How to cook a chocolate biscotti with hazelnuts Bashny.Net

Originally from Italy, these cookies are well acclimatized to any kitchen, regardless of its location. Although there is no! Do not get accustomed - they eat too fast ...

INGREDIENTS:

2, 5 cups flour + flour for dough with
1 cup hazelnuts
1, 3 cups sugar
4 large eggs
1/2 cup cocoa
1 tbsp. l.
melkomolotogo coffee 2.1 h. L. soda
3.4 h. L. baking powder
a pinch of salt




COOKING RECIPE:

1. Preheat the oven to 175 ° C. Nuts fill with boiling water and blanch for 5 minutes. Fold in a colander and pat dry with paper towels. Sprinkle nuts on a baking sheet and place in hot oven for 10 min., That they are lightly browned. Transfer the nuts to a kitchen towel and rub between your hands well - brown peel should be left behind

. 2. Sift the flour into a large bowl, cocoa, coffee, salt, baking soda and baking powder.

3. In another bowl, lightly beat the eggs. Mould 2 tbsp. l. eggs and add the remaining sugar and beat. Pour the egg mixture into the flour and knead a soft dough.

4. Add the hazelnuts and mix the dough. Divide the dough into 2 parts. Hands, sprinkle with flour, form a loaf 2 and reload them on a baking sheet, the laid parchment. Lubricate the surface of the egg. Bake for 15-20 minutes. - The loaves should be tight to the touch

. 5. Remove the baking sheet and leave for 5 minutes. With a sharp knife cut the loaves into slices, 1 cm thick.

6. Return the cookies on a baking sheet and bake for another 20 minutes.

7. Ready biscotti cool, leave for 18-24 hours and then store it in a tin box.