ABOUT THE RECIPE
Are you ready to treat yourself with light and crunchy biscotti?
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)
1 large bowl
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.
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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