Biscotti di pasta frolla con gocce di cioccolato benedetta

Learn how to make biscotti di pasta frolla con gocce di cioccolato benedetta, a classic Italian treat that’s sure to bring back fond memories and warm your heart. Discover the history of biscotti and how they’ve been adapted around the world, as well as tips for making the perfect batch.

I’m excited to share my recipe for biscotti di pasta frolla con gocce di cioccolato benedetta. This classic Italian treat is sure to bring back fond memories and warm your heart.

Growing up, I loved when my mom would make these biscotti. The sweet aroma filled the house and I couldn’t wait to sneak a taste.

Biscotti have become a beloved treat all over the world, with each culture adding their own unique twist. Did you know that biscotti were originally created in Italy as a long-lasting snack for travelers?

My mom used to make a version of these biscotti with almonds instead of chocolate chips. It’s a small variation, but it holds a special place in my heart.

Although this recipe may seem simple, the key to making perfect biscotti lies in the attention to detail. Take your time and savor each step.

Dificoltà Difficulty level: Easy

Tempo di cottura Cooking time: 40 minutes

Adatto ai bambini ✔️

INGREDIENTI

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
2 large eggs
1 teaspoon vanilla extract
1/2 cup chocolate chips

PROCEDIMENTO

Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse sand.
In a separate bowl, whisk together the eggs and vanilla extract. Add the egg mixture to the flour mixture and stir until a dough forms.
Stir in the chocolate chips.
Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
Bake for 20-25 minutes, or until the logs are lightly golden brown and firm to the touch.
Remove from the oven and let cool for 10 minutes.
Using a sharp knife, slice the logs into 1/2 inch thick slices.
Place the slices back on the baking sheet and bake for an additional 10-15 minutes, or until the biscotti are crisp and golden brown.
Let cool completely before serving.