Biscotti are the original Italian dunking cookies that are baked twice so they could develop their crisp and crunchy texture. Found in coffee shops, fancy restaurants, supermarkets, and even as party favors at weddings, they seem to be taking over the world by storm these days.
1858 was the year when Antonio Mattei baked biscotti for a very first time in Prato, Tuscany. He used simple ingredients to create his signature cookie – Biscotti di Prato.
My adventures in biscotti making started with the traditional almond biscotti and over the years I have tried and tested a fair share of sweet and savory combinations. I like dipping the biscotti in coffee, tea, or wine and this is why when baking them, I do not use any fat.
The three favourite biscotti in our house are: walnut and cranberries, hazelnut and chocolate, and double dark chocolate. Since Alice Medrich, the Queen of Chocolate herself is the contributing baker for this week’s recipe of our Tuesdays with Dorie baking group, I could not resist adding dark chocolate to the biscotti.
I used Curaçao Tripe Sec instead of Frangelico and I also added ¼ cup of cocoa-flavored malted milk powder to the dough. Once the cookies became biscotti – that is after they were baked twice – I dipped them in dark chocolate. The malted milk powder and the double doze of chocolate made these biscotti truly decadent!
I made the biscotti on the last day of the EURO 2012 and I was rooting for Italy. Alas, Squadra Azzurra could not take home the cup!