THE MOST COMPLETE BISCOTTI TUTORIAL - WITH 6 EASY COMBINATIONS FULL OF AROMA AND FLAVOR.
#biscotti
#cantucci
#cantuccini
#biscottialmonds
#biscottiavellanas
#biscottichocolate
📝MATERIALS:
Trays
Baking paper
Serrated bread knife
Dark couverture chocolate (100-250g)
White couverture chocolate (50g)
Brush
VIDEO IN PORTUGUESE
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(Makes about 30-40 units per recipe)
0:00 PRESENTATION - HISTORY
🍷BISCOTTI / CANTUCCINI☕️
1:31 CLASSIC DOUGH
🇮🇹CLASSIC DOUGH RECIPE (PLAIN WITH ANISE, WITH ANISE AND ALMONDS, WITH CHOCOLATE CHIPS)
280g flour
150g granulated sugar
75g butter, softened or at room temperature
2 eggs, at room temperature
10g anise seed
Zest of 1 orange
Zest of 1 lime or lemon
1 teaspoon baking powder
1 pinch of salt
For the classic version, we use this simple dough (without any nuts).
For the almond version: 120g almonds with skin.
For the chocolate version, we omit the anise seed and add 100g chocolate chips.
🖌️1 egg and 1 teaspoon of sugar for coating
👉🏼Bake for 30 minutes at approximately 180°C.
Remove from the oven, wait a few minutes, and then cut the biscotti into 1 to 1 1/2 cm thick pieces.
Bake for about 4 minutes to harden.
Remove them, turn them over, and bake for another 4 minutes.
Decorate the chocolate chip biscotti with strands of melted dark chocolate.
7:58 COCOA DOUGH
🍫COCOA DOUGH RECIPE (COCOA AND ALMONDS, COCOA AND HAZELNUTS, TRIPLE CHOCOLATE)
265 g flour
15 g unsweetened cocoa powder
150 g sugar
75 g softened or room temperature butter
2 eggs at room temperature
Zest of 1 orange
Zest of 1 lime or lemon
1 tablespoon coffee extract
And 1 teaspoon baking powder
For the almond version, use 120 grams of almonds with skin.
For the hazelnut version, use 120 grams of shelled hazelnuts.
For the "Triple Chocolate" version, use 100 grams of chocolate chips.
1 egg and 1 teaspoon of sugar for coating
Bake for 30 minutes at approximately 180°C.
Remove from the oven, wait a few minutes, and then cut the biscotti into 1 to 1 1/2 cm thick pieces.
Bake for about 4 minutes to harden.
Remove them, turn them over, and bake for another 4 minutes.
We decorated the cocoa and almond biscottis with white chocolate strands.
And we covered half of the cocoa biscottis with chocolate chips to make "Triple Chocolate" biscottis.
10:08 TIPS
👇🏼👇🏼👇🏼👇🏼👇🏼
Do not apply pressure with the knife when cutting the biscottis.
The knife should preferably be serrated and very sharp.
You only need to "saw" until you get a clean cut.
The dough can be frozen for up to 6 months.
The biscottis can be left uncovered for 48 hours to harden further.
They can then be kept in perfect condition for months in airtight containers (free of air).
There are thousands of biscotti recipes. This recipe is perfected to turn out perfect at home.
I don't particularly like toasted biscotti, and I've never eaten them that way. But if you want them toasted, simply increase the time by about 4 minutes on each of the two turns.
10:42 GOODBYE
👉🏼 Be sure to check out the tutorials dedicated to basic techniques and recipes in international pastry.
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