Bicolore Biscotti – A Delightful Italian Treat
Category: Desserts | Yields: 22 Biscotti
These Bicolore Biscotti are a delightful twist on traditional Italian biscotti. With their contrasting colors and rich flavors, they are perfect for serving at parties or simply enjoying with a cup of coffee or tea. The combination of almond and cocoa dough creates a visually stunning and delicious treat that’s both soft and crisp. Here’s how you can bring these irresistible biscotti to life!
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour (00 type) | 370g |
| Almond flour | 20g |
| Unsweetened cocoa powder | 20g |
| Butter (cold, cubed) | 150g |
| Brown sugar | 120g |
| Eggs (room temperature) | 55g |
| Baking powder | 3g |
| Heavy cream (liquid) | 100g |
Instructions
Step 1: Prepare the Dough
- Start by placing the cold cubed butter into the bowl of your stand mixer. Using the paddle attachment, mix the butter for a couple of minutes until softened.
- Add the egg (make sure it’s at room temperature) and continue mixing until the mixture becomes smooth and uniform.
- Gradually add the all-purpose flour and mix briefly to incorporate. Then, add the heavy cream and continue to mix until a cohesive, soft dough forms.
Step 2: Divide and Flavor the Dough
- Divide the dough evenly into two portions and transfer each to a separate bowl.
- In one bowl, add the almond flour. Using your hands, work the almond flour into the dough until fully incorporated.
- In the second bowl, sift in the cocoa powder and mix it into the dough using your hands. Work quickly to prevent the dough from warming up too much.
Step 3: Shape the Dough
- Once both portions of dough are fully mixed, cover each with plastic wrap and refrigerate for about 30 minutes to chill.
- After the dough has chilled, roll each portion into a log approximately 1 cm thick.
- Cut the logs into strips that are around 10 cm long. You should have 22 white strips (from the almond dough) and 22 dark strips (from the cocoa dough).
Step 4: Form the Biscotti
- Take one white strip and shape it into a “C” on a baking sheet lined with parchment paper.
- Now, take a dark strip and shape it into a “C” as well. Place this dark strip above and below the white strip, then gently press the ends to join the two together, forming a biscotti shape. The result should be a lovely contrast of the white and dark doughs in the final cookie.
- Repeat the process with the remaining dough strips until all 44 strips are shaped into biscotti.
Step 5: Bake the Biscotti
- Preheat your oven to 170°C (340°F) with the oven rack placed in the center.
- Bake the biscotti for approximately 25 minutes or until golden and firm to the touch.
- Once baked, remove the biscotti from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving Suggestions
These Bicolore Biscotti are perfect for serving with coffee or tea. Their crisp texture and contrasting flavors make them an elegant addition to any dessert table. You can also package them beautifully in a gift box to give to friends and family!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Carbohydrates | 18g |
| Protein | 2g |
| Fat | 8g |
| Fiber | 1g |
| Sugar | 10g |
| Sodium | 30mg |
Pro Tip: If you prefer a slightly crunchier biscotti, bake them for an additional 5-10 minutes after cooling. This extra time will give them that perfect crunch that biscotti lovers adore!
With their beautiful bicolored appearance and irresistible flavor, these biscotti are sure to become a staple in your dessert repertoire. Enjoy making and sharing them with your loved ones!
