Bicerin Coffee and Hazelnut Tegole Biscotti

Ingredients

• For the Bicerin Coffee
• 100 ml Italian espresso for Italian mocha I used Vergnano, from my hometown of Torino
• 20 ml heavy cream
• 4 squares dark chocolate choose a good one
• 1 tsp maple syrup
• cocoa powder to taste
• For the cookies
• 100 gr hazelnut flour
• 100 gr almond flour you can also use 200 of Hazelnut flour
• 60 gr unsalted butter
• 80 gr sugar
• 30-40 ml almond milk or your favorite milk I used pistachio and almond milk

Instructions

1. In a small sauce pan, melt the chocolate, and when it’s melted add the milk and stir to create a smooth hot chocolate cream;
2. hand-whip the cream wit the maple syrup. It doesn’t need to be fully whipped, just semi, and slightly thicker;
3. Make the coffee (I used an old traditional Italian mocha)
4. Choose a tall Irish Coffee or wine glass and start composing the dish by pouring the hot chocolate. If it has firmed top while preparing the cream, just heat it up again with a little more milk;
5. Now our the coffee over the chocolate, and lastly the semi-whipped cream. Dust with unsweetened cocoa powder;

1. Pre-heat the oven to 350 F with convection on;
2. in a mixing bowl, mix the flours, a pinch of salt, the sugar, and the butter previously softened at room temperature;
3. Add the milk and remember you may have to add a bit more according to the flour. We want a semi-fluid dough, a very creamy one;
4. on a baking sheet line with parchment paper or silicon, place a spoonful of dough and them spread it around in a circle (i did it with my hands) until you create a 4-inch very think circle. with this recipe you will have approximately 50 cookies.
5. Bake for 15-20 minutes or until nicely browned;
6. Allow to completely cool down and become crunchy. This a wafer-thin cookies that is supposed to be crispy.