3 eggs
"1/2 cup (135g) unsalted butter, at room temperature"
"1/3 cup (65g) cocoa powder, sifted"
"1 1/2 cups (150g) crushed biscotti"
1 tablespoon rum
3 eggs
"1/2 cup (135g) unsalted butter, at room temperature"
"1/3 cup (65g) cocoa powder, sifted"
"1 1/2 cups (150g) crushed biscotti"
1 tablespoon rum
In a stand mixer, beat the eggs with the sugar until light and fluffy
Add the butter slowly, beating constantly
Turn off the machine and add the cocoa powder, biscotti, and rum
Place on a sheet of parchment paper and shape into a 24cm long cylinder
Wrap tightly and refrigerate for at least one day
Unwrap, slice, and serve immediately
