Ingredients:
- 240g all-purpose flour
- 50g cocoa powder
- ¾ tsp baking powder
- ½ tsp salt
- 60g softened butter
- 200g sugar
- 1 vanilla bean
- 2 large eggs
- 2 tbsp Spoiled Habanero
- 180g chopped good dark chocolate
Instructions:
- Start the ballet: In a large bowl, mix together the all-purpose flour, cocoa, baking powder, and salt. These dry ingredients will be the foundation for your biscotti – the true heroes in this culinary tale.
- Whisking Mastery: Split the vanilla bean and release its hidden treasures by scraping out the seeds. Mix the seeds with a bit of sugar to awaken their aroma. Now, take your mixer and whip the butter with vanilla sugar and the rest of the sugar until it becomes a creamy dream.
- The Entry of Eggs: Add the eggs one at a time, continuing to whisk until each soldier is perfectly incorporated into the butter fortress.
- March of Chocolate and Chili: Gently add the flour mixture to your butter mixture along with the chopped dark chocolate and Spoiled Habanero. Whisk at low speed, just enough to bring the dough together in an alliance of flavor.
- Form the Proud Logs: Roll out the dough on a floured surface, shape it into two logs, and prepare for their first great trial in the oven.
- Trial of Baking Artistry: Place your dough logs on a baking sheet spaced apart and flatten them into a rectangle, ready for their first fateful encounter with heat. Bake for 30-35 minutes at 350 degrees Fahrenheit (180 degrees Celsius).
- The Ultimate Challenge: After a short rest on the baking sheet, cut the slightly cooled logs into diagonal slices. Flip the slices on their side and return them to the oven to achieve crispy perfection in another 10-15 minutes.
- Final Cooling: Let the finished biscotti cool completely on a cooling rack. Now, they are ready to conquer the realm of flavor!
- Storage Strategy: Store these victorious treasures in an airtight container to maintain their crispness,
And that, my friend, is how you whip up a batch of biscotti
Let’s get cooking, good looking!
