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Pretzel Choc Biscotti

50 Min
Pretzel-Choc-Biscotti

Preparation

  • 1
    Put the pretzels in a bag and crush them using a rolling pin. Knead these with the other ingredients. Refrigerate the dough for ½ hour.
  • 2
    Preheat oven. Form the dough into two rolls approx. 30 cm long. Bake on a tray lined with baking paper for 15 minutes. Cut the rolls diagonally into 1 cm thick pieces. Place the biscuits cut side down on the tray and bake for another 10 minutes.
  • 3
    Top/bottom heat: 190 °C Circulating air: 170 °C Baking time: approx. 25 minutes Preparation time: approx. 25 minutes
Author: Kölln
Photographer: Studio Seiffe/Arvid Knoll

Ingredients

Serving(s)
1

Ingredients for approx. 30 pieces:

60 G
salted pretzels
85 G
Flour
90 G
Kölln Crunchy Choc, Choc, Choc oat muesli
50 G
Sugar
1/2 TL
baking powder
2 TL
butter
1
egg

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Ingredients

Serving(s)
1
Ingredients for approx. 30 pieces:
60 G
salted pretzels
85 G
Flour
90 G
Kölln Crunchy Choc, Choc, Choc oat muesli
50 G
Sugar
1/2 TL
baking powder
2 TL
butter
1
egg

Pretzel Choc Biscotti

Preparation

  • 1
    Put the pretzels in a bag and crush them using a rolling pin. Knead these with the other ingredients. Refrigerate the dough for ½ hour.
  • 2
    Preheat oven. Form the dough into two rolls approx. 30 cm long. Bake on a tray lined with baking paper for 15 minutes. Cut the rolls diagonally into 1 cm thick pieces. Place the biscuits cut side down on the tray and bake for another 10 minutes.
  • 3
    Top/bottom heat: 190 °C Circulating air: 170 °C Baking time: approx. 25 minutes Preparation time: approx. 25 minutes
Author: Kölln
Photographer: Studio Seiffe/Arvid Knoll

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