Description
Very chocolate, very nutty and very crunchy biscotti.
Ingredients
-
Egg white
4 piece
-
Sugar
150 g
-
Hazelnuts
100 g
-
Dark chocolate
140 g
-
Milk
1 tsp
Cooking
Binder for protein is not mandatory, but if you have it you'll need 1/3 tsp
Hazelnuts and chocolate grind if you have chocolate bars, it is possible to grate.
Begin to whisk the egg whites to a foam and sieve binder. If you are doing without the top coat this step is skipped.
Whisk whites adding the sugar in portions until stable peaks and until the sugar is dissolved. Proteins should be a very tight and keep good form.
Add the nuts and stir with a spatula. Then I got excited and added the nuts during operation of the mixer, which was impossible to do, as the whites are a little bit settled. So I strongly recommend to mix gently with a spatula.
Add the chocolate and mix with a spatula.
To fill the protein mass with a pastry bag or ordinary plastic bag. Cut off the tip and deposited on parchment paper circles of approximately the same diameter.
Bake in pre-heated to 90* C (195* F) oven for 1.5 hours. Then the oven a little lift and leave it in her cookies to cool down.
Melt in a water bath of 40 g of chocolate, add 1 tsp milk and stir until smooth.
Spread out the cookies in pairs, to smear one chocolate and put the second. Also a layer of cream, jam or jam.
Of this number ingredients I got 26 halves and respectively 13 cookies.
Tender, crisp, very well, walnut-chocolate!
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