Chocolate Chip Biscotti

Published: Jun. 2, 2015 at 7:24 PM EDT
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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

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