John Myers
Chocolate – Almond – Biscottini
The perfect chocolate – almond – biscottini recipe with a picture and simple step-by-step instructions.
- 70 g Sugar
- 180 g Soft butter
- 1 Egg
- 120 g Ground almonds
- 130 g Flour
- 40 g Unsweetened cocoa
- Icing sugar for dusting
- Preheat the oven to 190 ° C O / U heat. Line two baking sheets with parchment paper.
- Mix the softened butter with the hand mixer until frothy. Add the sugar and stir in. Then stir in the egg.
- Weigh and mix almonds, flour and cocoa. Gradually add to the egg mixture and mix everything well to form a dough.
- Now place small heaps of dough with a teaspoon on the baking sheet lined with baking paper. The piles of dough should be about 5 cm apart. The batter is enough for about 2 baking trays.
- Bake the biscottini in a preheated oven at 190 ° C for about 15 minutes. Then leave to cool on a wire rack. Dust the biscottini with powdered sugar while they are still warm.
- This is a fine pastry that tastes very good for young and old.
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