Biscotti with almonds and chocolate

Cooking

Step 1

Preheat the oven to 180 degrees.

Step 2

Whoever has a stationary mixer is very lucky, because it is enough to add the ingredients one by one to the bowl and the dough will be ready without any effort. To do this, take the nozzle "shovel", first beat it with butter and sugar, then add one egg, flour mixed with baking powder, and honey. It turns out the dough is of the same consistency as in the photo. The dough should not be "thinner", otherwise the sausages will spread on the baking sheet. Then add nuts with chopped chocolate to the bowl and turn on the mixer for a few more seconds to stir the dough until smooth. If there is no mixer, then we do everything with our hands in the same sequence. But the dough is dense, sticky, kneading is quite difficult.

Step 3

Divide the dough into 2-3 parts and roll each part into a long sausage, about 4 cm in diameter. Put the sausages on a baking sheet covered with baking paper and bake for about 25 minutes until golden. We take out the baking sheet, do not turn off the oven!

Step 4

We shift the sausages on the board and while hot, cut obliquely with a very sharp knife into crowbars, about 2 cm thick. Put them back on the baking sheet. You need to cut while hot, then the almonds will not crumble and crumble biscotti after them.

Step 5

Bake the biscotti for another 6-8 minutes. Cool, transfer the croutons to a jar with a tight lid and, ideally, carry a couple of things for morning coffee.