Biscotti with hazelnuts and chocolate
6 servings
40 minutes
Biscotti with hazelnuts and chocolate is a classic Italian cookie that dates back to medieval Tuscany. Its name comes from the Latin 'biscoctus', meaning 'twice baked'. This baking method makes it crispy and perfect for serving with coffee or dessert wine. The crunch of hazelnuts harmoniously blends with the rich flavor of chocolate, creating a delightful duet where sweetness and nutty depth balance each other. Each slice has a pleasant density and light crumbly texture that unfolds with every bite. Biscotti is not just a cookie but a small gastronomic bridge between Italy's traditions and modern enjoyment of refined flavors. It is perfect for cozy tea time or as an elegant gift.
1
Preheat the oven to 180 degrees. Mix flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs with olive oil. Add the flour mixture to the egg mixture and mix well. Add chopped chocolate and nuts.
- Wheat flour: 3 glasss
- Sugar: 1 glass
- Baking powder: 2 teaspoons
- Salt: 0.3 teaspoon
- Chicken egg: 3 pieces
- Extra virgin olive oil: 0.3 glass
- Chocolate: 100 g
- Hazelnut: 170 g
2
Transfer the dough to a floured surface and divide it into two parts. From each part, form sausages 25 cm long. Place them on a baking sheet lined with parchment paper. Slightly flatten with your hand.
3
Bake for about 30-35 minutes. Let cool for about 15 minutes. Reduce the temperature to 160 degrees. Cut the sausages diagonally into slices slightly thicker than a centimeter.
4
Place the biscotti on a baking sheet and bake until golden brown, about 30–35 minutes. Cool on a rack.