The classic Italian cookie with a hint of chocolate is perfect for dessert, with your coffee or as a delicious gift.
My recent love affair with biscotti began on our honeymoon in Italy. Our hotel in Positano would serve you a few mini biscotti when you ordered a cappuccino and I instantly began thinking about these cookies in a different light. I knew I wanted to try making them on my own when we returned home. I added my favorite ingredient (chocolate) and whipped up the version below. MJD loved having a little piece of Italy at home- and I did too!
¼ cup unsalted butter, at room temperature
¼ cup vegetable shortening
¾ cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon baking powder
¾ teaspoon salt
3 cups flour
1 and a 1/2 cups chocolate chips (I used semisweet Ghirardelli)
Additional chocolate chips for dipping in or drizzling with chocolate
Preheat your oven to 375 Degrees F. Prep your baking sheet by lining with parchment paper.
In a mixing bowl, cream together the butter, shortening and sugar. It should be fluffy after about 2 minutes.
Next, add the eggs one at a time and mix
Beat in the baking powder, vanilla extract and salt.
Add in the flour one cup at a time and beat on a lower speed.
Add the chocolate chips and stir by hand to prevent breaking the chips.
Prepare a lightly floured surface and pour your dough onto it. Divide your dough into two pieces that look like a log (about 10-12 inches long). Transfer the two pieces of dough to the baking sheet. Gently press down on the pieces of dough to flatten them and make them wider. The logs should now be around 3 inches wide. Bake for 20 minutes or until the edges are golden brown.
Remove the dough from the oven and let rest for 20 minutes. During this time, decrease your oven to 315 Degrees F.
After 20 minutes, move the dough to a cutting board and using a serated knife begin to cut into the dough to create 1 inch slices. Place the slices back on your baking sheet and bake for 15 minutes on one side. Then flip the biscotti to the other side and bake for an additional 15 minutes.
Once removed from the oven, allow to cool completely on a cooling rack.
Serve plain, dipped in chocolate or drizzled with chocolate.
Your biscotti will stay good for about 10 days in an airtight container, but I doubt they will last that long J