Chocolate Biscotti

Ingredients

• 120 g hazelnuts
• 50 g shelled pistachios
• 75 g raisins
• 0.5 tsp grated organic lemon zest
• 350 g flour
• 60 g cocoa powder
• 1 pinch salt
• 0.5 packet Baking powder
• 1 tsp bourbon vanilla (Reformhaus)
• 220 g brown sugar
• 3 eggs
• parchment paper

Instructions

1. 1.

   Roast the nuts in a non-stick pan without fat while stirring, and grate the brown skins of the shells. Gather the flour on a work surface, mix in salt, baking powder, vanilla, and sugar well. Create a hollow in the center, beat the eggs into it, and knead all ingredients into a smooth dough. Add more flour if needed. Finally fold in the nuts, pistachios, raisins, and grated lemon zest.

2. 2.

   Shape the dough into about 5 cm thick logs and flatten them. Place on a parchment-lined baking sheet and bake in a preheated oven at 180 °C (middle rack) for about 20 minutes. Remove the sheet, take the nut stick off immediately, and cut it with a sharp knife into roughly 1 cm wide, diagonal pieces. Lay the pieces back on the sheet and bake each side for another 4–5 minutes, then let cool.