Chocolate Chip Biscotti
2 c. all-purpose flour (or whole wheat flour, or half and half)
1 ½ tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. salt
½ c. unsalted butter, at room temperature
½ c. firmly packed brown sugar
½ c. granulated sugar
1 Tbl. instant espresso powder, or 2 Tbl. instant coffee
2 eggs
1 c. coarsely chopped walnuts
1 c. semisweet chocolate chips
Preheat oven to 325°. Butter 2 baking sheets.
Sift together the flour, baking powder, cinnamon and salt into a bowl. Set aside.
Combine the butter, brown sugar, and espresso powder or instant coffee in a large bowl. Mix with an electric mixer on high until light and fluffy. Beat in eggs, one at a time, until light and fluffy, about 2 min. Reduce speed to low, and add nuts and chocolate chips. Add the flour mixture and mix until just blended.
Divide the dough in half. Place each half onto prepared baking sheet. Using lightly floured hands, form each half into a log 3 in. wide, and ¾ in. high.
Bake until firm to the touch, about 25 min. Logs will spread during baking. Remove from oven, and allow to cool for 5 min. Leave oven set at
325°.
Using a spatula, carefully move logs to work surface. With a serrated knife, cut on the diagonal into slices ½ in. thick. Arrange the slices cut side down on baking sheets and bake until the bottoms are browned, 8-10 min. Remove from oven, and turn the slices over. Bake another 8 min. or until the bottoms are browned.
Store for up to two weeks in air-tight container.
Thanks
to Karee Alexander for sharing this recipe.
Back
to recipes page
