Preheat the oven to 180°C conventional oven (350° Fahrenheit/Gas 4). Adjust metal racks to the middle groove of the oven. Prepare 2 silicone baking mats on a work surface (alternatively, use 2 sheets of non-stick baking paper). Set aside 2 baking trays the same size as the silicone baking mats (or baking paper).
Using an electric mixer, beat the butter, egg yolk vanilla bean and icing sugar (confectioners’ sugar) until light and fluffy. Sift the flour and beat into the butter mixture until just combined. Transfer to a clean work bench and use your hands to knead until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
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.
Divide the dough into 2 portions. Roll 1 portion of dough on a silicone baking mat (or between 2 sheets of non-stick baking paper) to a thickness of 7mm. Use a 4.5cm heart shaped cutter to cut biscotti d’amore (love heart biscuits) approximately 2cm apart. Re-roll the scraps of the dough and repeat with the remaining portion to make 20 biscotti d’amore.
Bake, one tray at a time in the oven for 10-12 minutes or until just golden. Transfer to a wire rack to cool completely.
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 biscotti d’amore into the melted chocolate, then place onto baking paper to set – buon appetito
Tip – I recommend baking the biscotti the day before dipping in chocolate. If the biscotti are too fresh, the heat of the chocolate can make the biscotti break.