Hazelnut & Orange Blossom Biscuits

I know what you’re thinking, hazelnut and orange blossom… really!?  Yes… really! These are the perfect sweet nutty treat to dunk in a glass of milk, coffee or to grab-and-go.


My final year at university is coming to and end, which means a lot of work preparing for my degree show, which is why I’ve been so quiet from blogging. However I haven’t been quiet from baking! With all this work I’ve been needing a quick sweet treat to grab-and-go (rather then my usual homemade slice of cake wrapped in cling film).


I wish I could give you a long story to my inspiration for these biscuits, but there really isn’t one. I just imagine in my head that it would work well, so tried it out, and it does! I’ve called these ‘biscuits’ because they are crunchy, not chewy like cookies. But this makes them perfect for dunking as they don’t crumble in your milk or coffee (yes I dunk these in my AeroPress coffee, shame on me!)


Orange Blossom is a beautiful delicate flavor. It is a perfumed by-product of the distillation of fresh bitter-orange blossoms. You can buy it from most large supermarkets, or middle eastern food shops. It is quite a hard flavor to bake with, things like nuts, orange and red fruits go well with it. I’ve also seen some savory recipes that use orange blossom, so maybe you can try that after.


So this has been my regular morning grab-and-go kit before university – hazelnut & orange blossom biscuits, AeroPress poured into my (new) KeepCup – and it’s off to uni I go. Enjoy baking, dunking and eating 🙂


180g unsalted butter
100g golden caster sugar
100g light soft brown sugar
1 egg
1 tsp vanilla paste
2 tsp orange blossom water
200g hazelnuts
1 tsp bicarbonate soda
350g plain flour



1. Turn the oven to 180C/Gas 3. Make sure the butter is a room temperature, then beat the butter and sugars together until light and fluffy.

2. Whisk in the vanilla paste, orange blossom and egg into the butter mixture until all beaten in.

3.  Leave aside about 20 hazelnuts to decorate the biscuits with. Then very roughly crush up the rest of the hazelnuts, but only slightly as you want to keep most of them whole. Once done mix them into the butter and egg mixture.

4. Now add the flour and bicarbonate soda to the mixture, I usually do this in about three portions so that the flour mixes in well. You may find that you need to use your hands at this point as the dough should be quite thick (but still moist).

5. Scoop out tablespoonfuls of the dough and roll into balls in between your hands, then place them onto some grease proof paper and push the balls down slightly to flatten them a little. If you wish use the 20 left over hazelnuts to decorate the biscuits by pushing one down into each of the dough balls. Do this until you fill the tray, but leaving about half an inch between the dough balls.

6. Bake for about 10-15 minutes (or until golden brown), then take them out the oven and carefully transfer them to a wire rack, I usually use a spatula to transfer the biscuits so that they don’t break. Once cooled down dunk them in some milk/coffee and ENJOY!


© Amelia Hallsworth – Photography, Coffee, Food & Recipes 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amelia Hallsworth – Photography, Coffee, Food & Recipes with appropriate and specific direction to the original content.

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