Chocolate chip biscotti
5
Points®
Total time: 57 min • Prep: 15 min • Cook: 42 min • Serves: 20 • Difficulty: Easy
Crisp and sweet. Perfect for dunking into coffee, hot milk, and tea. Biscotti are beloved Italian cookies that have been embraced here as the go-to dunker for espresso and cappuccino. Our delicious chocolate chip-laden version will be soft when baked but it hardens as it cools. Because this recipe makes a large yield, plan to make them to keep on-hand to enjoy as an afternoon snack or to serve during a mid-day gathering with family and friends. They're also great wrapped up and given as a gift. You can bake these treats ahead of time and store them in an air-tight container at room temperature for up to 2 weeks.
Ingredients
Cooking spray
2 spray(s)
All-purpose flour
2 cup(s)
Baking powder
1 tsp
Table salt
½ tsp
Mini chocolate chips
3 Tbsp
Sugar
1 cup(s)
Egg
2 large egg(s)
Canola oil
1 tsp
Vanilla extract
1 tsp
Instructions
1
Preheat oven to 325°F. Lightly coat a large baking sheet with cooking spray.
2
In a medium bowl, whisk together flour, baking powder, and salt until combined; stir in chocolate chips.
3
Using an electric mixer, beat sugar, eggs, oil, and vanilla until frothy, about 2 minutes. Make a well in center of dry ingredients and pour in egg mixture; stir just until moistened and dough forms.
4
Shape dough into a 13 X 3-inch log on prepared baking sheet. Bake for 30 minutes and remove from oven. Reduce oven to 300°F.
5
Let biscotti cool for 10 minutes; cut warm log crosswise, on a slight diagonal, into twenty 1/2-inch-thick slices. Stand slices, about 1 inch apart, on baking sheet and return to oven and bake for 12 minutes more. The centers will be soft but biscotti will harden when cooled.
6
Serving size: 1 biscotti
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