Crunchy Chocolate Chip Biscotti

Hey!  How was the week?  The other day on tv, there was a thing about how even though coffee is one of Kenya’s biggest exports, the majority of Kenyans consume tea or beer.

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Tea Farms in Kericho
Whatever the case, tea and coffee go well with biscotti.  Biscotti are “baked twice” cookies.  These are the husband’s favourite. They are perfect for dunking in your tea or coffee.  This recipe however is not a very hard biscotti.

You will need:

2 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1 tsp vanilla extract or essence
1/2 cup butter or margarine, room temperature
2 large eggs
1 cup chocolate chips

Beat the butter and sugar until light and fluffy.  Add in the eggs and vanilla until well combined.
Slowly add in the dry ingredients.
Once everything is combined fold in the the chocolate chips.

Crunchy Chocolate Chip Biscotti Unbaked

On a greased cookie sheet or pan, press and part the dough into a log about 40 cm (visualise the standard ruler of 30cm/12 inches and then some).

Crunchy Chocolate Biscotti Unbaked Logs

Bake at 170°c for 30 minutes or until it’s a light golden color.
Remove and cool for 30 minutes.

Crunchy Chocolate Biscotti First Baked

Reduce the oven temp to 150°c.
Slice the biscotti into slices of desired thickness (I got 12 pieces per log) and then lay the slices cut side down on the pan.

Crunchy Chocolate Biscotti Second Bake

Bake for an additional 10 minutes.
Enjoy with your tea or coffee!

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Which is your preference: tea or coffee?

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Chocolate Chip Biscotti


Ingredients

1/2 cup sugar
1/2 cup butter or margarine, room temperature
2 large eggs
2 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract or essence
1 cup chocolate chips

Directions

Beat 1/2 cup butter and 1/2 cup sugar until light and fluffy.

Add to it the 2 eggs and 1 tsp vanilla and mix well.

Slowly add in the 2 1/2 cups of flour, 1 1/2 tsp baking powder, 1/4 tsp salt to the egg mixture Once everything is combined fold in the 1 cup chocolate chips.

Form the dough into a biscotti log about 40 cm.

Bake at 170°c (350ºF) for 30 minutes or until it’s a light golden color. Remove from the oven and allow to cool for 30 minutes. Reduce the oven temp to 150°c (325ºF). Slice the biscotti into slices of desired thickness (yields from 12-15 biscotti) and then lay the slices cut side down on the pan.

Bake for an additional 10 minutes.

If you want harder, crunchier biscotti bake at 170ºC (350ºF) for a further 8-10 minutes and then turn them over and bake the other side for an additional 8-10 minutes.

Adapted from deliciouslydeclassified.com

 

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2 Comments Add yours

  1. M!chelle says:

    Coffee any day of the week;) And your blog is amazing!

    Like

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