5 eggs
2 1/2 cups of sugar
1 teaspoon of cinnamon
1/4 cup of ground cloves
1/2 cup of chopped candied fruit
3 cups of almonds or hazelnuts, chopped
1 cup of all-purpose flour
1/4 teaspoon of active dry yeast
biscotti
Chocolate Topping:
60g of chocolate
2 egg whites
1 cup of confectioner's sugar
5 eggs
2 1/2 cups of sugar
1 teaspoon of cinnamon
1/4 cup of ground cloves
1/2 cup of chopped candied fruit
3 cups of almonds or hazelnuts, chopped
1 cup of all-purpose flour
1/4 teaspoon of active dry yeast
biscotti
Chocolate Topping:
60g of chocolate
2 egg whites
1 cup of confectioner's sugar
Beat the eggs and sugar together
Mix well
Add the ingredients one by one, except for the biscotti
Spread the mixture over the biscotti so that it has 1 cm of thickness
Let it rest overnight to dry
Cut into squares or circles and bake in a slow oven
Bake with the door slightly open for 20-30 minutes
For the topping, melt the chocolate
Beat the egg whites until stiff, add the sugar and mix for 15 minutes or beat in a mixer for 5 minutes
Add the warm chocolate
If too thin, add more melted chocolate
Spread over the biscotti once cooled
To serve, garnish with almonds or hazelnuts, if desired.
