Very Chocolate Biscotti
10 servings
105 minutes
Very chocolatey biscotti is a refined Italian treat that combines the rich flavor of dark chocolate with the crunchy texture of classic biscotti. This recipe has its roots in Tuscan tradition, where biscotti are baked twice to achieve a special density and durability. The deep, rich cocoa aroma perfectly complements the warm vanilla note, and the addition of melted chocolate makes the cookies even more chocolatey. These biscotti are excellent for serving with a cup of espresso, cappuccino, or sweet wine, highlighting their rich flavor. They can be stored for a long time, making them an ideal treat for cozy evenings and a gift for chocolate lovers.
1
Preheat the oven to 160 degrees. Line 2 baking sheets with parchment paper.
2
Melt the chocolate in a water bath.
- Dark chocolate: 150 g
3
In a bowl, mix both flours, cocoa, baking powder, baking soda, and salt. In another bowl, beat the eggs, yolk, and sugar with a mixer. Then add vanilla and melted chocolate. Gradually incorporate the dry ingredients, mixing with a wooden spoon.
- Coarse-ground flour: 1.5 glass
- Wheat flour: 1.5 glass
- Cocoa powder: 0.3 glass
- Baking powder (raising agent): 1.3 teaspoon
- Salt: 0.5 teaspoon
- Baking soda: 0.5 teaspoon
- Egg yolk: 1 piece
- Chicken egg: 3 pieces
- Sugar: 1 glass
- Vanilla extract: 1 tablespoon
4
Place the dough on a floured surface and knead for a minute. Then divide into 2 parts and roll each into 20 cm long sausages. Place on prepared baking sheets.
- Wheat flour: 1.5 glass
5
Bake for 20 minutes, then cool for 20 minutes and slice diagonally into thin pieces.
6
Place the pieces on baking trays and bake for another 10 minutes. Flip and return to the oven for another 10-15 minutes. Transfer to a rack and cool.
