Chocolate Hazelnut Biscotti by @hervecuisine

1h15

16 servings

🌾

240 g

Flour

🍫

1.2 tbsp

Cocoa powder

🍬

110 g

Sugar

🥜

120 g

Hazelnuts

🫙

0.59 packet

Baking powder

🌻

2.4 tbsp

Sunflower oil

🥛

150 ml

Milk

🧂

1.2 pinches

Fleur de sel

🍦

1.2 tsp

Vanilla extract

🍫

120 g

Dark chocolate

  1. Sift
    • Cocoa powder
    • Baking powder

    Sift the cocoa, baking powder and flour well into a bowl.

  2. Add
    • Sugar
    • Fleur de sel
    • Flour

    Add the sugar and a little fleur de sel and mix these dry ingredients.

  3. Add
    • Vanilla extract
    • Sunflower oil
    • Milk

    Add the vanilla extract, the sunflower oil or melted butter, and the cow's or plant-based milk, and mix until you get a nice cocoa-colored dough.

  4. Add
    • Crushed hazelnuts

    Add the toasted hazelnuts and mix well to distribute them.

  5. Rest

    Let the dough rest in the fridge for 30 minutes.

  6. Shape

    Shape the dough into a large rectangle about 25 cm long by 5 cm wide.

  7. Place

    Place on a baking tray and bake for a first 20 minutes at 170°C.

  8. Cut

    Cut the biscotti about 1 cm thick and place them back on the tray.

  9. Bake

    Bake a second time for 10 minutes at 170°C to make them golden and crispy.

  10. Place
    • Dark chocolate

    Place the biscotti on a rack and decorate with melted dark chocolate, using a piping bag or a fork to make zigzags.

  11. Set
    • Dark chocolate

    Let the chocolate set at room temperature for about an hour.

Chocolate Hazelnut Biscotti by @hervecuisine

1h15

16 servings

🌾

240 g

Flour

🍫

1.2 tbsp

Cocoa powder

🍬

110 g

Sugar

🥜

120 g

Hazelnuts

🫙

0.59 packet

Baking powder

🌻

2.4 tbsp

Sunflower oil

🥛

150 ml

Milk

🧂

1.2 pinches

Fleur de sel

🍦

1.2 tsp

Vanilla extract

🍫

120 g

Dark chocolate

Preparation Steps

  1. Step 1/11

    Sift the cocoa, baking powder and flour well into a bowl.

    🍫Cocoa powder
    🫙Baking powder
    🌾Flour
    🥣Mixing bowl
    🧺Sieve

  2. Step 2/11

    Add the sugar and a little fleur de sel and mix these dry ingredients.

    🍬Sugar
    🧂Fleur de sel
    🥣Mixing bowl
    🥄Spatula

  3. Step 3/11

    Add the vanilla extract, the sunflower oil or melted butter, and the cow's or plant-based milk, and mix until you get a nice cocoa-colored dough.

    🍦Vanilla extract
    🌻Sunflower oil
    🥛Milk
    🥣Mixing bowl
    🥄Spatula

  4. Step 4/11

    Add the toasted hazelnuts and mix well to distribute them.

    🥜Crushed hazelnuts
    🥣Mixing bowl
    🥄Spatula

  5. Step 5/11

    Let the dough rest in the fridge for 30 minutes.

  6. Step 6/11

    Shape the dough into a large rectangle about 25 cm long by 5 cm wide.

  7. Step 7/11

    Place on a baking tray and bake for a first 20 minutes at 170°C.

    🍳Baking tray

  8. Step 8/11

    Cut the biscotti about 1 cm thick and place them back on the tray.

    🔪Knife
    🍳Baking tray

  9. Step 9/11

    Bake a second time for 10 minutes at 170°C to make them golden and crispy.

    🍳Baking tray

  10. Step 10/11

    Place the biscotti on a rack and decorate with melted dark chocolate, using a piping bag or a fork to make zigzags.

    🍫Dark chocolate
    ✨Cooling rack
    🫙Piping bag
    🍴Fork

  11. Step 11/11

    Let the chocolate set at room temperature for about an hour.

    🍫Dark chocolate

Composition

Ingredients

Types

Grains, Baking, Sugar, Nuts, Oil, Dairy, Spices, Flavoring, Confectionery

Ingredients

Flour, Cocoa powder, Sugar, Hazelnuts, Baking powder, Sunflower oil, Milk, Fleur de sel, Vanilla extract, Dark chocolate

Notes

Hazelnuts (toasted, crushed), Sunflower oil (or melted butter), Milk (cow's or plant-based), Dark chocolate (for decoration, melted)

Allergens

Gluten, Tree nuts, Milk, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Low-Sodium

Calories

120 kcal

Macro nutrients

Protein: 2.3g, Carbohydrates: 14g, Fat: 6g, Fiber: 1.2g, Sugars: 7g

Nutritional Information

Minerals

Magnesium: 20mg, Iron: 0.8mg, Calcium: 20mg, Sodium: 35mg, Potassium: 90mg

Vitamins

Vitamin E: 1.1mg, Vitamin B1 (Thiamine): 0.05mg

Preparation

Time Information

Preparation

45 minutes

Cooking

30 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Mixing bowl, Sieve, Spatula, Baking tray, Knife, Cooling rack, Piping bag, Fork

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Coffee Break, Everyday Treat

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy, Crispy, Chewy

Flavors

Chocolatey, Nutty, Sweet, Vanilla, Toasted Hazelnut

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1-2 weeks (in an airtight container,away from humidity), freezer : up to 3 months (in an airtight container or freezer bag,before chocolate decoration melts, thaw at room temperature)