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Chocolate biscuits


Chocolate biscuits

Excellent to accompany with a glass of vin santo or a cup of tea or caffe latte: here is the recipe for chocolate biscuits.

Not simple biscuits, but delicious chocolate cantucci! This is one of the recipes we offer you today. Cantucci are fragrant and tasty biscuits typical of Tuscany . Generally they are enriched with crunchy almonds, but today we offer you an alternative version with chocolate chips.

In reality, so as not to infuriate the Tuscans, they should be called tozzetti because this is the term used to indicate all biscuits similar in shape to cantucci but which however contain different ingredients. To learn more about the topic we leave you the link to our article on the difference between cantucci and tozzetti .

Tray of chocolate biscuits
Tray of chocolate biscuits

Ingredients

For the chocolate biscuits

  • Flour 00 – 280 g
  • Sugar – 150 g
  • Eggs – 2
  • Butter – 50 g
  • Baking ammonia (or baking powder) – 1/2 teaspoon
  • Chocolate chips – 100 g
  • Vanilla Extract – 1 tsp
  • Salt – 1 pinch

To complete

  • Yolks – 1

Preparation

How to prepare the chocolate biscuits recipe

1

First, break the eggs into a bowl. Add the sugar, vanilla and a pinch of salt and mix with a fork just long enough for the ingredients to mix.

2

Add the sifted flour with the baking ammonia and the melted butter and mix quickly. Finally, add the chocolate chips and finish kneading on the pastry board.

3

Form long loaves based on your pan and 3-4 cm wide (but do not flatten them). Brush the surface with the remaining egg yolk and cook at 180°C for 25 minutes .

4

Remove the pan and use a knife to create the cantucci by cutting diagonal slices 1.5-2 cm thick. Place them on the baking tray with one of the cuts touching and cook at the same temperature for another 10 minutes, turning them halfway through cooking. Once cold they are ready to be enjoyed.

If you want, you can replace 30 g of flour with the same weight of bitter cocoa powder to obtain double chocolate cantucci.

Here is a short video with all the steps to make these delicious biscuits and understand how to cut them to obtain the characteristic shape.

As far as ammonia for cakes is concerned, you don't have to worry: it has nothing to do with the ammonia used in the home for cleaning. It is a leavening agent already used by our grandmothers which allows us to obtain even more fragrant biscuits and prolong their shelf life . The smell given off during cooking will disappear once cooled.

If you are not convinced or cannot find it, replace it with an equal quantity of baking powder.

Conservation

The cantucci can be kept in a tin box for up to a month .

Read also
How to make almond cantucci: the original Tuscan recipe

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