Biscotti with hazelnuts and chocolate

Ingredients for 1 servings:

• 315 g flour
• 40 g cocoa powder, unsweetened
• 1 tsp baking soda
• 1 tsp salt
• 85 g butter (soft)
• 210 g sugar
• 2 large eggs
• 145 g hazelnuts, chopped
• 135 g dark chocolate, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 180°C and line a baking sheet with baking paper. Finely chop the hazelnuts and chocolate, mix the flour, cocoa powder, baking soda, and salt. Then cream the softened butter with the sugar. Add the eggs and mix until well combined. Now add the flour mixture and stir in until the dough begins to firm up. Then add the chopped chocolate and hazelnuts. Knead the dough with your hands, divide it, and form two strands of dough about 23×8 cm. Place these on the baking sheet and bake for 35 minutes, or until the dough is firm when pressed with your fingers. They will now also have nicely cracked open on top. Remove from the oven, cool on the sheet for about 10 minutes, and then cut into slices about 2 cm wide on a board. It’s a good idea to hold the baked pieces you’re cutting off with one hand so that too much doesn’t break off. Carefully place the slices back on the baking sheet and bake the biscotti in the oven for another 10 minutes. Then let them cool completely on a wire rack. They will keep for some time in an airtight container.