Biscotti break! Any time is a good time to stop and snack on one of these twice baked treats!
My love for cooking and baking has been with me for as long as I can remember. I was the kid who read cookbooks like they were novels, and I looked forward to the Food section of the Orange County Register that printed every Thursday. I’d cut out my favorite recipes and compile them in binders. I still have those binders and this biscotti recipe is one that I cut out from the Register and have used as a base for all of my biscotti baking. Hope this one makes it into your recipe “binder” too!
This recipe mixes up quickly using a stand mixer. Just be sure you don’t over mix the dough.
Once the dough has come together, form it into a log on a prepared baking sheet.
After the first bake, cut the dough on the diagonal using a serrated knife.
Bake for another 10 min, then turn and bake again.
- 2 cups all purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 cup semisweet mini chocolate chips (Trader Joe's chocolate chunks work really well too!)
- 3 large eggs beaten
- 1 tsp pure vanilla extract
- Preheat oven to 350 degrees. Line a baking sheet with foil and coat with non-stick spray
- In a medium bowl, mix flour, sugar, soda, salt and chocolate chips
- Add eggs and vanilla, stir until blended
- Turn dough out onto a floured surface and knead a few times
- Form dough into a 2x16 inch log and place on baking sheet
- Bake for 30min
- Remove and let cool for ten minutes
- Place log onto a cutting board and cut into ½ inch piece, cutting on a diagonal
- Lower oven heat to 325 degrees
- Place cookies back on baking sheet and bake for 10min
- Turn cookies over and back for another 10min
- Place on a wire rack to cool