How to make Marbled Biscotti / Biscotti Marmorizzati /cake biscotti / nut free

How to make Marbled Biscotti / Biscotti Marmorizzati /cake biscotti / nut free

Ingredients:
2 1/4 cups of sifted all purpose flour (plus + 1/4 cup of flour extra for dusting your working surface)
1 cup of sugar
3 eggs 🥚 (room temperature)
1/4 cup unsalted butter 🧈 (room temperature)
1 teaspoon baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt 🧂
1/2 teaspoon of vanilla extract
1/4 cup of cocoa powder (sifted)

EGG WASH: one egg 🥚 + 1 1/2 tablespoons of water

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DIRECTIONS:

1) In a large mixing bowl, slightly mix the butter with an electric hand mixer on low speed, then gradually add the sugar, baking powder, baking soda and salt and mix on low/medium speed till well combined.

2) Add the eggs 🥚 and vanilla extract to the mixture and beat until all is well incorporated.

3) Time to gradually add the flour into the mixture, as much as the electric
mixer allows, then add the rest of the flour and mix and incorporate well by using a wooden spoon or spatula.

4) Divide the dough in half and set aside one of the portions. This will be used for the vanilla part of the biscotti.

5) Add the cocoa powder into the other portion of the dough. With a wooden spoon (or spatula), mix, combine and incorporate well.

NOTE: If you feel that the texture of the dough is too sticky, you may add a couple of extra tablespoons of flour.
FOR YOUR EASIER UNDERSTANDING: the textures of the doughs feel like a thick cake batter.

6) Wrap each dough separately in plastic wrap, place them in the refrigerator and let chill for 2 hours.

7) After the 2 hour mark, prepare your cookie sheet lined with parchment paper or silicone liner, and preheat your oven at 350 degrees Fahrenheit/180 degrees Celsius.

8) Divide the vanilla dough in half and do the same with the chocolate dough.

9) Lightly flour your working surface. Take one part of the vanilla dough and top it with one part of the chocolate dough.

10) Roll both dough’s together (dust with more flour, should your working surface stick) and fold and twist them into logs, and lightly flatten the top of the logs. We shaped the logs in approximately 12” in length and 3” in width.

11) Repeat step 10 with the other 2 halves of dough and place them on your cookie sheet. Lightly brush the logs with the prepared egg 🥚 wash,
don't forget to egg wash all around, including the sides. Keep in mind that you will have a lot of egg wash left over.

12) NOTE: The logs will expand as they bake due to the fact that there is baking soda and baking powder in the mixture.

13) Place and bake in a preheated oven for 20-25 minutes or until lightly browned. Cool the logs directly on the cookie sheet for 10-15 minutes before carefully transferring them on a wire rack to cool completely (approx. 40-45 minutes).

2nd BAKE: Preheat the oven at 325 degrees Fahrenheit/ 160 degrees Celsius

14) Transfer the logs (one at a time) on a cutting board and with a serrated knife (or a sharp knife) cut the logs into approximately 1” - 1 1/2” slices and place the slices, cut sides down on a cookie sheet. Bake for 5-10 minutes or until lightly browned at the bottom.

15) Turn slices over and bake for another 5-10 minutes or until lightly browned. Transfer to a wire rack and let cool completely.

16) We did the 2nd bake directly on a wire rack for 15-20 minutes.
This allows the flow of the temperature to circulate evenly over and
under the biscotti, and you eliminate the steps of turning them over and having to transfer them onto a wire rack.
HOPE YOU LIKE THIS TIP 😉

17) These biscotti are kept very, very well on your counter tops for weeks, OR can easily be stored in an air tight container and placed in the freezer
for up to 3 months.

And now it’s time to EAT and ENJOY with 🥛 ☕️ 🫖 🍷 ! 😋

Nancy and Franca thank you for watching
And as always, continue to LOVE WHAT UEAT 🫶😋

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