Middle arancello and a coffee .. . cioccobiscotti soft
The inspiration comes from a formula proposed by Salt and Pepper, December 2007 ... with some variations here, playing on the combination of dark chocolate, raisins and arancello! The dark chocolate of the highest quality craftsmanship. An Easter gift that has magically enhanced these biscuits! The smell is felt from the terrace ... and I heard the comments from the garden up the neighbors! Contagious chocolate, a must in the pantry, our.
attract me ... I'll have to replicate chocolate, pistachio and lemon! We'll see, maybe soon!
Happy Spring!
Ingredients:
- 90 g of flour
- 130 g butter 110 g sugar
- 130 g of dark chocolate
- a tablespoon of cocoa powder
- 50 g raisins
- a cup of coffee
- 2 tablespoons arancello
- an egg
Prepare the coffee and mix it with the arancello, combine sugar and butter. Melt the ingredients over low heat and remove from the heat, add the chopped chocolate and stir until a smooth cream. Little by little, and stirring constantly, add the sifted flour and cocoa together with the raisins, then add the beaten egg with a pinch of salt.
Coat the bottom of a mold with a diameter of 18 cm with baking paper and the edges with butter, pour the mixture into the mold and place in oven at 180 ° C for about 50 minutes. Leave to cool in the mold. Cut the cake in inserts, such as almond biscuits!
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