May 15, 2018








Makes 2 Logs 


3¼ cups EUREKA cake flour

1 tbsp. baking powder

½ tsp. salt

1½ cups sugar

10 tbsp. unsalted butter, melted

3 large eggs, at room temp

1 tbsp. vanilla extract

2 tbsp. orange zest

1 cup dark chocolate, roughly chopped

1 cup hazelnuts, roughly chopped





Preheat the oven to 175°C.  Line 2 baking sheets with parchment paper or silicon mats.


Combine the EUREKA cake flour, baking powder, and salt in a medium mixing bowl; stir together with a fork and set aside. 


In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, melted butter, eggs, vanilla extract and orange zest until well combined. 




With the mixer on low speed, add in the dry ingredients and mix until just incorporated.  Stir in the dark chocolate and hazelnuts with a rubber spatula.


Divide the dough in half.  Working with one portion of dough, shape into a 12″ x 3″ log on the prepared baking sheet. 


Repeat with the remaining dough so that the logs are laying parallel and spaced apart on the baking sheet.  Bake until the logs are golden brown, 30 minutes.  Remove from the oven and let cool for 25 minutes, maintaining the oven temperature in the meantime.





Carefully transfer the logs to a work surface and remove the parchment paper from the pan. 


Using a serrated knife, cut the logs into ½-inch slices on the diagonal.  Lie the slices on the baking sheet. 



Return to the oven and bake for 12 minutes more. Turn once during baking.  Transfer to a wire rack to cool completely.  Store in an airtight container.








These crunchy, light cookies are a specialty of Prato, a city in Tuscany, where they are called Cantucci.  They are typically served with a glass of vin santo, a sweet dessert wine, at meal's end but in the generally in the West enjoyed with coffee.  This recipe is great to make a large batch and freeze.  I recommend to freeze them after the first bake, in a whole log, once cooled.  Wrapping first in baking paper, then plastic wrap, otherwise the fresh biscotti will keep in an airtight container for up to a week.  Happy Baking! 


Find the printable version of the recipe here


Adapted from Annies Eats

Megan Kate Swan is a Cape Town Food stylist and professional chef







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