: Biscotti with Hazelnut and chocolate hazelnut cream
Back in 2006 I have with Latin cuisine seen a recipe for biscotti, I wanted to bake ever since. Today it finally happened. The biscotti are visually beautiful and taste great chocolatey-nutty and are crunchy. They cry out for a good cup of coffee.
Ingredients: 300 grams
flour 2 Tbsp. Cocoa powder
1 / 2 tsp baking powder
1 / 2 tsp baking soda
1 / 2 tsp salt
great 3. Eggs
200 grams sugar 150 grams
Nutella or nut-nougat cream
140 grams hazelnuts
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the oven to 200 ° C preheat.
the hazelnuts on a baking sheet for about 10 minutes roasting, pour into a plastic net dannanschließend kräfigabrubbeln and the brown skin. The hazelnuts in half.
The oven temperature to 175 ° reduzieren.Mehl, cocoa powder, baking powder, baking soda and salt in a mixing bowl.
eggs with sugar until creamy. Add Nutella. DieMehlmischung to the egg mixture add Nutella. The halbiertenHaselnüsse hinzufügen.Den dough into two large sections of about 450 g to divide and form a leichtbemehlten work surface to about 35 cm long rolls. Ollen commanding a sufficient distance from the edge and put each other on a baking sheet lined mitBackpapier. The roles to about 1 to 1.5 cmdicken rectangles press flat.
The rectangles for about 20 minutes at 175 ° C bake. The Backblechaud the oven and cool for 30 minutes, reduce oven temperature to 150 ° lassen.Die C.
Each rolling pin diagonally schneidenund in 8 mm to 1, 3 mm thick slices upright designed on a baking sheet with parchment paper Biscotti stellen.Die for another 15 or 20 minutes until they are dry.
to cool on a wire and store in an air-tightly closed container.
Source: http://ostwestwind.twoday.net/stories/1658950/
recipe in English: http://groups.google.de/group/de.rec.mampf/msg/ead7c4ab8efcabfa?hl Mr
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