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
What You'll Need
unsalted organic butter (room temperature)
approx. 1/2 cup of confectioners sugar
1-1 1/2 tablespoons
excellent quality dark rum
good quality (Ghiradelli or Valrhona) semisweet or bittersweet chocolate (I combine both)
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.