Chocolate Cantucci - Tuscan Biscotti with Chocolate

BAKING

Here is a delicious variation of the traditional Tuscan Cantucci. These biscotti are enriched with a touch of dark chocolate chips. Great to accompany a cup of coffee, or just to munch on!

Like other biscotti, Cantucci can be stored for about 1 month in an airtight box.

Unlike the classic version prepared with almonds, I recommend you to slightly toast the cookie once baked, keeping the oven at a low temperature. This is because you risk burning the chocolate and giving an unpleasant taste to the biscotti.

Print Recipe

Preparation: 15

Cooking: 1

Chilling: 1

Total Time: 2 15

RECIPE FOR: 6 People

EQUIPMENTS

▢
Stand Mixer
▢
Baking Sheet

Ingredients

500 gr All-Purpose Flour (W150, 8% -9% of proteins)
300 gr Granulated Sugar
180 gr Softened Butter
150 gr Eggs
30 gr Egg Yolks
3 gr Salt
½ pod Vanilla Bourbon
220 gr Dark Chocolate Chips
6 gr Baking Powder

DIRECTIONS

Knead the flour and butter until the flour looks like wet sand
Add the sugar, salt, baking powder, vanilla, and finally the eggs until the dough is formed, without overworking the dough to avoid excessive gluten formation.
Add the chocolate chips ( chilled in the fridge) and knead briefly.
Wrap the dough with a plastic bag and let it rest in the refrigerator for 1 hour
Roll the dough and form two long, relatively narrow rolls. Brush them with egg yolk and sprinkle with granulated sugar.
Bake at 170°C (338°F) for 10min, finishing cooking by keeping the oven door slightly ajar for another 15min or so.
Once baked, while still lukewarm, cut the strings at an angle, forming cookies about 1.5cm wide.
Cut the Cantucci about 1.5cm wide when the loaves are still warm.
Place the Cantucci on the baking sheet and let them dry in the oven at 110°C (230°F) for 30 minutes until obtaining a good level of toasting; in this way, Cantucci will have a better shelf life, and you will obtain a drier cookie more suitable to be dunked