Biscotti with Hazelnuts and Chocolate
Baking and Desserts • Italian
Description
Biscotti can be stored in an airtight container for up to 2 weeks. Hazelnuts can be substituted with walnuts or blanched almonds.
Ingredients
- Wheat Flour 3 cups
- Sugar 1 cup
- Baking Powder 2 teaspoons
- Salt ¼ teaspoon
- Farm fresh eggs 3 pieces
- Hazelnut 5 oz
- Olive Oil ¼ cup
- Chocolate 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Mix the flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs with the olive oil. Add the flour mixture to the egg mixture and mix well. Add the chopped chocolate and nuts.
Step 2
Transfer the dough to a floured surface and divide it into two parts. Shape each part into logs about 25 cm long. Place them on a baking sheet lined with parchment paper. Slightly flatten them with your hand.
Step 3
Bake for about 30–35 minutes. Let cool for about 15 minutes. Reduce the temperature to 320°F. Cut the logs diagonally into slices slightly thicker than 1 cm.
Step 4
Place the biscotti on the baking sheet and bake until golden brown, about 30–35 minutes. Cool on a wire rack.
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