Biscotti with Hazelnuts and Chocolate

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

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 - 6 oz
Olive Oil - ¼ cup
Chocolate - 3.5 oz

Step by Step guide

Step 1

Preheat the oven to 356°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.