Ingredients
| 80 g Wholegrain spelt flour 70 g fine wheat flour 130 g powdered cane sugar 80 g quality plain chocolate 20 g cocoa 0.8 g instant coffee (powder) 2 eggs ca. 4 g baking soda 65 g milled hazelnuts 70 g (to 90g) chopped hazelnuts or sweet almonds |
How to prepare
Having visited Italy, some of you may know the fantastic cantuccini biscuits. Those served as an inspiration for creating this recipe.
Melt the chocolate on a water bath and let it cool off (not harden). Mix the flours with soda and milled nuts. Melt the instant coffee in whipped eggs. Mix these three parts creating a supple dough. Add the nuts or almonds last. Do not add them whole but chop them very coarsely (each nut will be chopped into two or three pieces). Whole nuts would make slicing difficult when baked.
Let the dough stand and proceed to creating rolls (about 2.5 cm diameter) placing them on a baking tray covered with a sheet of baking paper. Bake at 170 - 180 °C for about 15 minutes. The baking soda will make the rolls rise a little. Small surface cracks are not a problem. Once cooled off, carefully slice the rolls (0.8 - 1 cm) and let the slices dry for about 20 minutes at 130 °C.
