- White flour 4 cups
- Butter, unsalted 150g
- Medium eggs 3
- Sugar 3/4 cup
- 80% dark chocolate 35g
- M&Ms plain 1 small pack
I like to prepare the dough in the morning and leave it in the fridge until I come back from work! I feel like is the best way to save time.
Sketching the San Martino may seem an additional thing to do and you may think about skipping it. Believe me, it will make your preparation a lot easier!
When cutting the shape you will have some pieces left over. I usually reshape them in small round cookies not covered with chocolate! Just to have something different!
Summer in fall…
On November 11th the weather in Italy becomes unusually warm, this time is known as “The summer of San Martino”. The story says that Martino, a Roman knight, was on his horse when he met a naked beggar. Without even thinking about it, he cut his military cloak in half to share with the man. After that, there are 2 versions of the story. One in which he dreamt that Jesus was the old man who prized him about his behavior. The other that says how the morning after, Martino found the cloak miraculously restored.
What I really loved about this story was that he didn’t give all the cloak to the beggar because only half of it was really his. The other half belonged to the military because he was a soldier. He did his part, without deciding for others.
Now, about the yummy part! Every November 11th we will bake this Biscotto di San Martino and cover it with chocolate and M&Ms (or whatever you prefer). Of course, stores sell it but the main part for me was making it together with my sisters and mum! There is something so pleasant in having your hand covered in flour, butter, and chocolate!
- Chill the butter in the freezer for 10-20 minutes before starting.
- Cut the cold butter in really small pieces trying to be as fast as possible. Add some of the flour, the 3 eggs, and the sugar. Work the mixture with your hands as fast as possible to obtain a dough.
- Cover the dough with plastic wrap and put in the fridge for 1-2 hours.
- Preheat the oven at 325F.
- Lightly flour the surface and the rolling pin. Place the dough ball on the counter and flatten the dough ball with the rolling pin
- Sketch on a paper your San Martino and cut around the external line. Use that as a stamp and with a sharp knife shape up your cookies.
- Bake in the oven for 25 minutes. Take it out and set aside to cool.
- Heat some water into a saucepan and place a large bowl over the top of the saucepan (the water should not boil). Cut the chocolate into small pieces and place it into the bowl. Gently stir the chocolate until it’s melted.
- Cover your San Martino cookie with the melted chocolate, wait about 3 to 4 minutes before decoring it with the M&Ms so they will not melt. Let it cool in the fridge for few more minutes. ENJOY!
|Ingredients||quantity||Calories (kcal)||Carbs (g)||Fat (g)||Protein (g)|
|White flour||4 cup||140||30||4|
|Butter, unsalted||150 g||1050||120|
|80% pure chocolate||35 g||190||15||16||3|