Double Chocolate Chip Biscotti Recipe (Italian Biscuit)
This double chocolate chip biscotti recipe is prepared by first baking it in the oven, then slicing it and drying it a second time. Its ingredients are few, its preparation is clear; A crunchy snack that stays fresh for a long time alongside coffee and tea.
Ingredients
For the dough
Step-by-Step Method
Prepare the oven and tray
Preheat oven to 170°C. Cover the tray with wax paper; The paper makes the work easier as the biscotti will go into the oven for the second time.
Mix the oils and sugar
Mix butter, margarine and granulated sugar in a bowl for 1–2 minutes. Full cream consistency is not necessary; Just keep it homogeneous.
Add the eggs
Add the eggs one by one and beat briefly after each addition. Continue when the mixture comes together.
Dry ingredients combine
Mix flour, cocoa and baking powder in a separate bowl. Then add this mixture to the liquid mixture in 2-3 portions and mix with a spatula.
Add chocolate chips
Add chocolate chips. Without kneading too much, just mix until it is distributed everywhere.
First baking: shape into a single loaf
Put the dough on the tray. Lightly flour your hands and stretch them into 2 long loaves (logs); Let the thickness be approximately 2–3 cm.
First baking
Bake at 170°C for 25–30 minutes. It comes off when the top becomes matte and becomes firm to the touch; Do not wait for it to dry completely at this stage.
Rest and slice
Let the loaves cool for 10–15 minutes. Then slice it diagonally with a sharp knife into 1-1.5 cm thick slices.
Second baking: drying
Arrange the slices on the tray again. Bake at 150–160°C for 20–25 minutes; Halfway through, turn the slices so that both sides dry.
Cool and store
Cool the biscotti completely on a wire rack. Store in an airtight container; preserves its crispness.