Total Time
Prep 20 mins
Cook 35 mins

Another fabulous recipe in the first edition - September 2005 - of the new Australian magazine 'Notebook: ideas for living'. It's part of a suggested Father's Day luncheon. I am posting it here for safe-keeping, and for the Zaar World Tour 2005.

Ingredients Nutrition


  1. Preheat oven to 200º Celsius Roast the hazelnuts on an oven tray for 10 minutes or until they are golden and the skins are flaking. Rub well in a clean tea towel to remove the skins. Chop coarsely.
  2. Sift the flour, cocoa, sugar, baking powder and cinnamon into a separate bowl, and gradually add the egg mixture to the dry ingredients, stirring to form a dough.
  3. Turn out onto a lightly floured surface and knead briefly, then halve.
  4. Shape into 2 separate 25cm-long logs; place the logs on an oven tray lined with baking paper, bake for 15 minutes, then remove from the oven and allow to stand for 5 minutes.
  5. Slice the logs diagonally into 5mm-thick slices, place on the oven trays and return to the oven for 10 minutes or until dry.
  6. Cool on a wire rack, then store in an airtight container for up to 2 days.
Most Helpful

Haven't made these but was googling recipes and found the original on a website and it calls for 1 tsp ground cinnamon. Just thought I would let everyone know as the OP had accidently omitted it. Thanks Oh and will be making these tomorrow!!!

Margii March 16, 2010

These are very good. They are a little difficult to handle. I looked at my dough in step 3 and knew that there was no way I would be kneading this dough....far too sticky. So, I just divided it in half and placed it on my baking sheets and did my best to form the logs with a rubber spatula. For step 5 I baked for the 10 minutes, then flipped them over and baked for another 10 minutes, as I like my biscotti very dry and crunchy. (Also, directions mention cinnamon, but it is not on the ingredient list...I used 1/2 tsp)

Ms*Bindy March 20, 2006