Tuscan Biscotti with Chocolate

 The tradition of the Biscotti di  Prato with almonds was born centuries ago. Usually served with Vin Santo, they are also very good with coffee and tea. But there is always the day when we want to change, and indeed you can replace the almonds with something else but what is better than good dark chocolate. And here then, next to the traditional recipe of  Biscotti di Prato, today we have the recipe of  Biscotti di Prato with chocolate in pieces.

500g (4 1/2cups )00/ plain/all-purpose flour 300 g( 1 1/2 cups)  sugar

150g (2 cups) hard dark chocolate 4 eggs and 2 egg yolks

1 tsp. baking powder 1 pinch (1/4 tsp.) fine salt

Place the flour on the table or in a bowl and make a well in the middle.

 Add the sugar, 4 eggs, 2 egg yolks, the baking powder, a pinch of salt.

Chop the chocolate.
Heat the oven at 175C°.

Knead the dough a little and add the chopped chocolate. Continue to knead well.

   Prepare small compressed rolls approx. 3 cm.(1 inch) wide and 1 cm. (0,3 inch) high.

 Place them well apart on floured baking tray.

Cook them in the oven for ca.10 minutes till they are consistent at the touch.

Take them out of the oven and brush them lightly with the left egg white.

Cut them diagonally every centimetre(0,3 inch) or so, to obtain the typical shape of the Biscotti di Prato.

 Place again in the oven for about 10 minutes (till they get some colour).

Suggestion :add  100 gr.(1 cup)almonds instead of chocolate or almonds and pinenuts.

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