Chocolat Hazelnut Biscotti Recipe Online

INGREDIENTS Total items( 9 )
Jenan Flour No.1 280 g Cocoa Powder 75 g Dr Oetker Bicarbonate Of Soda 1 tsp Nezo Fine Sea Salt 0.25 tsp Sis Fine Granulated Sugar 250 g Saha Eggs Large White 3 pcs Dr. Oetker Vanilla Extract With Seed 1 tsp Galaxy Minis Smooth Milk Chocolate Mini Bars Pouch 120 g Bayara Hazelnuts Shelled 125 g

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!

Dessert
Chocolat Hazelnut Biscotti