If you’ve been following my 12 Days of Christmas series (and I can’t believe that we’re here on Day 8 already, the time has flown by!), you know that I’ve been a bit obsessed with making biscotti; I’ve already made White Chocolate and Cranberry Crunch Biscuits and Red Velvet Hazelnut Biscotti for Days 4 and 5 respectively.

And I think they’ve become such a favourite of mine to make because they are so simple to make, even without the aid of an electric mixer, something which I’ve had to adapt to here at uni! What’s more, just 1 egg white can make 12 of these biscotti, which means that they are a fantastic recipe to make if you want to make edible gifts this year.

Biscotti are often served alongside coffee and I was inspired by Starbucks’ Gingerbread Latte to fuse the two together to make Gingerbread Hazelnut Latte Biscotti. These biscotti are lightly spiced with festive spices and has a delicate hint of coffee too.

Remember to also check out the first 7 Days of Christmas on my blog!!

Day 1: Dairy Milk Caramel Cupcakes

Day 2: Melted Snowman Chocolate Chip Cookies

Day 3: Lidl’s Favorina Spiced Biscuit Spread Review

Day 6: Melted Snowman Chocolate Cupcakes

Day 7: Essential Cuisine Turkey Gravy Review

1 egg white

¼ tsp cream of tartar

40g granulated sugar

½ tsp Camp Coffee essence

33g plain flour

¼ tsp ground cinnamon

¼ tsp mixed spice

Pinch of ground nutmeg

60g hazelnuts, chopped into rough pieces

Preheat the oven to 180˚C. Line a baking tray with baking parchment, which is lightly greased.

Whisk the egg white with the cream of tartar until it is frothy. Add the sugar very gradually, whisking well between each addition until it holds stiff peaks. Add in the Camp Coffee essence and fold through until it has been evenly incorporated; it will be a very light brown colour.

Sift in the flour and spices and use a spatula to fold through the dry ingredients, scraping right down to the bottom. Add the roughly chopped hazelnuts and mix through.

Scrape out the batter onto the oiled baking parchment and flatten out to 1.5cm thick. Bake the biscuits for around 25 minutes until the surface is golden and set (by which I mean the top doesn’t give way when you touch it). Leave it to cool fully on the tray.

Preheat the oven to 160˚C. Take a serrated knife and slice the biscuits into long strips about 1cm wide and place them onto a baking tray with the cut side face up. Bake the biscuits again for a total of 15 minutes, turning them to expose the other side halfway through.