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Hot Cross Bun Biscotti

Hot Cross Bun Biscotti

Easter is just around the corner, and we’re coming in hot with a delicious new recipe combining two of our favourite things - hot cross buns and chocolate.

Nut free. 

Bake time: 30 minutes

You will need:

  • 1x Hill St Choc Chunk Cookie Base
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 1/4 cup glace mixed peel (candied citrus/orange peel)
  • 1/2 cup raisins / currents / cranberries
  • 2 eggs


  • Pre-heat oven to 180 degrees C fan bake.
  • Empty Chocolate Chunk Base packet through a sieve, into a large mixing bowl. You should be left with chocolate chunks in the sieve. Set aside for later.
  • Add in cinnamon, mixed spice and stir to combine. Add in dried fruit and candied peel. Loosely mix into the flour.
  • In a separate bowl, lightly beat eggs together. Pour eggs into the large mixing bowl. Mix until a dough forms. Use hands if needed.
  • Transfer onto a sheet of baking paper. Using wet hands, shape the dough into a 10cm x 2cm x 30cm log.
  • Bake in the oven for 15-20 minutes. Leave the oven on and take the biscotti out of the oven. Carefully transfer to a chopping board. Using a serrated knife, cut into 1cm thick slices. Place back on the baking tray. Bake for 7 minutes per side.
  • Transfer to a wire rack to cool. Once cooled, dip in melted chocolate.



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Maddy T - May 27, 2021

Absolutely love this recipe. It’s super easy to throw together, and great for Easter gifting.

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