Friends and famiglia, as I prepare to sign off this food blog to travel to my parent’s home on the east coast of Florida and celebrate Christmas with my famiglia, I wanted to leave you with a small food gift for my favorite Italian sweet treat perfect for Christmas Eve.
This simple recipe originates from the Province of Verona in Veneto, the gorgeous home and setting for Shakespeare’s “Romeo & Juliet“.
I am a truly hopeless romantic and these biscotti that my daughters, Carina and Isabella, love remind us all of sweet lovely moments spent with famiglia and friends.
As I indulge in these sweet biscotti, my mind wanders to Shakespeare’s Romeo and Juliet walking the streets of Verona, declaring their undying love and passion for each other.
I found this recipe in one of my favorite cookbooks, “Savouring Italy” by Michele Scicolone, one of my go-to recipe collections that I have had on my bookshelf for years.
They are a famiglia holiday tradition and we look forward to making and eating them year after year.
These biscotti are the closest to a butter cookie recipe I have found in my Italian food files, the flavor is not overly sweet but these buttery, flaky biscotti combined with the semisweet and bittersweet chocolate are the perfect combination of texture and flavor for me.
Note: Recipe yields approximately two dozen cookies (I make them on the small side), I make multiple batches and freeze them for the holidays.
baci di julietta
1 cup (2 sticks) organic unsalted butter (room temperature)
approx. 1/2 cup of confectioners sugar
1/2 tsp. sea salt
1-1 1/2 tbsp. good quality rum
2 cups unbleached flour
2 tbsp. organic unsalted butter (room temperature)
In a large mixer bowl, beat the 2 sticks butter, sugar, rum and salt until well blended. Gradually add the flour until mixed, making sure all ingredients are fully combined.
Preheat oven to 350 degrees fahrenheit. Using a small teaspoon, scoop the dough and roll into a ball and place onto a parchment lined baking sheet, about 1 inch apart.
Roll all the dough into these ball shapes and bake for 10-12 minutes, just until lightly golden brown on the bottom.
Remove from oven and let cool. (Keep the dough in a cool place as you work; if needed place in the refrigerator in between batches.)
In a microwave safe deep bowl, melt the chocolate along with the 2 tbsp. of butter until soft and blendable (I heat this for 1 to 1 1/2 minutes at a time and mix as I go.) Using a fork, blend this mixture until well incorporated and being to assemble.
Take one cookie and place a small amount of the melted chocolate mixture on the bottom and top with another cookie sandwich-style, bottoms together.
Carefully set the finished cookie down straight on wax paper sheets to set and cool.
Let the finished biscotti set for about 15 minutes or so until the chocolate has hardened a bit.
Serve these immediately or store in well sealed containers or freeze for future use in containers or plastic freezer bags.
Note: Photography provided by Isabella M. Favale & Carina A. Favale
Buon Natale e un felice Anno Nuovo
Merry Christmas and a very Happy 2014 New Year to all my famiglia, friends and blog foodie followers… peace to you and yours and may the holiday bring each and every one of you much joy and love amidst plenty of food, drink and laughter…