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Hazelnut Cinnamon Biscotti

Details


  • Preparation time: 25 min.
  • Baking time: 40 min.
  • vegan
Seraphine
(Wilhelm Studio)
Hazelnut Cinnamon Biscotti
Hazelnut Cinnamon Biscotti

Method


Preheat the oven to 175 degrees.
Whisk 1 tablespoon of flax flour with 100 ml of lukewarm water and set aside. The mass will thicken and is used as an egg substitute.
Mix the margarine and sugar in a bowl until creamy. Stir in the thickened flax flour or 2 eggs.
Mix the flour, cinnamon, vanilla powder, baking powder, and salt in a second bowl and stir or knead into the liquid ingredients. Finally, add the chopped hazelnuts and knead them into the dough. Divide the dough into 3-4 pieces and shape into loaves approx. 5 cm wide and 10 cm long.
Place the loaves on a parchment-lined baking sheet and bake for 30 minutes. Remove from the oven, let the loaves cool down briefly and cut into approx. 1 cm thick slices. Now place the slices on the baking sheet again and bake for 10 minutes. Then let cool down completely
Melt the couverture in a water bath. Dip the cooled biscotti halfway in the chocolate and sprinkle with the chopped hazelnuts. Let cool on a wire rack or baking paper.

Ingredients


Rapunzel Products


200845 Hazelnuts project, demeter
1430785 Semisweet couverture, HAND IN HAND
1400325 Cristallino cane sugar, HAND IN HAND
600675 Linseed flour
1460370 Bourbon vanilla powder, HAND IN HAND
1200135 Atlantic sea salt fine
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de