Francesca Cocoa Biscottis

Ah. There is nothing like a cup of Italian freshly ground hot coffee and homemade biscotti. This is a ritual in our home. My son loves it after dinner and it gets him through homework time. I hope you’ll make my mom’s biscotti known as Francesca Cocoa Biscottis . Or a light biodynamic organic wine from Frey

 

INGREDIENTS Francesca Cocoa Biscotti

2 cups flour

1/2 cup cocoa

1/4 tsp pink salt

1 tsp baking soda

1 cup organic cane sugar

1/4 cup coconut oil

2 eggs

1 tsp vanilla

METHOD

Preheat oven to 350F

Put dry ingredients (except sugar) in mixing bowl

Use paddle attachment to mix dry ingredients

In another bowl whisk oil and sugar, add eggs and vanilla, whisk

Add wet to dry mix in mixer.

When it comes together into a soft mass, turn out onto a cookie sheet lined with parchment paper.

Bring dough together into a ball and cut in half

Form to logs 3″ by 12″ a few inches apart from each other

Bake about 33 minutes until a little firm but not overly crisp. Leave oven on.

Cool 10 minutes. Slice about 1/2″ thick slices on the diagonal.

Put back on parchment. Bake another 10 minutes.

Dip in melted chocolate, if desired, allowing to set on a rack with parchment under it.

Serve with hot coffee or tea. If you like that, try gluten free seriously chocolate cookies here.

History of biscotti from Wiki : Biscotti (/bɪˈskɒti/Italian pronunciation: [biˈskɔtti]; English: twice-cooked), known also as cantucci ([kanˈtuttʃi]), are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy,[1] and may be dipped in a drink, traditionally Vin Santo.

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

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