Chocolate biscotti with hazelnuts

Chocolate biscotti with hazelnuts

Chocolate biscotti with hazelnuts


2.5 cups flour + flour for the dough
1 cup hazelnuts
1.3 cups of sugar
4 large eggs
1/2 cup cocoa
1 tbsp finely ground coffee
1/2 tsp baking soda
3/4 tsp baking powder
a pinch of salt


Preheat oven to 175 ° C. Nuts fill with boiling water and blanch for 5 minutes. Fold in a colander and pat dry with paper towels.

Place the nuts on a baking sheet and place in hot oven for 10 minutes, so they are lightly browned. Pour nuts on a kitchen towel and rub between your hands well – brown peel should be left behind.

Sift the flour into a large bowl, cocoa, coffee, salt, baking soda and baking powder.

In another bowl, lightly beat the eggs. Pour 2 tbsp eggs and add the remaining sugar and beat. Pour the egg mixture into the flour and knead a soft dough.

Add the hazelnuts and mix the dough. Divide the dough into 2 parts. Hands, sprinkle with flour, form a loaf 2 and reload them on a baking sheet, the laid parchment. Lubricate the surface of the egg. Bake for 15-20 minutes. – The loaves should be tight to the touch.

Remove the baking sheet and leave for 5 minutes. With a sharp knife cut the loaves into slices 1 cm thick.

Return the cookies on a baking sheet and bake for another 20 minutes.

Ready-made biscotti cool, leave for 18-24 hours and then store it in a tin box.

Bon Appetit!

Chocolate biscotti with hazelnuts

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