Biscotti with chocolate drizzle in batter
I make biscotti. I want to introduce chocolate — not chips, but melted chocolate — drizzled through the dough without turning it completely into chocolate. Any suggestions on how to do this?
Best Answer
You'd have to do it at the time you form the loaf for the first bake.
One way would be to use a layer or two of chocolate sticks (as used in pain au chocolat but seemingly sold as "croissant sticks"). This would be very suitable chocolate as even melted it's not too runny. You could probably split them to get more, thinner sticks. You could melt chocolate and allow it to cool in strips to make your own, which could be longer, thinner and less even. You'd need to have the dough mixed and then mix in whatever chocolate you use as little as possible.
A different approach would be to make a half batch of normal dough and a half batch of chocolate dough then combine those without mixing, as if making a marble cake. But this may not be what you're looking for.
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How do you Drizzle glaze on a biscotti?
Transfer the biscotti to a wire rack to cool completely. For the glaze, whisk together confectioners' sugar, vanilla extract, butter, milk and salt until combined. Add more milk if necessary to reach desired consistency. Use a spoon or icing bag to drizzle glaze over the biscotti.How do you drizzle white chocolate on a biscotti?
In a microwave safe bowl, zap the white chocolate in 15 second intervals stirring in between until the chocolate is completely melted, about 30 seconds or so. Drizzle over the biscotti. For a nice even drizzle, add the white chocolate to a small bag and snip a small corner to drizzle from.What do you use to drizzle chocolate on cookies?
Dip a spoon or fork into the bowl of melted chocolate. Raise the spoon and make sure the chocolate is able to stream down in an even flow. Working quickly, move the chocolate-dipped spoon back and forth a few inches above the dessert to drizzle the chocolate.Why is my biscotti not crispy?
If your biscotti are too soft then it is likely that the cookies were not baked for long enough second time around. If your biscotti slices are around 1/2cm/1/4 inch thick then they should only need around 20 minutes in an oven preheated to 180c/350F to dry out sufficiently.EASY Traditional Italian Biscotti Recipe - Coated in Chocolate!!
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