Chocolate and chestnut biscotti

• Refrigerated

  • 3 Eggs, medium

• Baking & Spices

  • 150 g Ap flour
  • 1 tsp Baking powder
  • 200 g Chestnut flour
  • 180 g Sugar

• Nuts & Seeds

  • 100 g Almonds, raw

• Other

  • 100g chocolate chips or chunks (0.5 cup

Found on invitadoinvierno.com

Description

Ingredients

• 3 medium eggs
• 180g sugar (1 cup)
• 150g AP flour (1⅕ cup)
• 200g chestnut flour (1⅓ cup)
• 1 tsp baking powder
• 100g chocolate chips or chunks (0.5 cup)
• 100g raw almonds, blanched or whole (0.5 cup)

Directions

• Break the eggs into a bowl and add sugar. Stir until the sugar dissolves.
• Sift the regular flour with the baking powder. Add eggs and mix well by hand or in a stand mixer with the paddle attachment.
• Then add the whole almonds and chocolate chips, and mix the best you can to evenly distribute them.
• Divide the dough in half and shape both halves into thin loaves as depicted in the images. Lay them on a mat or parchment paper and bake 25-30 minutes at 180º C, 355ºF (no convection).
• When the loaves are golden brown and firm to the touch, remove from the oven and let cool 5 minutes. Then cut them into slices about 1 cm thick, be very careful as they quite brittle, and lay all the slices on a baking sheet.
• Then bake in the oven again to dry them about 5-7 minutes per side, at the same temperature as before. Let cool on a wire rack. And theyre ready to be devoured.