🇮🇹 Chocolate almond Biscotti Recipe: Crisp and Rich, Tuscan classic dessert
Hello, I'm Cassandre and today I'm going to show you a Tuscan classic: Biscotti, Cantucci Cioccolato E Noci. Biscotti are so hard that they are usually served with espresso or cappuccino and then dipped to soften before eating. However, my friends in Italy told me that they would hardly eat it with coffee, but with wine (Vin Santo), sparkling wine or liqueur. It turns out that in Italy the word "biscotti" actually refers to all kinds of cookies, and if you go to Italy and tell the shop to buy biscotti, there is a good chance you will get a cookie and not this kind of Italian biscotti. In Tuscany, this type of biscotti is called Cantucci Di Prato, which are smaller in size and have a crisper texture. It is said that biscotti can be traced back to the Roman Empire, when they were made for long journeys and could be kept for a long time without spoiling. After the end of the Roman Empire, they disappeared for a while, only to make a comeback in Tuscany during the Renaissance, but instead of travelling long distances, they were used as an after-dinner snack with a glass of wine. Our recipe this time is the Chocolate Almond Cantucci, the hardness is very moderate, it can be eaten on its own, it is also recommended to dip them in coffee, milk or eat them with red wine or sparkling wine after a meal like the Italians do, its flavour is really quite attractive, I recommend that you must try to see, the key is that it is really easy to make. The point is that it's really easy to make. :)) --------------------------------- How to make Double Chocolate Italian Cookies? Here's how to make Double Chocolate Italian Biscuits and the recipe: ✎ Ingredients egg 1 (about 50g) Sugar 70g all-purpose flour 132g unsweetened cocoa powder 23g Melted unsalted butter 30g Almonds 45g 64~70% bittersweet chocolate 30g Baking powder 2.5g Rum 6g Salt 1g ✎ Instructions 1. Firstly, cut the chocolate into small pieces, but don't chop it too finely. 2. Sift the flour, baking powder, cocoa powder and salt and mix well. 3. Add the eggs, sugar, rum and melted butter into the cooking bowl and mix well with a spatula. 4. Add the dry ingredients in small portions and mix gently with a spatula. 5. Mix in half of the dry ingredients, then add the almonds and chocolate, and continue to add the dry ingredients in small portions, but reserve some for kneading later. 6. Pour the rest of the dry ingredients onto the counter, transfer the dough onto it and knead it gently with the flour until all the flour is absorbed. 7. Roll the dough into log, flatten the surface gently, sprinkle with a little granulated sugar and transfer to a baking tray lined with baking paper. 8. Preheat the oven to 180°C and bake for 30~35 minutes. 9. After baking, let it cool slightly for 10-15 minutes or until it is not hot to the touch, then cut into 1.5cm slices and place on a baking tray. 10. preheat the oven at 170°C and bake again for 15-20 minutes, this step helps to brown them and make them more crispy. 11. Remove from the oven, let the crisps cool completely and enjoy with coffee or sparkling wine or liqueur. ----------------------------------------------------------------------- Chapter: 00:00 Opening 00:29 ingredients 01:22 Preparation 03:17 Making the biscotti dough 07:36 Double baking, slicing, temperature and time settings 09:30 Enjoying the Italian biscotti ----------------------------------------------------------------------- #biscotti #Cantucci #chocolate More Info. https://www.sweet-dumpling.com
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