The Culinary Trip around the World stops in Italy.

Biscotti will make your morning coffee even better, in fact all of your daily coffees (or teas, even wine). So basically it should be a staple in our daily life, right?

The Italian oblong-shaped biscuit is baked twice so you get the typical dry and crunchy texture.
The recipe is so deeply rooted in the Italian cuisine that, according to BBC, some recipes date back to the 13th century.

You can opt for the traditional version and add almonds or you play around with flavours, either way, it’s a treat.

I kept the biscuit as simple as possible, but dipped them in melted chocolate with a hint of coffee to complement my café.

(Recipe) Italian Chocolate-Dipped Biscotti

Read more about Italy

The 10 Most Beautiful Towns in Italy – Condé Nast Traveler
Picture Perfect Positano on Italy’s Amalfi Coast & Spiaggia Grande – Beach Bliss Living
Naples City Guide – As The Sparrow Flies

(Recipe) Italian Chocolate-Dipped Biscotti

Ingredients

300g (2 1/2) cups flour
170g (3/4 cup) brown sugar
1 tsp vanilla extract
3 eggs
1/2 tsp salt
110g (1/2 cup) butter
2 tsp baking powder
100 g (1/2 cup) chocolate
1/2 tsp coffee powder

Instructions

Whisk eggs and sugar until pale, then add butter and vanilla.

Note: I added butter to get a richer flavour, the original recipe is butter-free, so the Biscotti gets drier. But I’m all for flavour.

Now add dry ingredients: flour, baking powder and salt.
The baking powder gives a lighter crumb.

Tip: If you add more flour, the biscotti will get even crispier.

Divide the dough into two and shape into a log, flat carefully with your fingers.

Put in the preheated oven and bake at 180°C (350°F) for 20 minutes.
Take out of the oven, wait for about 10 minutes and cut into stripes. It’s easier to cut and you’ll avoid squeezing them if you wait until they cool down.
Return to your tray.

Reduce temperature to 150°C (300°F) and bake for 5 minutes, flip sides and bake for another 5 minutes.

Let them cool completely.

Now melt chocolate and coffee powder in a bain-marie and dip one side of the biscotti into it. Let dry before eating.

Enjoy!

(Recipe) Italian Chocolate-Dipped Biscotti

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And if you love the recipe as much as I do share it on Pinterest.

How do you like your biscotti? Traditional with almonds or with chocolate chips and other flavours?

(Recipe) Italian Chocolate-Dipped Biscotti

Ingredients

  • 300g (2 1/2) cups flour
  • 170g (3/4 cup) brown sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 1/2 tsp salt
  • 110g (1/2 cup) butter
  • 2 tsp baking powder
  • 100 g (1/2 cup) chocolate
  • 1/2 tsp coffee powder

Instructions

  1. Whisk eggs and sugar until pale, then add butter and vanilla.
  2. Note: I added butter to get a richer flavour, the original recipe is butter-free, so the Biscotti gets drier. But I’m all for flavour.
  3. Now add dry ingredients: flour, baking powder and salt.
  4. The baking powder gives a lighter crumb.
  5. Tip: If you add more flour, the biscotti will get even crispier.
  6. Divide the dough into two and shape into a log, flat carefully with your fingers.
  7. Put in the preheated oven and bake at 180°C (350°F) for 20 minutes.
  8. Take out of the oven, wait for about 10 minutes and cut into stripes. It’s easier to cut and you’ll avoid squeezing them if you wait until they cool down.
  9. Return to your tray.
  10. Reduce temperature to 150°C (300°F) and bake for 5 minutes, flip sides and bake for another 5 minutes.
  11. Let them cool completely.
  12. Now melt chocolate and coffee powder in a bain-marie and dip one side of the biscotti into it. Let dry before eating.
http://www.travelandlipsticks.com/chocolate-dipped-biscotti/

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(Recipe) Italian Chocolate-Dipped Biscotti

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