The Great Australian Bake Off

A culinary experiment gone right, this lab-inspired hazelnut, sour cherry and cocoa nib biscotti is served with kirsch chocolate fondue and an espresso shot.


  • Dough

  • 300g organic hazelnuts, roasted and skinned

  • 500g plain flour

  • 1 teaspoon baking powder

  • 500g raw caster sugar

  • 5 eggs, beaten

  • 125g organic dried Morello cherries (halved or quartered)

  • 40g cocoa nibs

  • zest of 1 orange

  • ½ teaspoon salt

  • Extra ½ cup caster sugar (for praline)

  • 2 tsp ground cinnamon

  • Chocolate/Kirsch fondue

  • 300g dark chocolate

  • ½ to 3/4 cup milk

  • 2 tablespoons kirsch schnapps

  • Espresso shots

  • ½ cup Freshly ground coffee beans


  • 1.

    Preheat oven to 160°C. Use top/bottom heat (140°C fan-forced).

  • 2.

    Line two trays with baking paper.

  • Praline hazelnuts:

  • 1.

    Roast nuts in the oven on a tray for about 5 minutes or until toasty. Toss in a clean tea towel and rub the skins off.

  • 2.

    In a heavy saucepan, sprinkle sugar over heat and make a dark caramel. Take off heat and toss in the nuts. Coat and empty onto a silicon mat. Sprinkle with cinnamon. Spread out and separate as much as possible.

  • 3.

    Once cool, chop roughly so there are no big chunks stuck together.

  • Biscotti dough:

  • 1.

    In a large bowl, combine the flour, baking powder, sugar and salt.

  • 2.

    Beat eggs with the zest in another bowl. Gradually mix in to form a firm dough that’s not too sloppy or sticky.

  • 3.

    Mix in the nuts, cherries and cocoa nibs.

  • 4.

    Roll dough into 4 logs measuring 4 cm wide, about 2.5cm thick and 25-30 cm long. Make sure they are all even.

  • 5.

    Move onto a tray. Shape slightly. Leave enough room for spreading. Have two per tray.

  • 6.

    Bake for 30-35 minutes or until cooked through. Rotate trays halfway through cooking.

  • 7.

    Cool logs for 10 minutes.

  • 8.

    Slice the biscotti into 1-2 cm thick, diagonal slices and place on trays. Bake for 20-30 minutes until dry, flipping biscotti over halfway through the cooking time.

  • Fondue:

  • 1.

    Place chocolate and milk in a microwave-proof bowl. Heat at 50% strength in bursts of 30 seconds until just starting to melt. Mix until smooth. Mix in kirsch. Keep warm

  • Coffee shots:

  • 1.

    Just before serving, make three fresh shots of espresso. Pour into test tubes.

  • To assemble:

  • 1.

    Stack the biscotti on a square trivet, slab or heat mat in a ‘Jenga’ pattern.

  • 2.

    Place a beaker in the ring on the retort stand and fill with fondue. Light a tea light candle underneath to keep warm.

  • 3.

    To serve, dip biscotti in warm fondue and enjoy with coffee test tube shots.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 356kj
  • Fat Total 12g
  • Saturated Fat 3g
  • Protein 6g
  • Carbohydrate 57g
  • Sugar 37g
  • Sodium 130mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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