HAZELNUT CINNAMON BISCOTTI

1. Cut the hazelnut raw mixture into pieces. Mix the oil and 125g sugar. Stir in eggs one at a time. Stir in the nut mixture and lemon juice. Mix the flour, baking soda, baking powder, Citro-Baking and salt, stir in. Shape the dough into a loaf (approx. 10cm wide and 30cm long) on a baking tray lined with baking paper. Bake in a hot oven (electric cooker: 175°C/convection: 150°C/gas: level 2) for approx. 30 minutes. Cooling down.

2. Cut the loaf into slices about 2cm thick. Place the slices cut-side down on a baking sheet. Mix cinnamon and 2-3 tablespoons sugar, sprinkle biscotti with half of the cinnamon-sugar mixture. Bake in the hot oven (electric stove: 150°C/convection: 125°C/gas: level 1) for about 10 minutes. Let cool down. Chop and melt the couverture. Drizzle with biscotti. Dry.

From bella – issue 52/2009