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Author Notes: A simple biscotti recipe originating from the Province of Verona in Veneto, the gorgeous home and setting for Shakespeare’s “Romeo & Juliet“. This recipe is from one of my favorite cookbooks, “Savouring Italy” by Michele Scicolone, one of my go-to recipe collections that I have had on my bookshelf for years. —cucina di mammina
Makes approx. 2 dozen biscotti
- 1 cup unsalted organic butter (room temperature)
- approx. 1/2 cup of confectioners sugar
- 1/2 teaspoon sea salt
- 1-1 1/2 tablespoons excellent quality dark rum
- 2 cups unbleached flour
- 2-4 ounces good quality (Ghiradelli or Valrhona) semisweet or bittersweet chocolate (I combine both)
- 2 tablespoons organic unsalted butter (room temperature)
- In a large mixer bowl, beat the 2 sticks butter, sugar, rum and salt until well blended. Gradually add the flour until mixed, making sure all ingredients are fully combined.
- Remove dough from mixing bowl and place in a covered bowl in the refrigerator for an hour to chill (until dough is firm to the touch.)
- Preheat oven to 350 degrees. Using a small teaspoon, scoop the dough and roll into a ball and place onto a parchment lined baking sheet, about 1 inch apart.
- Roll all the dough into these ball shapes and bake for 10-12 minutes, just until lightly golden brown on the bottom.
- Remove from oven and let cool. (Keep the dough in a cool place as you work; if needed place in the refrigerator in between batches.)
- In a microwave safe deep bowl, melt the chocolate along with the 2 tbsp. of butter until soft and blended (I heat this for 1 to 1 1/2 minutes at a time and mix as I go.) Using a fork, blend this mixture until well incorporated and being to assemble.
- Take one cookie and place a small amount of the melted chocolate mixture on the bottom and top with another cookie sandwich-style, bottoms together.
- Carefully set the finished cookie down straight on wax paper sheets to set and cool.
- Let the finished biscotti set for about 15 minutes or so until the chocolate has hardened a bit. Serve these immediately or store in well sealed containers or freeze for future use in containers or plastic freezer bags.
- This recipe was entered in the contest for Your Best Holiday Cookie from Anywhere in the World
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Family Recipe, Part 2