Chocolate Chip Biscotti

Serving Size: 2 dozen
Prep Time: 45 minutes

Amount Ingredient
2 c all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 c sugar
2 ea large eggs
1/2 c unsalted butter, softened
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips

  • Preheat oven to 350F. Line large baking sheet with parchment paper.
  • In a medium bowl, sift the flour, baking powder, and salt to blend.
  • With an electric mixer, beat the sugar and butter in a large bowl to blend.
  • Add the eggs, one at a time.
  • Add the vanilla.
  • Add the flour mixture and beat just until blended.
  • Stir in the chocolate chips.
  • Form the dough into 2 8-inch long, 2-inch wide logs.
  • Transfer the logs to the prepared baking sheet.
  • Bake for 30 minutes until light golden.
  • Cool for 30 minutes.
  • Place the logs on a cutting board and with a serrated knife, cut the logs on a diagonal into 1/2 inch thich slices.
  • Arrange the biscotti cut side down on the baking sheet.
  • Bake the cookies until pale golden, about 15 minutes.
  • Transfer the cookies to a rack and cool completely.
  • Biscotti can last more than several days. Store at room temperature in an air-tight container.


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