Cocoa biscotti without leavening, crunchy and enriched with raisins and hazelnuts. Easy and quick to prepare: a loaf is baked, cooled, then sliced and dried at low temperature until fully dried.
In a bowl, beat the egg with the milk and the sugar until you obtain a homogeneous mixture.
Add the sifted flour, cocoa, and baking powder, and mix until well incorporated and a homogeneous dough is obtained.
Combine the raisins and the coarsely chopped hazelnuts, distributing them in the dough.
Pour the dough into a loaf pan lined with parchment paper and level the surface.
Bake in a preheated oven at 180°C for about 25–30 minutes, until a toothpick inserted in the center comes out clean.
Let the loaf cool completely (preferably until the next day) before slicing it thinly.
Arrange the slices on a baking tray and bake at 150°C for about 20 minutes, turning them halfway through, until they are well dried and crunchy.
Let the biscotti cool on a wire rack, then store in an airtight container.
Loaf pan
Bowl
Baking tray
Parchment paper
Cooling rack
Store in tightly sealed food bags at room temperature for a few days; they can be frozen after the first baking and toasting.
If you want sweeter slices, increase the sugar to 3 tablespoons. For a lactose-free version, replace the milk with a plant-based drink. For a crunchier toasting, extend the time at 150°C, checking frequently.
United States
| Energy (kcal) | 278.14 |
| Carbohydrates (g) | 36.92 |
| of which Sugars (g) | 16.41 |
| Fat (g) | 10.65 |
| of which Saturates (g) | 1.36 |
| Protein (g) | 8.53 |
| Fiber (g) | 4.33 |
| Sale (g) | 0.09 |
