Chef Angelo Preziosi shares his recipe for Tozzetti al cioccolato.
Tozzetti are the Roman version of the hard biscuits often called biscotti usually made with nuts; this recipe substitutes the nuts with chocolate. Tozzetti are a perfect way to finish a meal when dipped into either coffee or a sweet dessert wine such as Vin Santo or Passito di Pantelleria.
50g butter, at room temperature
100g chocolate drops
175g 00 flour (plus extra for kneading)
1 packet of instant yeast for cakes (7g)
Pinch of salt
Heat the oven to 160°C.
Whisk together the softened butter with the sugar until light and fluffy.
Add the sieved flour, yeast, egg, chocolate drops and a pinch of salt.
Use your hands to knead the dough in a floured surface until it is smooth and even. If the dough is too wet, add a little extra flour.
Now divide the mixture in half and form into two long oblongs on a baking tray covered with greaseproof paper.
Bake for 30 minutes at 160°C, then cut the dough into vertical strips to form the classic biscotti shape, lie the biscuits flat and then put them back into the oven for a further 10 minutes.