Chocolate Chip Biscotti
Presented by Chef Cynthia Ferich
1/2 cup butter (WBTV demo substitution - ½ cup ®Olive Tap ‘Buttery Olive Oil')
3/4 cups sugar
2 large eggs
*2 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup mini chocolate chips
Sugar for sprinkling
Preheat oven to 350 degrees. Cream butter and sugar together, and add eggs, one-at-a-time. Add vanilla and mix. Combine dry ingredients and stir into the creamed mixture. Add chocolate chips and stir.
Divide dough in half and flour a work surface. Roll each half into an 8-inch log. Place on a lightly greased cookie sheet, sprinkle generously with sugar, and bake for 25-35 minutes, until baked through and golden brown (oven temperatures vary). Remove baking pan from oven and allow loaves to cool.
Cut loaves with a sharp serrated knife into 1-inch slices and place cut-side down on a cookie sheet. Bake for 8-12 minutes at 350 degrees on each side until lightly browned on each side. Turn carefully, not to crumble.
Each recipe makes approximately 1 to 1-1/2 dozen cookies.
This version of Biscotti is our family favorite! They don't last very long, and I usually double (or triple) the recipe!
*Note: Gluten-free flour can be substituted as a gluten-free alternative
Compliments: Cynthia Ferich, Author, Culinary Educator, Public Speaker, Private Chef Services
Biscotti Recipe taken from MaMa Mia Cucina ~ A Flavor of Good Food and Good Family