Nuts, chocolate and coffee compliments eachother very well in these biscotti. They are crunchy and not to sweet. Try them with a cup of coffee. I don`t have many new years resolutions this year but one I am trying to stick too is not to trow out so much food. Try to use all the leftovers. It is money out the window.
Biscotti with hazelnuts, chocolatee and coffee
About 24
3 1/2 tbsp butter
1/3 cup+ 1 tbsp granulated sugar
1 1/2 eggs
1 tsp bakingpowder
1/2 tsp vanilla extract
About 1 1/2 cup all-purpose flour
1/3 cup hazelnuts, roughly chopped
1.7 oz dark chocolate, chopped
1 tbsp cold brewed coffee
Preheat oven to 400 F. Cover a baking sheet with parcement paper.
Cream butter and sugar with a food processor or with a hand mixer. Add the eggs, coffee and vanilla extract.
Mix everything together well. Whisk together flour and baking powder. Stir in flour mixture, a little at a time. Dough is soft but not sticky. Then stir in nuts and chocolate.
Divide the dough in half and roll each half into logs. Flatten them slightly with your hand.
Place them on the baking sheet and bake for about 20 min. Take out the sheet, let it stand for 5 minutes. Cut the logs crosswise on the diagonal into 3/4 inch (2 cm) slices. Place them with the cut surface up and bake for a further 20 min. Remove from oven and place on a wire rack to cool. They will crisp up when cooled.
Store in an airtight container.
About 24
3 1/2 tbsp butter
1/3 cup+ 1 tbsp granulated sugar
1 1/2 eggs
1 tsp bakingpowder
1/2 tsp vanilla extract
About 1 1/2 cup all-purpose flour
1/3 cup hazelnuts, roughly chopped
1.7 oz dark chocolate, chopped
1 tbsp cold brewed coffee
Preheat oven to 400 F. Cover a baking sheet with parcement paper.
Cream butter and sugar with a food processor or with a hand mixer. Add the eggs, coffee and vanilla extract.
Mix everything together well. Whisk together flour and baking powder. Stir in flour mixture, a little at a time. Dough is soft but not sticky. Then stir in nuts and chocolate.
Divide the dough in half and roll each half into logs. Flatten them slightly with your hand.
Place them on the baking sheet and bake for about 20 min. Take out the sheet, let it stand for 5 minutes. Cut the logs crosswise on the diagonal into 3/4 inch (2 cm) slices. Place them with the cut surface up and bake for a further 20 min. Remove from oven and place on a wire rack to cool. They will crisp up when cooled.
Store in an airtight container.
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