Biscotti
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This week, we're getting naughty with some awesome biscotti.
These twice-baked cookies are perfect for dunking in coffee, milk or hot chocolate. They're easy to make, and so delicious! Enjoy!
Biscotti
10 Tbsp butter, softened
1⅓ cups sugar
3 lg eggs
2 tsp vanilla
3¼ cups flour
1 Tbsp baking powder
¾ tsp salt
⅔ cup sliced almonds
⅔ cup mini chocolate chips
½ cup chocolate melting wafers for dipping
• Preheat oven to 350°. Line a cookie sheet with parchment.
• In a medium bowl, whisk together flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer, beat together the butter and sugar until creamy.
• Add the eggs, one at a time, and beat well after each addition.
• Add in the vanilla.
• Gradually add the flour mixture until combined.
• Add in the chocolate chips and almonds. Stir until evenly distributed.
• Divide the dough into 2 halves. Form each half into a flat log about 10”- 12” long and 2”- 3” wide. Place them on the baking sheet about 4” apart.
• Bake for 30 minutes at 350°, or until golden brown.
• Remove from oven and allow biscotti to cool completely. Once cooled, slice diagonally into slices about 1½” thick. Place the biscotti cut side down on a parchment-lined baking sheet.
• Return to the oven and bake another 10 minutes at 350°. Flip them over and bake another 10 minutes.
• Allow biscotti to cool completely.
• Melt the chocolate wafers and spoon or drizzle over the cookies. Allow chocolate to harden before serving.
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