Biscotti with Hazelnuts and Chocolate
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 315 g flour
- 40 g cocoa powder, unsweetened
- 1 teaspoon baking soda
- 1 teaspoon salt
- 85 g butter, (soft)
- 210 g suar
- 2 large egg (s)
- 145 g hazelnuts, chopped
- 135 g chocolate, dark, chopped
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees and line a baking sheet with parchment paper.
- Chop the hazelnuts and chocolate, mix the flour, cocoa powder, baking soda and salt.
- Then mix the softened butter with the sugar until creamy. Add the eggs and stir until everything is well combined. Now add the flour mixture and stir in until the dough starts to set. Then add the chopped chocolate and hazelnuts. Knead the dough with your hands, divide it and form two strands of dough about 23 × 8 cm.
- This is placed on the baking sheet and baked for 35 minutes or until the dough is firm when you press it with your fingers. You are now also nicely popped up on the top. Take out, cool on the tray for about 10 minutes and then cut into slices about 2cm wide on a board. It is good to hold onto the baked parts with one hand that you cut off so that too much does not break off.
- The slices are now carefully placed back on the baking sheet and the biscotti are baked in the oven for another 10 minutes. Then let them cool on a wire rack.
- They can then be kept for some time in an airtight container.
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