easy biscotti could make it one of yours.

Prep time: 10 minutes 

Cooking time: 30 minutes 

Skill level: Easy 

Makes 16 biscuits 



  • 1 x 375g Carême vanilla bean sweet shortcrust pastry sheet 
  • 5 tbsp chocolate spread, e.g. Nutella 
  • 65g hazelnuts, roughly chopped 
  • 65g sultanas 
  • zest of 1 medium orange 
  • 1 egg, whisked 



  1. Preheat the oven to 170 °C fan-forced (190 °C conventional).  
  2. Leaving a 2cm border around the edge of the pastry sheet, spread the Nutella evenly.  
  3. Next, top with chopped hazelnuts, sultanas and orange zest. 
  4. Roll the long edge of the pastry to form a log, be careful not to roll too tightly.  
  5. Cut the log in half, then place the two logs on a lined baking tray with the seam side down. 
  6. Using a toothpick, pierce about eight holes on the top of the logs to allow steam to escape while baking. Finally, brush lightly with egg wash. 
  7. Bake for 25-30 minutes until golden.  
  8. Cool for 15 minutes, then transfer to a cutting board and using a sharp knife slice into 1.5cm pieces. 


Cook's Note

This biscotti will store for at least a week if they're stored in an airtight container.


Recipe thanks to Carême Pastry and Vanessa Gordon