Chocolate biscotti with hazelnuts

Chocolate biscotti with hazelnuts
Preparation time
15 mins
Cooking time
60 mins
8 people

Chocolate biscotti with hazelnuts.

Originally from Italy, these cookies are well adapted in any kitchen regardless of its location. Although there is! Do not survive – they eat too fast…


Chocolate biscotti with hazelnuts



  • 2.5 cups flour flour for working with dough
  • 1 Cup hazelnuts
  • 1.3 Cup sugar
  • 4 large eggs
  • 1/2 Cup cocoa
  • 1 tbsp finely ground coffee
  • 1/2 tsp. soda
  • 3/4 tsp. baking powder
  • pinch of salt


  1. Preheat the oven to 175°C. Nuts pour boiling water and blanch for 5 minutes Drain and dry on paper towels. Add the walnuts on a baking sheet and place in the hot oven for 10 minutes to brown. Pour the nuts on a kitchen towel and RUB well between palms brown skin has to keep up.
  2. Sift in large bowl flour, cocoa, coffee, salt, soda and baking powder.
  3. In another bowl, lightly beat eggs. Pour 2 tablespoons of the eggs and add the remaining sugar and whisk. Pour the egg mixture into the flour and knead soft dough.
  4. Add in the hazelnut dough and mix. Divide the dough into 2 parts. Hands sprinkled with flour, shape into 2 loafs and place them on a baking sheet, the laid parchment. Brush the surface of the egg. Bake for 15-20 minutes – the loaves should be firm to the touch.
  5. Remove the baking tray and leave for 5 min. with a Sharp knife, cut the loaves into slices with a thickness of 1 see
  6. Return the biscuits to the baking sheet and bake for an additional 20 min.
  7. The finished biscotti cool, leave it for 18-24 hours and then store in a tin box.

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