Chocolate Biscotti with Hazelnuts and Pistachios
These chocolate biscottis are a good source of plant protein from the hazelnuts and pistachios.
These biscotti make a delicious light breakfast with coffee.
Preheat the oven to 350°F.
Toast the hazelnuts in a dry skillet. Rub in a clean towel to remove the skins. Combine the flour, cocoa, salt, baking powder and vanilla sugar. Make a well in the center and pour in the beaten eggs. Mix until a smooth dough is formed. If the dough is too sticky, add a bit more flour. Knead in the hazelnuts, pistachios, raisins and lemon zest.
Form the dough into a 2-inch thick log and press lightly to flatten. Place on a baking sheet lined with parchment paper and bake for 20 minutes. Remove from the oven, allow to cool slightly, and slice, on a diagonal, about 3/8 inch thick. Place the slices bake on the baking sheet and bake for 4-5 minutes on each side. Remove from the oven and cool on a wire rack.