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Makes
approx. 2 dozen biscotti
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
Ingredients
- dough
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1 cup
unsalted organic butter (room temperature)
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approx. 1/2 cup of confectioners sugar
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1/2 teaspoon
sea salt
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1-1 1/2 tablespoons
excellent quality dark rum
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2 cups
unbleached flour
- chocolate filling
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2-4 ounces
good quality (Ghiradelli or Valrhona) semisweet or bittersweet chocolate (I combine both)
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2 tablespoons
organic unsalted butter (room temperature)
Directions
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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.
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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.)
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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.
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Roll all the dough into these ball shapes and bake for 10-12 minutes, just until lightly golden brown on the bottom.
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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.)
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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.
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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.
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Carefully set the finished cookie down straight on wax paper sheets to set and cool.
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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.
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