When my mom brought home some left over biscotti from her weekly "all-girl group" sessions, I knew I had to get that recipe and make some for our cookie jar:) It was the first biscotti I tasted and it was the almond oomph that made me want more. The almond flavor brought together the taste of nuts and chocolate chips. So delish!
Biscotti is twice-baked to preserve it for a longer period since most of its moisture is removed from the second baking. But storing it for a long time did not apply here at home. When I made biscotti, our cookie jar emptied in just one day! My siblings also got hooked to this delish treat.
For me, biscotti is a perfect coffee match. Just dip the biscotti into your steaming coffee and let your senses savour all the good flavors. Yuummm! It's heavenly...
So, here's my first biscotti recipe (as I will be posting more biscotti varieties):
Choco Chip-Walnut Biscotti
1/2 cup butter
1 cup white sugar
2 large eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
2 1/2 cups APF
1 tsp baking powder
1/4 tsp salt
1 cup semi-sweet choco chips
1 cup chopped walnuts
Here's how:
1. Sift together APF, baking powder, and salt. Set Aside.
2. In a mixer, beat butter and sugar until creamy.
3. At low speed, add eggs one a time. Add the vanilla and almond extracts.
4. Pour in half of the flour and mix. Add the rest of the flour and mix till batter is smooth.
5. With a rubber spatula, fold in choco chips and chopped walnuts.
6. Transfer batter into greased and floured baking pan. Divide batter into two and form two logs. About 12" x 3".
7. Bake for 25-30 minutes at 350 deg. F.
8. Remove biscotti from oven and let cool for about 10-15 minutes. Slice logs with a serrated knife - about 1/2" thick slices.
9. Return slices to oven and bake each side for about 5-10 minutes.
Dip it with your afternoon coffee and enjoy!
