A nice and delicious treat that you can make and eat during the whole week, no need to devour them on the same day. The secret way to achieve this delicious chocolate dipped biscotti is in double baking them. That’s how you get well-baked biscotti.
Using fennel and chamomile to balance the flavor of the chocolate is a great idea and gives a delicious flavor, however you can get creative and mix other ingredients that you think will power up your biscotti.
Other than double baking them, the Biscotti is a dessert that doesn’t take much time to prepare, just using the ingredients mixing everything well and choosing between seeds, spices, and texture. It is not that hard, something that we need to keep in mind is the rolling method we are using, so it can keep the shape.
Using herbs gives a different taste to your biscotti. Don’t overwhelm the dough, a teaspoon is more than enough to give the flavor you are looking for. Other than herbs, spices also work well with the biscotti.
The ingredients used for biscotti are not hard to find, starting with 2 large eggs, and a quarter cup of chilled butter, adding to that 100 g of brown sugar and vanilla extract. Other dry ingredients are baking powder, salt, fine cornmeal, and 70 grams of all-purpose flour with 100g of whole wheat pastry flour.
For the base, we are using 2 teaspoons of fennel seeds, crushed chamomile, sesame seeds, and semi-sweet chocolate which will be used for dipping later.
The first thing we are using is getting our oven-ready at 180-celsius degrees. Mix one egg and put it aside.
In another bowl add butter and sugar until they look like a nice soft cream. If you have a mixer use it to save time or do it by hand. It might take longer but will still get the same result. Add the egg and vanilla extract to get a uniform mix.
Mixing the dry ingredients. In another bowl, mix it with the wet ingredients and mix it until it gives you a nice dough. Pour the sesame seeds and make a ball with the dough. Cut it and place it in the fridge for 10 minutes.
Flour a surface and roll your dough in a tube, add more sesame seeds if needed and flatten the dough before splashing it with egg wash and baking it for 25 minutes.
Let it bake until golden, then cut it in ½ inch slices, make rows with the dough and let it bake for another 10 minutes. After it’s cool, you could dip it with the chocolate or eat it without it.
With these measures, it goes for up to 2 dozen biscotti, enjoys them with some dipping chocolate or alone, and accompany it with a cup of coffee, tea, or hot chocolate. These treats are versatile and work basically with anything. They can be kept in the fridge for a good two weeks.
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