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.
INGREDIENTS Francesca Cocoa Biscotti
2 cups King Arthur All Purpose Flour
1/2 cup cocoa
1/4 tsp pink salt
1 tsp baking soda
1 cup organic cane sugar
1/4 cup coconut oil
1 tsp vanilla
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, and may be dipped in a drink, traditionally Vin Santo.