Delicious Mouthwatering Double Chocolate Chip Biscotti
Delicious Mouthwatering Double Chocolate Chip Biscotti
Delicious Mouthwatering Double Chocolate Chip Biscotti
After returning from Tuscany, I realized that I wanted a good Biscotti recipe that could at least somewhat rival the incredible Biscotti I had been lucky enough to eat over in Italy. After questioning my trusty sources for great recipes, who reported that they did not have a great one, I began my search. After experimenting with several Biscotti recipes, I came up with one I really liked. The result is below. Next time, I may experiment with Dipping one end of the Biscotti in Dark Chocolate, or adding some dried fruit, or adding a little coffee to the dough to make it taste a little more “cappuccino”ish. I’ll keep you updated on any variations I do like, and please let me know if you find another yummy combination.
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 3/4 cup sugar
- 1/2 cup, 1 stick unsalted butter (at room temperature)
- 1 tsp grated orange or lemon zest
- 1/8-1/4 tsp salt
- 2 eggs (medium-large)
- 1/2 cup Mini Semi-Sweet Chocolate Morsels ((chips))
- 1/2 cup Dark Chocolate Morsels ((chips))
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Preheat Oven to 350 degrees F
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Line a large baking sheet with parchment paper, or do as I did and use these wonderful Baking Mats. Blend the flour and baking powder in a medium bowl.
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Using an electric mixer, beat the butter, sugar, zest, and salt in a large bowl until blended. Beat in the eggs 1 at a time. Add the flour mixture and continue beating until blended. Stir in the two types of chocolate morsels.
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Form the dough into approximately a 12 inch long, 3 inch wide log on the parchment or baking mat. Bake until golden, about 30 – 40 minutes.
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Cool for 30 minutes.
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On a cutting board, with a serrated knife, cut the log on a diagonal into 1/2 to 3/4 inch slices. Arrange the Biscotti, cut side down, on the parchment or baking mat. Bake the Biscotti until they are golden, about 15 minutes. Transfer the Biscotti to a rack and cool completely.
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You can make these Biscotti ahead of time. Just be sure to store them in an airtight container , or wrap them in saran wrap and then freeze in plastic freezer bags.
