Biscotti is a traditional Italian cookie that has become popular in many regions of the world, especially in Latin America where it is known by different names and variants. Originally, these biscuits were made to last a long time, making them perfect to accompany coffee or sweet wine. In countries like Mexico and Colombia, biscotti is often called "galleta seca" or simply "biscotti," while in Argentina it is commonly found as "cantucci." Its main characteristic is its crunchy and dry texture, a result of a double baking that ensures its durability and flavor.
The origin of biscotti dates back to Tuscany, Italy, where its recipe has evolved over time. They were traditionally made with almonds, but the chocolate version has gained popularity thanks to its intense flavor and delicious balance between cocoa and sweetness. This variant is ideal for those who enjoy a touch of chocolate in their desserts and cookies, while maintaining the essence of the original biscotti.
How to Prepare Chocolate Biscotti
Ingredients: Flour, sugar, cocoa, flavoring, egg substitute, baking powder, salt, liqueur.
Combine flour, sugar, cocoa, salt, and baking powder.
In a separate bowl, mix the flavoring and the eggs.
Combine both mixtures.
Add a splash of liqueur or water as needed to achieve a sticky consistency.
If the mixture is too stiff, it will not spread properly.
Place this dough on a greased cookie sheet and shape it into a log approximately 15 inches long and 1 1/2 to 2 inches wide.
Bake at 350°F for 25 minutes.
Remove from the oven, let it cool for a few minutes, then cut into diagonal slices 1/2 to 3/4 inch thick.
I got 18 pieces.
Place the slices on their side and put them back in the oven for 15 minutes.
Flip them over and bake for another 10-15 minutes.
If you can afford the fat, a small drizzle of semi-sweet chocolate is wonderful on these when they are cold.
I used about 2 tablespoons.
For all the cookies, which added about 6g of fat to the recipe or 1/3g of fat per cookie.
