How to Make Chocolate Chip Biscotti

Perfect with your breakfast coffee, or any time of day, this chocolate chip biscotti has just the right crunch and texture. Make this beautiful twice baked cookie at your next gathering or place in a box tied with a ribbon for an extra special gift!

Difficulty: Moderate

Instructions

Things You'll Need:

• 2c. all-purpose flour
• 1c. sugar
• 1 tsp. baking powder
• 1/4 tsp. salt
• pinch ground cinnamon
• 4 tbsp cold butter
• 3 large eggs, lightly beaten
• 1c. semisweet mini chocolate chips
• 1 tsp. vanilla extract

1. Preheat oven to 350 degrees. In a large bowl mix the flour, sugar, baking powder, salt, and cinnamon. Using your hands, rub the butter into the flour mixture until it resembles a coarse meal.

2. Reserve one tablespoon of the beaten egg. Add mini chocolate chips, vanilla and remaining eggs to flour mixture. Stir until moistened, then mix by hand until dough forms.

3. On a floured surface divide the dough into quarters. Shape each quarter into a 9" x 2" log and place the logs onto two cookie sheets. Brush reserved egg mixture onto each log. Bake for 25 minutes then cool.

4. Gently remove each log from the cookie sheet and place onto cutting board. Cut each cooled log into 1/2" diagonal slices.

5. Place slices upright on cookie sheets about 1/4" apart. Bake for another 15 minutes to allow the biscotti to dry out. Cool completely and enjoy! Yield: 5 dozen.

Tips & Warnings

• You can make the biscotti slices as long or as short as you prefer depending on the angle you slice them.