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Chocolate and hazelnut biscuits

Chocolate and hazelnut biscuits

Swap hazelnuts for almonds for a cheaper alternative.

  • Makes 40
  • More than 1 hour



  1. Using an electric mixer, cream butter and icing sugar together until light and creamy.
  2. Add eggs, one at a time, mixing until fully incorporated before adding the next one.
  3. Add vanilla paste or essence and mix well.
  4. Add flour, 100g dark chocolate, and hazelnuts and mix to create a solid dough. (Take care not to overmix.)
  5. Divide dough into two equal portions.
  6. Place a sheet of baking paper on a work surface and roll each portion of dough into a 30cm-long log (it should be 4-5cm in diameter).
  7. Wrap in clingfilm and chill in the fridge for a few hours or overnight. (Freeze logs if not baking immediately, and use as needed.)
  8. Preheat oven to 180°C.
  9. Line two baking trays with baking paper.
  10. Slice logs into 7-8mm thick discs.
  11. Place biscuits on prepared baking trays, leaving a 2cm gap between the biscuits.
  12. Bake for 6 minutes, then rotate baking trays and bake for a further 6 minutes, or until golden around the edges and firm in the centre.
  13. Melt remaining chocolate over a double boiler and stir until smooth.
  14. Place biscuits on a wire rack.
  15. Drizzle chocolate over the biscuits in swirls and allow to set.
  16. Serve immediately or store unglazed biscuits in an airtight container for 1-2 weeks.
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