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Biscotti rice, with hazelnuts and dark chocolate chips

ingredients

servings

6

Eggs

2 unit

Sunflower oil

70 grams

Hazelnuts

40 grams

Dark chocolate, with milk

60 grams

Rice flour

250 grams

Iodized salt

1 pinch

Brown sugar

80 grams

Desserts from Italy

Biscotti rice, with hazelnuts and dark chocolate chips

Biscotti rice, with hazelnuts and dark chocolate chips

vegetarian with eggs with lactose with nuts with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Biscotti rice, with hazelnuts and dark chocolate chips

An alternative to the classics really tasty biscuits rice flour makes the dough very light and much more fragrant, as well giving a perfume and a very unique taste!

Biscotti rice, with hazelnuts and dark chocolate chips step 1

step 1

In a split bowl 2 eggs, add a pinch of salt and brown sugar. Work it all with an electric mixer for a few minutes: you will get a frothy and thick.

Biscotti rice, with hazelnuts and dark chocolate chips step 2

step 2

Make sure the sugar is melted and well blended. At this point add the sifted rice flour and stir again with electric whips: it takes 30 seconds and you will get some sort of crumbled shortbread

Biscotti rice, with hazelnuts and dark chocolate chips step 3

step 3

At this point add the oil seeds and mix by hand. Add the dark chocolate chips and hazelnuts cut in half.

Biscotti rice, with hazelnuts and dark chocolate chips step 4

step 4

Mix everything and make a dough not too bloated but slightly crushed.

Biscotti rice, with hazelnuts and dark chocolate chips step 5

step 5

Coated plumcake with a mold for baking paper and put your dough bake in hot oven at 180 ° in a ventilated mode for 20/25 minutes.

Biscotti rice, with hazelnuts and dark chocolate chips step 6

step 6

Remove from the oven when you see that the surface of the cookie was well browned.

Biscotti rice, with hazelnuts and dark chocolate chips step 7

step 7

At this point, extract the cookie from the mold, let it cool, then, with a sharp knife and very gently, then slice making oblique cuts, of a thickness of about 2 cm.

Biscotti rice, with hazelnuts and dark chocolate chips step 8

step 8

Put gently every nook on baking paper accedente the oven at 180 ° in a ventilated mode, and simmer for a couple of minutes per side. Remove from the oven, let cool and serve!

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