Chocolate-Chip Biscotti
"These crunchy dippers are like grown-up chocolate-chip cookies. Prep time does not include cooling."
photo by DianaEatingRichly
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Yields:
-
5 dozen biscotti
ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 pinch ground cinnamon
- 4 tablespoons cold butter or 4 tablespoons margarine
- 3 large eggs, lightly beaten
- 6 ounces miniature semisweet chocolate chips (1 cup)
- 1 cup walnuts, toasted and coarsely chopped
- 1 teaspoon vanilla extract
directions
- Preheat oven to 350ºF. In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. With a pastry blender or 2 knives used scissor-fashion, cut in the butter or margarine until mixture resembles fine crumbs.
- Spoon 1 tablespoon beaten eggs into a cup; reserve. Add chocolate chips, walnuts, vanilla, and remaining beaten eggs to flour mixture; stir until evenly moistened. With hand, knead mixture a few times in bowl until dough forms.
- On floured surface, with floured hands, divide dough into quarters. Shape each quarter into a 9" by 2" log. Place logs crosswise, 4 inches apart, on 2 large cookie sheets. With a pastry brush, brush tops and sides of logs with reserved egg. Bake logs 25 minutes. Cool logs on cookie sheets on wire rack 10 minutes.
- Place 1 log on cutting board. With serrated knife, cut warm log crosswise into 1/2-inch-thick diagonal slices. Place slices upright, 1/4-inch apart, on cookie sheets. Repeat with remaining logs. Bake slices 15 minutes to allow biscotti to dry out. Cool completely on sheets on wire racks. (Biscotti will harden as they cool.) Store biscotti in tightly covered container.
Questions & Replies
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Lately my biscotti cookies are very dry and crumbly. its driving me crazy. I started buying bulk flour at Restaurant Depot. It is Gold Medal Bleached H&R.. Is this not a good biscotti flour? thoughts? bleached? unbleached? HELP! It does say all purpose
Reviews
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I've made these a few times and they are one of my faves.<br/>I add a little instant coffee or espresso powder and use about 1/2 tsp. cinnamon. -
Great biscotti, I made these for my daughters ethnic food feast at school and they turned out wonderful. I omitted the walnuts and cinnamon because they were for children (allergies) and used reg. choc. chips because I did not have any minis. They were wonderful and crisp. Thanks for the great recipe. -
These are great and for those that are complaining that they are dry - that is what biscotti is supposed to be like. If you want a moist cookie, make from a cookie recipe. -
These cookies are dry and crumbly. Very disappointing, and I would never make them again.
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This recipe is a keeper! I replaced the walnuts with hazelnuts and left out the cinnamon; easy and amazing.
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RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>
