Chocolate Chip Cookies are delicious, but they don't quite go with your favorite latte or a cappuccino.
Here's where the art of baking a biscotti comes in.
Most traditional biscotti recipes contain nuts. But if you happen to be allergic, you may have a hard time finding a biscotti in a cafe or in a store that you can eat.
That's why I created my own recipe to accommodate those like myself that still want the classic companion to a cup of coffee, minus the ingredient we can't have.
This is also a great recipe to introduce biscottis to the younger members in your familigia.
- 2 cups of flour
- 1/2 cup of granulated sugar
- 1/4 cup of organic brown sugar
- 1 1/2 of teaspoon baking powder
- pinch of salt
- 1 tablespoon vanilla extract
- 1 stick salted butter
- 2 large eggs
- 1/2 semisweet chocolate chips
- 1/2 cup milk chocolate chips
Rachel’s Recipes Tip: I prefer to bake with finely grated Himalayan salt. If you only have unsalted butter in the fridge, use 1/4 teaspoon of salt.
- Preheat the oven to 350 degrees
- Get out a bowl, mixer, nonstick baking sheet, knife, rolling pin, and rubber spatula
- If you don’t have a nonstick baking sheet, line your pan with parchment paper
- In one bowl, whisk together the dry ingredients of flour, baking powder, an salt
- Use a mixer to beat the butter, granulated sugar and brown sugar until thoroughly combined
- Add in the vanilla and eggs, beat until completely mixed in
- Turn the mixing speed on low and slowly add the dry ingredients from your other bowl until everything is just combined
- Fold in the chocolate chips
- Use a rolling pin to help form the dough into a 3″ x 10″ log (approximately)
- Place the log onto the nonstick baking sheet and bake at 350 degrees for 30 minutes, or until it is light golden brown
- Take the log out of the oven and let it cool for 30 minutes
- When it’s cooled, slice the biscottis into pieces about 1.5″ thick. You don’t want them too wide, but you don’t want them to be so thin that they crumble.
- Use a rubber spatula to help you lay the slices down on the sheet
- Bake for another 8-10 minutes
- Quickly take them out of the oven, flip each slice over, and put the sheet in the oven again
- Bake for another 8-10 minutes until both sides are golden
Rachel’s Recipes Tip: If you don’t want to biscotti to have the traditional crunch, replace steps 11-13 with these instructions:
- Reduce oven temperature to 325 degrees
- Put the sheet in the oven again and bake for 8-10 minutes
Let them cool, serve and enjoy!