I made these on Thanksgiving day, and then I enjoyed one (or…more) with my coffee every morning of break. It was absolutely the best part of my day. The lesson here is that I need more biscotti in my life. Much more. I’m already planning my next batch – peanut butter biscotti with a chocolate drizzle!
Biscotti is how we justify cookies for breakfast (I love that virtually every dessert is justifiable for breakfast if you just give it the right name…coffee cake, muffins, etc). Oh, the point of this is that you basically start with cookie dough…shaped into two flattened logs, roughly 12×3 inches.
Bake for 20 minutes.
Let rest for a bit, then slice diagonally. It is your right and your obligation to eat the corners. Quality control. It’s a real job.
Place the slices cut-side down. Bake more.
Flip. Bake more. Let cool, then serve with coffee. Mmmmmm I miss it so much. Definitely time to make more biscotti.
Biscotti is cookies for breakfast - a thick cookie dough is twice baked, making it the perfect accompaniment to a steaming cup of coffee.
- 1/2 c. unsalted butter (1 stick)
- 3/4 c. sugar
- 3 eggs
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 3 c. all-purpose flour
- 1 1/2 c. semi-sweet chocolate chips
- Preheat the oven to 375°F.
- Mix together the butter and sugar. Add in the eggs, vanilla, baking powder and salt. Stir in the flour until well-mixed, then gently add the chocolate chips.
- Form the dough into two logs, about 12" long. Flatten the logs on a baking sheet (I used a stone, so no non-stick spray needed, but do what you need to!) until they are about 3" wide.
- Bake for 20-25 minutes. Remove from oven and let stand for 15 minutes. Turn the oven down to 300°F.
- Slice the logs diagonally, keeping the slices about 1" apart. Turn the slices cut-side down and bake for an additional 15 minutes. Then turn them onto the other cut side and bake for 15 more minutes.
- Let cool, serve with coffee.
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Find a comfy chair. Eat biscotti. Enjoy the morning.