Chocolate Hazelnut Crispy Biscuits
A crisp, oil-free chocolate biscuit loaded with large hazelnut pieces.
Ingredients
low-gluten flour
100 g
cocoa powder
10 g
egg
1
fine granulated sugar
40 g
hazelnut kernels
50 g
baking powder
approx. 2.5 g
Instructions
1
Step 1
Sift the low-gluten flour, cocoa powder, and baking powder together three times.
2
Step 2
Combine the egg and sugar, then whip until slightly pale.
3
Step 3
Fold the sifted flour into the egg mixture until evenly combined, then cut and fold into a dough.
4
Step 4
Mix the hazelnut kernels into the dough. You can leave them whole or chop them up first — it is up to your preference.
5
Step 5
Shape the dough into a long log, wrap it tightly in plastic wrap, and refrigerate for 1 hour.
6
Step 6
Take the log out of the fridge, place it whole on a baking tray, and bake at 150°C for 30 minutes.
7
Step 7
Remove from the oven, let it cool completely, slice into 5 mm thick bars, return to the baking tray, and bake at 150°C for 10 minutes.
