Biscotti are traditional Italian cookies originating from the Tuscany region, specifically from the city of Prato. Their name comes from the Latin "bis coctus," which means "twice baked," due to the process that involves baking them twice to achieve their characteristic crunchy texture. In Latin America, these cookies are mainly known as biscotti, although in some countries they are also called hard cookies or Italian cookies, maintaining the influence of their origin. This recipe has gained popularity in various cultures thanks to its versatility, as they can be accompanied with coffee, sweet wine, or infusions and combined with different flavors, such as almonds, hazelnuts, or chocolate.
Chocolate biscotti ii
How to Make Chocolate Biscotti II
In a large bowl, combine flour, sugars, baking powder, and salt.
Add melted unsweetened chocolate, eggs, oil, juice, rum, zest, and vanilla.
Stir to combine.
Add baking chips and nuts.
Mix until the dough is well integrated.
Divide the dough into four parts.
Shape into 4 logs, each about 6 cm wide by 36 cm long.
Place 2 logs on each of 2 lightly oiled baking sheets.
Bake the logs at 175 degrees Celsius until firm to the touch, about 20 minutes.
Slightly cool the logs on the sheets.
With a serrated knife, cut diagonally into 1.3 cm wide slices.
Place the slices cut-side down on the sheets.
Bake until crispy, about 15 minutes.
Cool the cookies.
Meanwhile, in a double boiler, melt white chocolate and shortening over hot water, stirring until smooth.
Dip one end of each cookie about 2.5 cm into the white chocolate to coat.
Place the cookies on racks to harden.
Refrigerate to speed up the process.
Serve or vacuum seal to store for up to 2 days.
Freeze for long-term storage.
Ingredients (16)
- Flour
- Sugar
- Brown Sugar
- Baking Powder
- Salt
- Unsweetened Baking Chocolate
- Eggs
- Olive Oil
- Orange Juice
- Rum
- Orange Zest
- Vanilla
- Semi-Sweet Chocolate Chips
- Pecans
- White Chocolate
- Vegetable Shortening
Instructions (38 steps)
- 1 In a large bowl
- 2 combine flour
- 3 sugars
- 4 baking powder
- 5 and salt
- 6 Add melted unsweetened chocolate
- 7 eggs
- 8 oil
- 9 juice
- 10 rum
- 11 zest
- 12 and vanilla
- 13 Stir to combine
- 14 Add baking chips and nuts
- 15 Mix until the dough is well integrated
- 16 Divide the dough into four parts
- 17 Shape 4 bars
- 18 each about 6 cm wide by 36 cm long
- 19 Place 2 bars on each of the 2 lightly oiled baking pans
- 20 Bake the bars at 175 degrees Celsius until firm to the touch
- 21 about 20 minutes
- 22 Slightly cool the bars in the pans
- 23 With a serrated knife
- 24 cut diagonally into 1.3 cm wide slices
- 25 Place the slices with the cut side down on the pans
- 26 Bake until crispy
- 27 about 15 minutes
- 28 More
- 29 Cool the cookies
- 30 Meanwhile
- 31 in a double boiler
- 32 melt white chocolate and shortening over hot water
- 33 stirring until smooth
- 34 Dip one end of each cookie about 2.5 cm into the white chocolate to cover
- 35 Place the cookies on racks to harden
- 36 Refrigerate to speed up the process
- 37 Serve or vacuum seal to store for up to 2 days
- 38 Freeze for extended storage
Nutritional Information
Calories:
101 kcal
Protein:
0g
Carbohydrates:
10g
Fat:
8g
Azúcar:
0g
Sodio:
2mg