Chocolate biscotti with hazelnuts

Cookies 153 Last Update: Jul 13, 2021 Created: Jul 13, 2021 0 0 0
Chocolate biscotti with hazelnuts
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Medium
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Originally from Italy, these cookies take root well in any kitchen, regardless of its location. No, though! They do not take root - they are eaten too quickly ...

Ingredients

Directions

  1. Preheat oven to 175 ° C. Pour the nuts with boiling water and blanch for 5 minutes. Drain in a colander and pat dry with paper towels. Place the nuts on a baking sheet and place in a hot oven for 10 minutes to brown. Transfer the nuts to a tea towel and rub well between your palms - the brown skin should come off.
  2. Sift flour, cocoa, coffee, salt, baking soda, and baking powder into a large bowl.
  3. In another bowl, beat the eggs lightly. Pour 2 tbsp. l. eggs, and add sugar to the rest and beat. Pour the egg mixture into the flour mixture and knead to a soft dough.
  4. Add hazelnuts to the dough and stir. Divide the dough into 2 pieces. Form 2 loaves with flour-dusted hands and transfer to a parchment-lined baking sheet. Brush the surface with an egg. Bake for 15-20 minutes. - the loaves should be firm to the touch.
  5. Remove the baking sheet and set aside for 5 minutes. Use a sharp knife to cut the loaves into 1cm slices.
  6. Recipe preparation photo: Chocolate biscotti with hazelnuts, step 6
  7. Return the cookies to the baking sheet and bake for another 20 minutes.
  8. Cool the finished biscotti, leave for 18-24 hours and only then put it in a tin box.

Chocolate biscotti with hazelnuts



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Medium

Originally from Italy, these cookies take root well in any kitchen, regardless of its location. No, though! They do not take root - they are eaten too quickly ...

Ingredients

Directions

  1. Preheat oven to 175 ° C. Pour the nuts with boiling water and blanch for 5 minutes. Drain in a colander and pat dry with paper towels. Place the nuts on a baking sheet and place in a hot oven for 10 minutes to brown. Transfer the nuts to a tea towel and rub well between your palms - the brown skin should come off.
  2. Sift flour, cocoa, coffee, salt, baking soda, and baking powder into a large bowl.
  3. In another bowl, beat the eggs lightly. Pour 2 tbsp. l. eggs, and add sugar to the rest and beat. Pour the egg mixture into the flour mixture and knead to a soft dough.
  4. Add hazelnuts to the dough and stir. Divide the dough into 2 pieces. Form 2 loaves with flour-dusted hands and transfer to a parchment-lined baking sheet. Brush the surface with an egg. Bake for 15-20 minutes. - the loaves should be firm to the touch.
  5. Remove the baking sheet and set aside for 5 minutes. Use a sharp knife to cut the loaves into 1cm slices.
  6. Recipe preparation photo: Chocolate biscotti with hazelnuts, step 6
  7. Return the cookies to the baking sheet and bake for another 20 minutes.
  8. Cool the finished biscotti, leave for 18-24 hours and only then put it in a tin box.

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