Hazelnut Cinnamon Biscotti
Info
- Perptime 25 Min.
- Baketime 40 Min.
Ingredients
Portions
- 160 g vegetable margarine
- 2 eggs or 100 ml water and 1 tbsp Rapunzel Linseed flour
- 250 g Hazelnuts project
- 200 g Cristallino cane sugar HIH
- 300 g flour
- 1 Bourbon vanilla powder HIH
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 Atlantic sea salt fine
- 200 g Rapunzel Semisweet couverture
Preparation
Preheat the oven to 175 degrees.
Whisk 1 tablespoon of flax flour with 100 ml of lukewarm water and set aside. The mass will thicken and is used as an egg substitute.
Mix the margarine and sugar in a bowl until creamy. Stir in the thickened flax flour or 2 eggs.
Mix the flour, cinnamon, vanilla powder, baking powder, and salt in a second bowl and stir or knead into the liquid ingredients. Finally, add the chopped hazelnuts and knead them into the dough. Divide the dough into 3-4 pieces and shape into loaves approx. 5 cm wide and 10 cm long.
Place the loaves on a parchment-lined baking sheet and bake for 30 minutes. Remove from the oven, let the loaves cool down briefly and cut into approx. 1 cm thick slices. Now place the slices on the baking sheet again and bake for 10 minutes. Then let cool down completely
Melt the couverture in a water bath. Dip the cooled biscotti halfway in the chocolate and sprinkle with the chopped hazelnuts. Let cool on a wire rack or baking paper.
