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Italian · Baking
Biscotti
Traditional Italian crunchy twice-baked almond and chocolate cookies.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whisk the eggs with sugar until light and fluffy.
2
Fold in the flour and mix until a dough forms.
3
Gently fold in the nuts and chocolate.
4
Shape the dough into a flat log, place on parchment paper, and bake for 25-30 minutes.
5
Slice the baked log into roughly 1 cm thick pieces, return the biscotti to the baking sheet, and toast for another 10 minutes.
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