Biscotti Esse
- 150g unsalted butter, at room temperature
- 100g icing (confectioners') sugar, sifted
- 2 egg yolks
- 1 tablespoon vanilla extract (essence)
- Zest of 1 lemon
- 160g 00 flour, sifted – refer to note in step 2
- 60g cornflour, sifted
- 150g dark chocolate, finely chopped
- A pinch of salt
Requires: Piping bag fitted with 1M nozzle (or nozzle of your choosing)
Using an electric mixer or stand beater, beat the butter, sifted icing (confectioners’) sugar and salt until light and fluffy. Add the egg yolks, one at a time, beating in between each addition. Beat in the vanilla extract and lemon zest.
Add the corn flour and 00 flour a little at a time, continuing to beat the cookie dough until just combined.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties, and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens.
Use a spatula to transfer every bit of the cookie dough into a disposable piping bag fitted with a 1M nozzle (or nozzle of your choosing). Line two baking trays with silicone baking mats (or non-stick baking paper). Pipe cookies into an “S” shape that are well spaced out to allow for spreading. Refrigerate the cookies for 30 minutes.
Meanwhile preheat the oven to 180°C conventional oven (356° Fahrenheit/Gas 4). Adjust metal racks to the middle groove of the oven.
Remove one cookie tray from the fridge and bake for approximately 12-14 minutes or until lightly golden. Repeat to bake the second tray of cookies.
Once the biscuits have completely cooled for a few hours, place the chocolate into a small heatproof bowl (or small saucepan) over a saucepan containing hot water. Stir the chocolate using a metal spoon until melted.
Dip one end of the Esse cookies into the melted chocolate, then place onto baking paper to set – buon appetito.
