Chocolate Biscotti Cookies recipe
How to cook Chocolate Biscotti Cookies recipe
500 g. all-purpose flour
30 g. pure cocoa powder
200 g. icing sugar
1 pinch of salt
250 g. butter at room temperature
1 egg L
1 Teaspoon vanilla extract
Elaboration step by step Chocolate Biscotti Cookies recipe
We put the oven to heat to 180ºC
In a bowl we mix the flour, cocoa and a pinch of salt.
Place the butter with the icing sugar in another large bowl and beat well. Add the beaten egg along with the vanilla essence and incorporate it well.
We are adding the mixture of solids sieved and mixing. When necessary, we will go on to knead by hand.
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Once all the solids incorporated, we form a ball with the dough and divide it into four parts to work more easily.
We put the dough between two baking papers and stretch it with the help of a rolling pin. We must make it fine. While we work on one of the parts, we leave the others well wrapped in plastic wrap in the refrigerator.
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We cut the dough with a pasta cutter. I have used two rounds of different diameters to give them the shape you see in the photos.
We bake 8 minutes. When removing from the oven, we leave a couple of minutes on the same tray, and then transfer the cookies to a rack until they cool completely.
Notes Recipe Chocolate Biscotti Cookies recipe
The texture of the butter is important when you start preparing the dough. Depending on the time of year in which we are, we must remove it from the refrigerator more or less in advance. In very hot weather, a few minutes will be sufficient. When it’s cold, there are times when I leave her out all night.
If the butter was too soft, we may have to refrigerate the dough for half an hour before rolling it out and baking it. You’ll notice right away when you start to stretch the first serving.
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