Chocolate Biscotti
Biscotti (or cantuccini) are a classic Italian cookies/biscuits. In Spain, specially in Catalonia, we also have our own version called carquiñoles.
Their particularity is that the dough is baked whole, in a shape of a loaf. When is ready, then is cut in individual biscotti and bake again, just for few minutes to make them drier. So we could say they are twice-baked cookies. They are dry and crunchy and delicious soak in milk or even wine (like Italians do).
Usually are made with almonds and butter, but I’ve created a little different healthier version. First time to make them was last Christmas and they were so good that I added to my favourite cookie list, and will bake them again this year. You could swap almonds for hazelnuts or add a little bit of orange zest or ginger candy to make them more festive.
Delicious healthy Chocolate Biscotti
- 200 g spelt flour
- 60 g 100% cocoa powder
- 150 g coconut sugar
- 50 g quality dark chocolate 75%
- 100 g whole almonds
- 1 teaspoon baking powder
- 3 medium free-range eggs
- 1 teaspoon vanilla extract
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Heat the oven 180ºC. Line 2 large baking trays with baking paper.
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Weigh out all the dry ingredients and very roughly chop the chocolate and almonds into chunks.
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Put the flour, cocoa, sugar, the chocolate, baking powder and ½ teaspoon of sea salt into a food processor. Pulse until the mixture resembles fine crumbs.
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Beat together and add the eggs and vanilla and pulse until the dough just comes together.
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(You could do all this with your hands, mix dry ingredients into a bowl, add the chopped chocolate, and then, add the beaten eggs and vanilla and mix with your hands until in becomes a kind of dry dough)
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Tip onto a floured surface, add the almonds and work the dough to a ball.
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Divide the dough into 2 pieces and shape each piece into a log approximately 3cm x 30cm.
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Carefully transfer the dough logs onto one of the baking trays and bake for 25 minutes, until hard on the outside but not all the way through – this will allow you to slice the biscotti without the log crumbling. Leave to cool in the tin.
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With a serrated knife, cut the biscotti diagonally into 1.5cm-thick slices. Arrange the slices on the baking sheets and bake for 15 to 20 minutes, until firm. The biscuits may still seem a little soft but they will firm up as they cool.
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These will keep in an airtight container for a few days.
son unas galletas típicas italinas, se caracterizan porque se hornea toda la masa entera, dándole forma alargada, y una vez hecha, se cortan los biscotti