Chocolate Chip Biscotti
(Makes about 64 Cookies)
4 cups of flour
1 ½ tsp. Baking powder
Pinch of salt
12 tbsp. of butter- Put in a glass bowl and melt in the oven, plus extra for greasing the parchment
3 eggs beaten, plus one for brushing the cantucci
2 cups of sugar
3 Tbsp. Of vanilla extract
1 cups Chocolate Chips
In a bowl, sift together the flour, baking powder and salt.
In a separate bowl combine the eggs and the sugar. Beat this well and then mix in the vanilla extract and butter. Using a spatula, slowly add the flour to the egg mixture to form a dough. Sprinkle your counter with flour. Move the dough to a flour dusted counter. Knead the chocolate chips into the dough. Cut the dough into four equal pieces and form into logs. Each log will be about 12 inches long and 2 inches wide. Wrap in plastic wrap and put in the refrigerator for 1 hour.
Preheat your oven to 375° and butter two large parchment lined baking sheets. Then put the logs on one sheet and brush each log with the beaten egg. Bake for about 20 minutes until the log becomes golden brown. Then let the logs rest for 10 minutes. Slice the cookies about 1 inch thick. Then put them back on the cookie sheet (lined with parchment) and bake for another 10 to 15 minutes or until they’re cooked through. I like my biscotti soft, so I take them out at the 10 to 12 minute mark. If you like them harder, leave them in longer. Store in an airtight container for at least a month.