Maybe not everybody knows that in Italy the word biscotti refers to any cookie, while what the Americans call biscotti, in Italy they are called cantucci/cantuccini or Biscotti di Prato. Here's a recipe for you to try it out.
- 7/8 cup flour 00
- 3/4 cup potato starch
- 1/8 cup bitter chocolate
- 4 tbsp butter
- 2/3 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 2 tsp baking powder
- 5 tbsp whole milk
- 1 pinch of salt
- In a bowl, knead the flour, starch and cocoa. Run the mixer using the dough hook, at low speed, until the ingredients are blended.
- Add the cold butter cut into pieces and the egg. Let the mixer run until the dough becomes compact. Add milk to help with the blending and vanilla extract for flavor.
- Add the baking powder and salt.
- Transfer the dough to a board and knead it into a ball. Wrap it in plastic wrap, keep it in the fridge for at least half an hour, then roll out the dough using a rolling pin, into a sheet of 5 mm and use a wheel or a cutter to make squares that you will put on a baking tray lined with baking paper.
- Bake at 180 °C (350F) for 15-20 minutes.
- Once cooked, take them out and let them cool.
- Decorate them with melted chocolate.
Did someone say cookies? Or biscotti, to be more precise? Well, it’s obvious that when we speak about Italian food, there might be a liiiitlle bit of bias involved, but between all the Tiramisu and the cannoli and the zeppole, and even the underrated focaccia bread, Italian cuisine is the gift that just keeps on giving—and today, we’re tackling the classic dessert that went through some changes in time—changes that we’ll reflect in our authentic Italian biscotti recipe.
Most of our recipes deal with “scrappy” dishes, as in dishes made of leftovers and whatever you could find in a kitchen. Because, you see, there was a time when food wasn’t about going to the most luxurious restaurant or eating the most expensive meal (not that there is something wrong with that!), but simply about making the best with what was at your disposal—and that’s something worthy of praise.
A similar thing happened with the biscotti as well, as their original purpose was not to go mmmmmm over them, but merely to have a long-shelf-life food resource, as these almond biscuits were very dry and lacking in fat. Originating in Tuscany, the biscuits were mainly baked for travelers rather than for the casual gourmands.
While their original flavor was almond, that thing changed over time, as mentioned above; as a matter of fact, our authentic Italian biscotti recipe will combine both the old and the new, with chocolate putting a subtle, modern spin on a classic recipe. Oh, and did we already mention how perfect these biscuits go with a bit of wine? Our apologies to the “Tea and cookies” or “Oreo and milk” club, but we’ll have this instead.
Without further ado, here’s our delicious authentic Italian biscotti recipe. It’s fast, it’s light, it has chocolate!