CHOCOLATE HAZELNUT BISCOTTI
Steps:
- Preheat oven to 350 degrees. Spread hazelnuts on baking sheet and toast about 10 minutes, until lightly browned. If hazelnuts are not blanched, toast them until the skins begin to crack, then remove them from oven and wrap them in clean linen or cotton towel (not terrycloth). Rub hot nuts to remove most of the skin. Set toasted nuts aside.
- Sift the flour, cocoa, espresso powder, salt, baking soda and baking powder together and set aside.
- Beat eggs lightly, just until blended, in mixing bowl with whisk or in electric mixer. Remove two tablespoons of egg mixture to small dish and set aside. Beat sugar into remaining eggs until blended. Stir in flour mixture to form soft dough.
- Divide the dough in half and place one portion on a well-floured work surface. With floured hands, pat it into a six-inch square. Scatter half the hazelnuts on the dough and press them into the surface. Roll the dough into a cylinder about 2 inches in diameter and 12 to 15 inches long. Line the baking sheet with parchment paper and place the roll of dough on the baking sheet. Repeat with the remaining dough. Brush the tops of both rolls with the reserved egg.
- Place in the oven and bake about 15 minutes, until golden and firm to the touch. Transfer to a cutting board and cut on an angle into slices one-half-inch thick. Return the slices to the baking sheet, standing them up, and return them to the oven. Bake another 20 minutes, until they are crisp and dry. Allow to cool completely before storing or serving.
Nutrition Facts : @context http, Calories 57, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 25 milligrams, Sugar 5 grams, TransFat 0 grams
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CJ V
[email protected]I'm not sure what I did wrong, but these biscotti were a complete disaster. They were burnt on the outside and raw on the inside.
Ijaz Shah
[email protected]These biscotti were really easy to make, but they didn't turn out very well. They were too crumbly and didn't have much flavor.
Dj Miraj khan sk
[email protected]The chocolate and hazelnut flavors were a bit too strong for me. I think I'll try using a different type of chocolate next time.
David Stone
[email protected]These biscotti were a little too dry for my taste. I think I'll try adding a little bit of butter or oil to the dough next time.
Ojok Isaac
[email protected]I love that this recipe doesn't require any special equipment. I was able to make these biscotti in my regular oven without any problems.
Haji Makhan
[email protected]These biscotti were easy to make and turned out great! I used dark chocolate chips and they were the perfect amount of sweetness.
Logo Builder BD
[email protected]I've made these biscotti several times now, and they always turn out perfectly. They're the perfect treat to enjoy with a cup of coffee or tea.
Wow W
[email protected]These biscotti were a huge hit at my party! Everyone loved them. They're the perfect combination of sweet and savory, and the chocolate and hazelnut flavors are divine.
Mokgosi Khobo
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The biscotti were absolutely delicious! They were the perfect combination of crispy and chewy, and the chocolate and hazelnut flavors were spot-on.
Thomas O carroll
[email protected]I love the simplicity of this recipe. It's just a few basic ingredients, but the results are amazing. The biscotti are crispy on the outside and chewy on the inside, with a rich chocolate and hazelnut flavor.
jaspreet kaur
[email protected]These biscotti were delicious! The chocolate and hazelnut flavors were perfectly balanced. I would definitely recommend this recipe to anyone looking for a tasty and easy-to-make treat.
Snoo Kie
[email protected]I've tried many biscotti recipes, but this one is by far the best. The dough was easy to work with and the cookies baked up beautifully. They were a hit with my family and friends.
Zakari Nafiu
[email protected]These biscotti turned out amazing! They were crispy and flavorful, with the perfect balance of chocolate and hazelnut. I will definitely be making these again.