Preparation of the Chocolate hazelnut biscotti:
Use an electric mixer to mix the butter, sugar, egg and espresso in a bowl until the sugar has dissolved.
Add the flour, cocoa and baking powder and mix using a wooden spoon until firm.
Fold in the hazelnuts and pieces of chocolate.
Shape the dough into two thin, stick-shaped loaves and place on a baking sheet lined with baking paper.
Leave to cool down in the refrigerator for at least 15 minutes.
Preheat the oven to 180°C and bake the loaves for 25 minutes.
Remove from the oven and leave to cool down to almost room temperature.
Cut diagonally into slices approx. 5 mm thick.
Place the slices next to each other on a baking tray lined with baking paper and bake at 140°C for another 15–20 minutes until crispy. Leave to cool down on the baking tray before serving. Store in a storage jar.
For the Choco Hazelnut Biscotti:
g
Sugar
tbsp.
Butter
Egg
tbsp.
Strong espresso
g
Flour
tbsp.
Cocoa powder
tsp.
Baking powder
g
Hazelnuts
g
Dark chocolate