Chocolate Chip Biscotti
User Reviews
4.5
Chocolate Chip Biscotti
Description
The Chocolate Chip Biscotti recipe features a dough enriched with butter and shortening combined with sugar, eggs, and vanilla, creating a rich base for the chocolate chips dispersed throughout. The dough is shaped into two 12-inch logs and baked until lightly golden, then rested before slicing and a final bake. This two-step baking process develops the traditional biscotti crunch and helps the cookies dry out properly. The balance of fats gives a pleasant texture that is crisp without being overly hard.
Once cooled, these biscotti have a crunchy exterior and hold together well, making them suitable for dipping into hot beverages like coffee or tea. The semisweet chocolate chips contribute sweet pockets of flavor that contrast with the biscuit's toasty notes.
The method includes resting the logs after the first bake to allow easier slicing and uniform texture. The dough handles well for free-form shaping, and using parchment paper on the baking sheet prevents sticking and helps avoid extra cleanup.
Ingredients
- ¼ cup butter at room temperature, unsalted
- ¼ cup vegetable shortening
- ¾ cup granulated sugar
- 3 egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 3 cups all-purpose flour
- 1½ cups semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter, shortening and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition, and stopping to scrape the sides and bottom of the bowl between additions. Beat in the vanilla extract, baking powder and salt. Reduce the mixer speed to low and gradually add the flour until incorporated. Add the chocolate chips and mix on low speed briefly to evenly distribute in the dough.
- Turn out the dough to a lightly floured work surface. Divide the dough in two and shape each piece into a 12-inch log. Transfer the logs to the prepared baking sheet and, with damp fingers, lightly flatten the logs to about 3 inches wide.
- Bake for 20 to 25 minutes, until the logs are lightly browned around the edges. Remove from the oven and let rest for 20 minutes. Reduce the oven temperature to 300 degrees F.
- Transfer the logs to a cutting board and, using a serrated knife, slice them on the diagonal into ¾-inch to 1-inch slices. Return the slices, cut-side-up, to the baking sheet and bake for 15 minutes, then turn them over and bake for an additional 15 minutes. Remove from the oven and allow to cool completely. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36biscotti
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 55mg | 2% |
| Potassium | 69mg | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 65IU | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
