How to make
The oven is heated to 340°F (170°C). Prepare a flat tray with baking paper.
The hazelnuts must be crushed into large pieces and roasted. In a bowl, mix the espresso, milk, egg and vanilla. They are beaten with a wire whisk.
In the bowl of the mixer, beat the flour, sugar, baking soda, baking powder, salt and all of the dry spices at a low degree, so that they mix well. Gradually add the liquid mixture and beat it, by adding the hazelnuts and chocolate and forming a dough, which is very sticky.
Remove it from the mixer and place it on a very well floured surface. It is divided into two equal parts and with floured hands it is formed into a cylinder, which is 10″ (25 cm) long and 2″ (5 cm) wide. It is placed in a tray with baking paper with a distance between the two cylinders of about 2″ (5 cm).
Bake at 340°F (170°C) for about 35 minutes with a fan. Once ready, the biscotti are left for 10 minutes in the tray and are then removed and cooled on a wire rack. Once they have cooled, they are cut with a very sharp and serrated knife, into 0.8″ (2 cm) thick pieces diagonally.
Place the slices of biscotti in a lying position and bake for 5 minutes to dry them out and become crunchy, then turn them over and bake them again for 5 minutes.
Note: The original recipe has grinded cloves, but I replaced them with nutmeg. Bake with the fan on. The biscotti are stored for a longer time in a closed box.
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The name Biscotti is used by the Italians for long and curved biscuits and was originally used and intended for dipping in wine or coffee. Its name comes from Bis - which means to repeat twice and Cotto - biscuit and is always baked or boiled.
Some biscotti have butter, but this one has mostly dry ingredients. Characteristically, it is always diagonal in shape and is always baked twice, in order to be well baked and dry and with a long shelf life.
The Cappuccino Biscotti are ready.
