Milk Chocolate, Walnut Biscotti – Biscotti al Cioccolato al Latte & Noci
Music: Abilene, Sheryl Crow. These biscotti are perfect for the calm after the storm. That’s why I always keep a few in my kitchen, sometimes changing milk chocolate into dark or white, and substituting walnuts for pistachios or almonds, they always work great. Small and old-fashioned, these crunchy biscotti look so effortlessly sweet that no one will resist your white flag – especially your sweet-tooth boyfriend.
250 gr flour
50 gr oat flour
150 gr sugar
140 gr milk chocolate, cut into pieces
2 tsp cocoa powder
1 tsp baking powder
1 pinch of salt
Beat the eggs with the sugar until pale. Add the flour, the cocoa powder, the baking powder and the salt. Add the chocolate and the walnuts . Divide the dough into two and roll each half into a log that is 1 1/2 inches in diameter and place the logs on a sheetpan lined with parchment paper. Flatten the logs a bit and bake at 180° C for about 20 minutes. Let them cool completely and cut with a serrated knife into individual biscotti, then place them on the same sheetpan and bake another 20 minutes at 180° C until lightly golden.