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Almond biscotti, hazelnuts and white chocolate |
Traditional italian cookie with an almond and white chocolate twist.
Ingredients
Recipe for 12 tapasBiscotti cookie
Preparation time: 45 min
Preheat your four at 325 °F
-
Biscotti cookie dough
Mix the butter with the sugar until encorporated then add the eggs.
Next, add all of the dry ingredients (except for the crushed almonds) and fully encorporate.
Add the alcohol and the crushed almonds last.
Split the dough into 4 sections.
Roll out each section into roughly 25cm long rolls. Place on a baking sheet with parchment paper and insert into the oven. This first cooking will take 30 minutes. Then withdraw the biscotti from the oven and let cool.
Once cooled, cut the rolls into 2cm sections and place them onto a baking sheet with parchment paper again.
Place in oven for approximately 15 minutes or until desired color is reached.
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DIMANCHE À L'ITALIENNE
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- Basil Panna Cotta, strawberries and black pepper soup |
- Pistachio Financier, ivory whipped cream, roasted pistachio |
PASTRY CLASS
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- Traditional Tiramisù, coffee and chocolate |
- Chocolate Cappuccino and coffee mousse |
- Almond Biscotti, hazelnuts and white chocolate |
- Basil Panna Cotta, strawberries and black pepper soup |
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