Ingredients:
125gr hazelnuts
300gr flour
75gr natural cocoa
2 teas spoon baking soda
1/8 tea spoon salt
3 large eggs
200gr sugar
1/2 tea spoon vanilla essence
2 tea spoon Nescafe
60gr natural chocolate chips
260gr white chocolate broken in
large pieces
How to make:
Preheat the oven to 170C(if it is a gas one set on 3).
Put the hazelnuts in a shallow baking dish. Bake them for around 7 min until they are lightly brown. Get them out of the baking dish and put them on a large cotton cloth. Cover them with the cloth and start rubbing. This will remove there shell and leave the nut naked. Take only the nut.
Increase the temperature of the oven to 180C (if it is a gas one set in on 4)
Spread butter on a shallow baking dish.
In a average sized bowl mix the flour, baking soda, cacao and salt.Mix them together.
In a large bowl put the eggs, sugar and vanilla essence mix well with a mixer on high speed until the mix becomes white and fluffy.
Set the mixer on low speed on gradually add the flour mix, Nescafe, chocolate chips and hazelnuts in the large bowl.
Stir, until the dough hardens.
Split the dough in two parts and form a bread like shapes with around 30cm long place them in the baking dish 5cm apart and press them gently to the bottom of the dish so the bottom of the dough flattens.
Bake the bread shaped dough for 25-30 minutes or until the dough hardens up to the touch.
Take out the dough and place it on cutting board for 10 minutes, so they can cool down.
Lower the temperature of the oven down to 170C
Cover two shallow baking dishes with baking sheets.
Cut the now baked and cool down dough into diagonal slices with around 1cm thickness.
Arrange the slices in the two baking dishes and bake for around 10-15 minutes.
After you take them out, arrange them on a metal grill and let them cool down completely.
Well this is how you are supposed to make Biscotti "Di Prato". You should get around 48 pieces.
Preparation time: 35 min+10 min for cooling down.
Baking time: 45 minutes.
Difficulty level:2
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