Fruit and Nut Chocolate Biscotti
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
60
- Ingredients
- ¾ cup Hazelnuts (shelled)
- 3 cups all-purpose flour
- 1 pinch salt
- 2 tsps Baking powder
- ½ cup cocoa powder
- 1 tsp vanilla extract
- 1 cup brown sugar
- 3 eggs
- 0.333 cup Pistachio (shelled)
- ½ cup raisins
- ½ tsp lemon zest finely grated (untreated)
- Also
- baking Parchment paper sheet
Preparation
Kitchen utensils
1 Pot mit Deckel, 1 Small knife, 1 Cutting board, 1 Citrus juicer, 1 Salad spinner, 1 Tablespoon, 2 Non-stick pans, 1 Slotted spatula, 1 Bowl, 1 Paper towel
Preparation steps
1.
Heat the oven to 180C / 160C fan / 375F / gas 5.
2.
Toast the hazelnuts in a dry non-stick skillet, stirring constantly, and rub off the brown skins. 3 Pour the flour in a heap onto a work surface, add the salt, baking powder, cocoa, vanilla and sugar and mix well. Make a well in the middle, break the eggs into the well and cut in all the ingredients to a smooth dough. Add a little more flour if necessary. Finally knead in the hazelnuts, pistachios, raisins and grated lemon peel.
3.
Shape the dough into a roll approximately 2" thick and press flat.
4.
Place on a baking tray lined with baking parchment and bake for about 20 minutes.
5.
Then take out of the oven, remove the baked roll from the baking tray at once and slice at a slight angle into approximately 1/2" slices using a sharp knife.
6.
Lay the slices on the baking tray and bake for a further 4-5 minutes each side. Leave to cool.
