Monday, October 24, 2016

More Biscotti for Every Body

I apologize for the groan worthy title of this post. I wanted to try and make it rhyme.

I'm sharing a new biscotti recipe I received from a friend whose mom is from Tuscany, Italy. I'm told it's the birthplace of biscotti so I figure her recipe has to be worth trying.

Traditional Biscotti

2/3 cup sugar
1/4 cup plus 2 tablespoons butter (softened)
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
2 cups all purpose flour
* 1 cup miniature chocolate chips (optional)

Preheat oven to 350 degrees. Lightly grease a cookie sheet pan and set aside. In a large bowl, mix the first five (5) ingredients until mixture is smooth and well combined. Add eggs, one at a time, mixing well after each one. Add flour by 1/2 cup increments, stirring well after each addition.

Spoon the dough on to the prepared cookie sheet and shape into a loaf with it slightly mounded in the center area. Flour hands first to prevent dough from sticking. Bake for 30 minutes or until golden brown. Allow to cool enough to touch. Remove from pan onto flat surface.

Reduce oven temperature to 325 degrees. Using a serrated bread knife, cut the loaf on a diagonal into 1/2 inch slices. Place on baking sheet with the bottom crust on the sheet so the pieces are standing upright. Bake for 25 minutes. Place on a wire rack to cool.

Makes 1 dozen biscotti.

*My friend adds the miniature chocolate chips to the batter after she's added the flour.

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