Try this Biscotti al cacao e nocciole recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 biscotti (15g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preriscalda il forno a 180°C, ventilato.
- Monta le uova con lo zucchero fino a che non sono spumose e chiare.
- Aggiungi a questo punto il miele, amalgamandolo bene all'impasto.
- Incorpora delicatamente l'essenza di vaniglia e la farina setacciata con il lievito e il cacao, aggiungendo le nocciole solo alla fine.
- Rivesti con la carta da forno una teglia grande e con l’aiuto di un cucchiaio forma due filoncini di impasto ben separati, larghi circa 5 cm e lunghi circa 30.
- Cuocili in forno per circa 20 minuti, poi toglili dal forno, lasciali raffreddare per 5 minuti e poi tagliali a fette di circa 1 cm di spessore in senso obliquo e rimettili in forno appoggiati su un lato per altri 10 minuti, fino a che non sono biscottati.
- Si conservano in una scatola di latta ben chiusa per diversi giorni.
Standard recipes rarely explain why twice-baked cookies demand precise slicing techniques while still warm from the oven. Italian cantucci-style biscuits derive their name from the Latin bis coctus, meaning twice cooked, a moisture-removal method originally developed to preserve rations during long maritime voyages and military campaigns. When preparing chocolate and hazelnut logs, whipping the eggs and cane sugar until they turn pale and voluminous incorporates enough air to support the heavy cocoa powder and flour without requiring added fats. Sifting the flour, baking powder, and bitter cocoa together distributes the leavening agent evenly so the logs rise without developing dense pockets. Forming the logs directly on parchment paper prevents sticking, while keeping them approximately five centimeters wide ensures they bake uniformly through the center during the initial twenty-minute session at 180°C. Allowing the baked logs to rest for precisely five minutes makes them cool enough to handle safely yet warm enough to slice diagonally at a one-centimeter thickness without crumbling the internal structure. Laying those slanted slices flat on the baking sheet for an additional ten minutes drives out residual moisture, yielding the characteristic hard snap necessary for prolonged storage in an airtight tin.
