Description
Continue to experiment with dishes for Easter. This dessert is bribed by the fact that it can be prepared and take with you, and there are no problems that will flow cream or deteriorate form. Stunning aroma of chocolate and nuts filled the whole kitchen. But if you believe the recipe is the juice of this dessert opens at the moment when you dip it into wine or brandy. What could be better than a glass of Cahors wine and biscotti for Easter?!
Ingredients
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Flour
300 g
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Chicken egg
4 piece
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Sugar
200 g
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Dark chocolate
120 g
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White chocolate
100 g
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Nuts
150 g
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Leavening agent
1 tsp
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Soda
1 tsp
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Vinegar
1 tsp
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Cocoa powder
1 Tbsp
Cooking
A mixture of nuts put in the oven for 10 minutes at 180 ° C to dry and remove the husk.
Dark chocolate melt in a water bath.
White chocolate cut into slices.
Add eggs and sugar.
Beat until thick foam (about 5 minutes).
Then I realized that the bowl I have a little, and took a big pot! :) I combined the flour and baking powder and slowly injected into the egg mixture.
The dense batter of melted chocolate.
Mixed nuts, cocoa and soda (slaked vinegar). All mixed.
From the test, which turned out pretty dense, formed 4 small baguette. To shape the baguettes better with wet hands.
Did every small incisions and sent in the oven for 30 minutes at 180 degrees.
Ready to get biscotti and let cool slightly.
Slice, sprinkle with powdered sugar.
The wine was not at home, but with tea biscotti went with a Bang! I liked the recipe for its simplicity and great taste! Bon appetit!
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