Frollini is a classic of the Italian breakfast. These pastry dough cookies are very simple to prepare and absolutely delicious! Today I make chocolate Italian Frollini enriched with white chocolate chips: they will be our breakfast the next weekend!
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ITALIAN BREAKFAST (PRIMA COLAZIONE)
Compared with other breakfasts, the Italian breakfast is very simple and, with a few exceptions, is basically sweet. Depending on whether we are at home or into a coffee shop, our classic breakfast changes subtly.
The typical drinks in a coffee shop are Caffè Espresso and Cappuccino. The king of the Italian breakfast is certainly the Cornetto: an Italian variation of French Croissant. Cornetto can be plain or filled with cream, marmalade, or chocolate. We also have salty variations of Cornetto, plain or filled with ham and cheese or spinach and cheese.
At home, our breakfast is different. The fancy Espresso and Cappuccino are frequently substituted with Coffe made with the Legendary Moca. Another typical drink is Caffè Latte: a bowl of hot milk combined with a shot of Moca coffee. To eat, it is common to have Fette Biscottate: toasted biscuits spread with butter and marmalade or honey. Another pillar of our at home breakfast is Frollini: Italian pastry dough (Pasta Frolla) cookies, made into different shapes and flavors. We also call them Biscotti.
ITALIAN COCOA FROLLINI RECIPE with white chocolate chips
- 2 cups (240 g) all-purpose flour
- ⅔ cup (65 g) cocoa powder
- ½ cup (100g) sugar
- 94 (75 g) white chocolate chips
- 1 egg
- 7 tbsp (100 g) butter
- a drop vanilla extract
- a pinch table salt
- CHOCOLATE PASTRY DOUGH
First, reduce the butter into pieces, pour them in a bowl and let them soften at room temperature. Storing the butter into the turned off oven with the light on, speed up the softening.
Pour the softened butter, and the egg, and the sugar into a bowl. Beat the ingredients with a whisk until well blended but not whipped. Now, sift the flour and pour it all over the eggs and butter mixture. Pinch the mixture with your fingers, until the flour absorbs the liquid. The result would be a sort of pastry crumbs. Now, Pour the crumbs over a cutting board and start to work the dough with your hands. Compact and stretch out the crumbs until obtaining a consistent paste. Finally, wrap the dough with a plastic sheet and store into the fridge for at least 1 hour (best 3 h), in order to make it more elastic and easier to roll out.
- ROLLING AND CUTTING
Before roll out the pastry dough, beat lightly with the rolling pin. Work fast to avoid the butter melting inside the mixture. After that, roll out the dough until ⅓ inch thick. Now, reduce the dough into rounds using a pastry cutter. If the mixture starts to take apart, store a few minutes into the fridge.
- GARNISH AND BAKING
At this point, preheat the oven at 355° F (180° C). Then, place the cookies over a baking tray lined with parchment paper.
Now, garnish the Frollini cookies with chocolate chips, and bake about 25 minutes.
- SERVING AND STORING
Once ready, place the cookies over a rack, and let them cool down. Store the chocolate cookies into a metal box; they last up to 4 days.
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