Bicolored Heart-Shaped Biscotti Cookies

Heart-Shaped Bicolored Biscotti
Category: Desserts
Yields: 36 servings

These delicate heart-shaped biscotti feature a bicolored design that adds a charming touch to any occasion. With a combination of classic shortcrust dough and cocoa, these cookies are simple yet delightful, perfect for gifting or enjoying with a cup of tea. The contrast between the light, vanilla dough and the dark, cocoa-infused dough creates an elegant visual appeal.

Ingredients:

Instructions:

1. Prepare the Dough:
   In the bowl of a stand mixer, place the cold butter and brown sugar. Using the paddle attachment, mix at medium speed until the mixture is smooth and creamy. This should take a few minutes.

2. Incorporate the Egg Yolks:
   Add the egg yolks to the butter and sugar mixture. Continue mixing until fully incorporated and smooth.

3. Add the Flour and Salt:
   Gradually add the all-purpose flour and a pinch of salt to the bowl. Mix until the dough begins to form and come together.

4. Divide the Dough:
   Split the dough into two equal parts. In one portion, add the unsweetened cocoa powder. Gently knead the cocoa powder into the dough until fully combined, forming a dark dough. Wrap both the white dough and the cocoa dough separately in plastic wrap. Allow the dough to rest in the refrigerator for at least 30 minutes.

5. Roll Out the Dough:
   Once the dough has rested, roll out each portion on a lightly floured surface using a rolling pin. Aim for an even thickness of about 1-2 cm for both doughs.

6. Cut the Biscotti Shapes:
   Using a large heart-shaped cookie cutter (approximately 7.5 cm by 7 cm), cut out heart shapes from both the white and the cocoa dough. Then, using a smaller heart-shaped cutter (approximately 4.5 cm by 4 cm), cut a smaller heart shape from the center of the larger heart shapes, creating a “frame” effect.

7. Assemble the Biscotti:
   On a baking sheet lined with parchment paper, arrange the larger cocoa hearts. Place a small white heart in the center of each cocoa heart to create a bicolored design. Repeat the process for the white dough, placing a small cocoa heart in the center of each larger white heart.

8. Bake the Biscotti:
   Preheat your oven to 180°C (350°F) in static mode. Bake the biscotti on the lower rack of the oven for about 15 minutes, or until the edges turn slightly golden. Keep an eye on them to avoid over-baking.

9. Cool and Serve:
   Remove the biscotti from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, they are ready to serve!

These elegant heart-shaped biscotti are perfect for Valentine’s Day, holidays, or any special occasion where you want to add a touch of sweetness. With their bicolored design, they will impress your guests, and their buttery, crumbly texture will delight everyone who takes a bite. Enjoy!

Nutritional Information (per serving):

This recipe offers a delightful treat with moderate calorie content, making it an enjoyable indulgence without going overboard.

Serve these sweet treats alongside a cup of hot cocoa or coffee for an even more indulgent experience. The heart-shaped design also makes them an ideal gift for loved ones, showcasing both love and culinary craftsmanship.