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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