- flour - 2 cups
- unsweetened cocoa - 1/2 cup
- instant coffee espresso. spoons
- soda - 3/4 Teaspoons
- baking powder - 1/2 teaspoons
- salt - 1 teaspoon
- unsalted butter, room temperature - 6 st. spoons
- sugar - 1 cup (plus for sprinkling to taste)
- large eggs - 2 pieces
- extract of vanilla - 1 teaspoon
- hazelnut - 1 cup
- bitter chocolate - 120 grams
1. Preheat the oven to 175 degrees with a stand in the center. Line the baking tray with parchment paper or a silicone mat. Sift together the flour, cocoa, espresso, soda, baking powder and salt. 2. Mixer in a large bowl to whip the butter and sugar together at medium speed for 2 minutes. Add eggs and vanilla extract, whisk for another 2 minutes. Reduce the speed of the mixer to low and add the dry ingredients in 3 supplements. Beat until smooth. Add chopped nuts and coarsely chopped chocolate, mix. 3. Put the dough on the work surface and knead. Divide the dough in half. Form a log from a part of the test with a size of 2X5 cm and a length of 30 cm. Repeat with the remaining half of the test. Lay the logs on a baking sheet and sprinkle a little sugar. 4. Bake for about 25 minutes until the batter is cracked. Remove the baking sheet from the oven and allow to cool for about 20 minutes. 5. With a long notched knife, cut each log into slices about 1 cm thick. Lay the slices on a baking tray and bake the biscuits for 10 minutes. Cool the biscotti on the counter and serve.
Servings: 10-15