Biscotti with chocolate
Biscotti with chocolate
I usually bake biscotti for Christmas. I really like these hard biscuits, which traditionally are baked twice to make them dry and crispy. They can be flavoured in many ways. I have a weakness for dark chocolate, so I chose to add some the first time I tested baking them in my Hajka oven. The result was very good, really delicious biscuits!
- Author
- Maggy Elva Solberg - friluftsmat.no
Ingredients
- 50 g butter
- 100 g sugar
- 0,5 lemon - grated zest
- 1 small egg
- 50 g almonds
- 30 g dark baking chocolate
- 230 ml flour
- 1 tsp vanilla sugar
- 1 tsp baking powder
Directions
- Mix the butter and sugar together. I used a food processor.
- Grate the lemon zest and roughly chop the chocolate. Mix together with all the dry ingredients (put aside approx. 0,5 dl of the flour).
- Add the egg and the dry ingredients to the bowl with the butter and sugar, and mix well. Add the rest of the flour if necessary - you should be able to form the dough into a sausage shape using your hands.
- Mount the baking plate on the Hajka, preheat (with both heat deflectors) and lid for approx. 5 minutes on medium-high heat.
- Roll sausages with your hands (can also be prepared at home), place them on baking paper and press them outward with your fingers so that they become wider.
- Lower the temperature to medium-low. Place the dough and baking paper on the metal plate, put the lid on, and bake for approx. 15 minutes. Keep an eye on the process and adjust the temperature to avoid burnt biscuits.
- It is difficult to give an exact baking time. It depends on, among other things, how high the heat is, which gas burner system you are using, and the weather conditions.
- Remove from the heat, cut into slices on an angle, and bake the biscotti's under the lid for further 8 minutes
