Chocolate Chip Biscotti

There are few things in this world that I love more than coffee. The smell of coffee is probably the most soothing thing in the middle of the workday when you have hit that point of “IDAF I can’t even”. These biscotti are a perfect pairing to that pick-me-up cup of coffee in the afternoon. If you keep them in an airtight container, they keep for about 10 days.

Biscotti Essentials:

2 cups white flour
3/4 cup granulated sugar
1/2 cup (1 stick) room temperature butter
1 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon vanilla extract
2 eggs
additional yummy things (I used chocolate chips)

Start by preheating your oven to 350 degrees and line a baking sheet with some parchment paper.

In a standing mixer, cream together the butter and sugar until it is incorporated. With the mixer running, add in one egg at a time. Once the eggs are incorporated, scrape down the bowl to make sure everything is mixing well and then add the vanilla.

In a separate bowl, combine the dry ingredients (flour, baking powder, salt). Add the dry ingredients to the wet mixture 1/4 cup at a time with the mixer running. Once everything is well mixed, add your choice of extras (chocolate chips in my case) and mix the dough by hand.

The dough will be a little sticky, but form all of it into a flat log onto your baking sheet like the image below:

Bake the log for about 30 minutes until the top looks like it has gotten a nice golden brown color.

Once the log has cooled, slice it into 3/4 inch slices and lay the slices flat on the sheet tray. Bake them for 10-15 more minutes until they have a nice toasty center.