Chocolate Hazelnut Biscotti

Hello Dear Friends,

The first recipe of the new year with hazelnut, which is very special for me. chocolate biscotti I wanted it to be. The most important feature of these biscuits, which are not missing from our house, is that they last for a long time. During my pregnancy (I'm in the last weeks now), I took care not to buy a ready-made product, except for places that I loved and trusted very much from outside. At this point, I used to meet my biscuit needs mostly with this recipe.

Let me state that it is a great recipe that does not require much effort to make. First we mix the liquid and then the dry ingredients and prepare it with a simple method. The most important point to pay attention to is the slicing part. When slicing, be careful not to break it too much. I recommend using a serrated bread knife for this.

Let me share a kitchen secret with you, if you want it to be both shiny and more together while slicing, you can apply egg white on the biscotti before placing it in the oven (first baking). I sometimes apply and sometimes not, but when I do, there is no egg smell.

biscotti Prepare and store in an airtight container. You can store at least 1 month at room temperature.

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Ingredients for Chocolate Hazelnut Biscotti Recipe

• 5 tablespoons of butter (75 g)
• 1 cup of powdered sugar (120 g)
• 1 large eggs
• 2 cups of flour (230 g)
• 3 soup spoons of cocoa
• 2 teaspoons of baking soda (4 g)
• 2 teaspoons of baking soda (4 g)
• 1 cup of hazelnuts
• half a cup of chocolate chip cookies or chocolate chips

How to Make Chocolate Hazelnut Biscotti Recipe?

1. Beat room temperature butter and powdered sugar at high speed until creamy. Slowly add the egg and mix.
2. Sift together the flour, cocoa, baking soda and baking powder.
3. When the egg is completely mixed, add half of the flour mixture first and mix on low speed.
4. When it starts to come together a little, add the remaining flour to the dough and take it to the kitchen counter.
5. Add the hazelnuts and chocolate to the dough, knead slowly to collect and divide into two equal parts.
6. Roll the two pieces of dough you have divided into the size of the tray you will use.
7. Place the dough on a lightly greased baking tray.
8. Bake in a preheated oven at 180 degrees for 35 minutes.
9. Remove the biscotti from the oven and let cool for about 20 minutes. When it comes to room temperature, slice it and place it back on the tray with the sliced ​​side up.
10. Bake in the oven at 150 degrees for another 15 minutes. When cool, transfer to airtight containers and serve whenever you want.