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  1. Cut the hazelnut raw mixture into pieces. Mix the oil and 125g sugar. Stir in eggs one at a time. Stir in the nut mixture and lemon juice. Mix the flour, baking soda, baking powder, Citro-Baking and salt, stir in. Shape the dough into a loaf (approx. 10cm wide and 30cm long) on a baking tray lined with baking paper. Bake in a hot oven (electric cooker: 175°C/convection: 150°C/gas: level 2) for approx. 30 minutes. Cooling down.

  2. Cut the loaf into slices about 2cm thick. Place the slices cut-side down on a baking sheet. Mix cinnamon and 2-3 tablespoons sugar, sprinkle biscotti with half of the cinnamon-sugar mixture. Bake in the hot oven (electric stove: 150°C/convection: 125°C/gas: level 1) for about 10 minutes. Let cool down. Chop and melt the couverture. Drizzle with biscotti. Dry.

From bella – issue 52/2009


For about 18 pieces.

Preparation time approx. 1 1/2 hours

Baking time 40 minutes


  • 200g hazelnut raw mass

  • 60ml oil

  • 125g and 2 tablespoons of sugar

  • 2 eggs (class M)

  • 2 tbsp lemon juice

  • 250 g flour

  • 1/2 teaspoon baking soda

  • 1/2 tsp baking powder

  • 1 packet of Citro Back

  • 1/4 tsp salt

  • 1 tsp cinnamon

  • 150g dark chocolate chips

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