Olive Oil, Hazelnuts and Cocoa Biscotti

Prep Time:

35

Cook Time:

15

Serves:

2

Level:

Beginner

Tag:

Italian

ABOUT THE RECIPE

Are you ready to treat yourself with light and crunchy biscotti?

INGREDIENTS

  • 2 1/2  cup (300 g) all-purpose Flour

  • ½ cup (100 g) cane sugar

  • ¾ cup (100 g) whole hazelnuts

  • 3 oz (80 g) extra virgin olive oil

  • ¼ cup (40 4) dark cocoa

  • ¾ cup (100 g) dark chocolate chips

  • 5 oz (140 ml) whole milk (or almond milk)



TOOLS

  • 1 large bowl

  • cookie cutter

  • baking sheet

  • baking tray



A NOTE ON MEASUREMENTS

We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.

PREPARATION

In a large bowl sift the flour with the cocoa powder, add the sugar and coarsely chopped hazelnuts. Add the olive oil and the chocolate chips, mixing until you get a grainy mixture. Continue to work the mixture by adding the milk. You will need to obtain a homogeneous and fairly firm mass, with the consistency of a shortcrust pastry.


On a lightly floured work surface, roll out the dough with a rolling pin to a thickness of about 5 mm and make the biscuits with the help of a 6 cm diameter round mold.


Place the biscuits, spacing them apart, on a plate lined with parchment paper and bake at 170 ° for about 15 minutes. Check the cooking with a toothpick.

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