I am not a chocolate addict so to speak. I like chocolate but I could probably live without it. Having said that I have recently been given by a friend a bar of really dark, bitter chocolate which just reminded me of how good and addictive that innocent dark stuff can be. With Easter coming we will soon be surrounded by chocolate eggs. I will be going to Italy soon and over there Easter eggs are gigantic and have surprises in them. Heaven for children (and adults actually!).
And thinking about Easter and chocolate I baked chocolate and pistachios cantucci biscuits. Some time ago I made traditional cantucci and sbreghe biscuits (which are similar just thinner and crunchier).
Their preparation is just the same as the traditional ones: combine the ingredients and make two loafs; bake them then slice them with a knife; you will then need to bake them again for a further 5 minutes each side, so you get crunchy, chocolatey and moreish biscuits with a nutty bite!
- Prep Time : 20 minutes
- Cook Time : 30 minutes
Put the flour, sugar, eggs, honey, orange juice and zest, vanilla extract and cocoa powder on your working top. With a fork combine the ingredients. Now add the softened butter and the whole pistachios and with your hands quickly combine all the ingredients together. Add some milk if the mixture feels dry. You need to reach a smooth consistency without being too dry.
Make 2 long small loafs, line them up on a baking tray over a silicone sheet or baking paper.
Cook at 180C or 350F for 25 minutes.
Take the loafs out of the oven, wait for 10 minutes for them to cool down a little then with a bread knife slice them into 1cm slices.
Line the biscuits up on the baking tray and toast them for 5 minutes at 150 C on both sides until slightly golden.
Enjoy with dessert wine like Vin Santo,