The Italian chocolate biscotti with almonds is neither too sweet nor too greasy and has a very pleasant crunchy texture. It is perfect for quick snacks and light breakfasts with tea or coffee. You can also add other nuts or chopped dried fruits to the dough.
It is necessary
- - 1 glass of almonds
- - 2 1/2 cups flour
- - 1/2 cup cocoa powder
- - 1 tablespoon Expresso powder
- - a pinch of salt
- 1/2 teaspoon baking soda
- - 3/4 teaspoon baking powder
- - 4 large eggs
- - 1 1/3 cups sugar
Instructions
Step 1
Preheat oven to 170 C. Place the almonds on a baking sheet and lightly fry for 10 minutes. Then remove from the oven and wrap the kernels in a cotton towel. Peel and set aside.
Step 2
Sift flour and mix with Expresso cocoa powder, salt, baking soda and baking powder. Set aside.
Step 3
Beat the eggs with a whisk or mixer. In a separate bowl, place two tablespoons of the egg mixture (needed for brushing). Add sugar and stir well. Then add the flour mixture and knead to a soft dough.
Step 4
Divide the dough in half. Take one part of the dough and roll it into a 15 * 15 cm square. Put hazelnuts on top of the dough and press lightly.
Step 5
Roll the dough into a cylinder 5 cm wide and 30-40 cm long. Place parchment paper on a baking sheet and place the resulting roll of dough. Repeat with the other half of the test. Brush with egg mixture on top.
Step 6
Place in oven and bake for about 15-20 minutes, until firm to the touch. Let cool and cut into pieces with a sharp knife. Place them on a baking sheet and put them back in the oven. Bake for another 20 minutes, until crispy and dry. Allow to cool completely before serving.
