Chocolat Hazelnut Biscotti

  • recipe

    Chocolat Hazelnut Biscotti


    Sandy's Kitchen

Dish TypeDessert
Prep Time75
Cook Time0
INGREDIENTS Total items( 9 )
  • recipe Al Baker Plain Flour
    280 g
  • recipe Jenan White Eggs 15s Large
    3 pcs
  • recipe Cocoa Powder
    75 g
  • recipe Dr Oetker Bicarbonate Of Soda
    1 tsp
  • recipe Nezo Fine Sea Salt
    0.25 tsp
  • recipe Sis Fine Granulated Sugar
    250 g
  • recipe Dr. Oetker Vanilla Extract With Seed
    1 tsp
  • recipe Galaxy Minis Smooth Milk Chocolate Mini Bars Pouch
    120 g
  • recipe Bayara Hazelnut Shelled
    125 g

How to Make

  • Prepare oven to 180 degrees.
  • In a bowl, sift the flour, cocoa, salt and baking soda and set aside.
  • In a mixer bowl, mix the eggs, sugar, vanilla until homogeneous.
  • Then add in the dry ingredients until incorporated.
  • Mix in the chocolat and the nuts.
  • On a floured surface, shape into 2 flat-ish logs and brush with beaten egg and drizzle the 2 tbsp of sugar.
  • Bake for 25 minutes and then cool for 10 on the counter.
  • Slice them 1-1.5 cm thick and bake again for 20 minutes at 160 degrees flipping them halfway for even cooking.
  • Store in a airtight container and enjoy with a hot cup of coffee!