Biscotti nocciole e cioccolato per bimby TM6 TM5 TM31

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, espresso powder, cocoa powder, and salt.

In a separate bowl, beat the eggs and mix in the vanilla extract until combined.

Add the egg mixture to the dry ingredients and stir until a dough forms.

Fold in the hazelnuts and dark chocolate chips until evenly distributed.

Divide the dough in half and shape each half into a log about 12 inches long on the prepared baking sheet.

Bake the logs for 25-30 minutes, until firm to the touch and slightly golden.

Remove from the oven and let cool for 10 minutes on the baking sheet.

Slice the logs diagonally into 1-inch thick pieces using a serrated knife.

Place the biscotti cut side down back on the baking sheet.

Bake for an additional 10-15 minutes until dry and crisp.

Allow to cool completely on a wire rack before serving.

Spice Level:

Allergens