Cioccolato Leone is the essential ingredient for these moist, chewy cookies generously studded with chocolate pieces. They can be stored in an airtight container for several days, but are (obviously) best eaten warm from the oven.
Biscotti al Cioccolato Leone
200 gr Leone 74% chocolate
120 gr Leone 64% chocolate, coarsely cut
50 gr butter
2 eggs
120 gr brown sugar
210 gr flour
1 tablespoon unsweetened cocoa powder
½ teaspoon baking powder
1 pinch of salt
Melt the Leone 74% chocolate with the butter. Let cool completely.
In a bowl, beat the eggs with the sugar until pale. Add the chocolate/butter mixture, then add the flour, the cocoa powder, the salt and the baking powder.
Mix well.
Add the coarsely cut chocolate and mix.
Form cookies by scooping about one tablespoon of dough and place them on a parchment paper lined baking tray.
Bake at 160° C for 20 minutes.