This is one of those recipes that you can bring to a party and people will be all, “Wow! You made biscotti! Amazing!” when it actually took you ten minutes to throw together in a bowl and bake for half an hour.
Fine, I lied. You actually bake it for about fifty minutes overall, but in that fifty minutes you can do a lot of things. Like watch a third of The Godfather (which I’ve never seen and I felt the need to come clean about it here). You could throw together a cheddar and apple spinach salad for tomorrow’s lunch (squeeze a little lemon juice over the chopped apple and they won’t turn brown. I heard that somewhere). You could hop on your treadmill and run five miles. Or, if you run as fast as I do, probably four miles. Okay, three on a good day.
Anyway, back to the biscotti. I wrote about this chocolate chip biscotti eons ago when I think about three people read this blog. So unless you have my recipe index memorized (I’m looking at you, Mom) you’ve probably never heard me rave about the wonder of this chocolate chip biscotti. They’re crispy like biscotti should be, full of chocolate chip-ly goodness and so much better than the stale, plastic-wrapped kind you find at the supermarket.
Chocolate Chip Biscotti
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
6 Tbsp. mini chocolate chips.
1 cup sugar
1 tsp. vanilla
1 Tbsp. canola oil
1. Preheat oven to 325F.
2. In a small bowl, combine sugar, eggs, vanilla and oil. In a
larger bowl, sift flour, baking powder, salt and chocolate chips.
3. Pour wet ingredients into dry ingredients and stir until solid
dough forms (if pressed for time, I’ll use my hands in a pinch. As long
as they’re clean it will save you time and frustration – the dough gets
4. Shape dough onto a baking sheet into a 13 x 3 log. I like to
lightly spray the baking sheet, as sometimes the biscotti has a
tendency to get stuck to the sheet if you forget (which I have and
5. Bake for 30 minutes and remove from oven when
biscotti is beginning to turn golden brown. Cool for approximately 10
minutes and reduce oven temperature to 300F. Before replacing in oven,
slice diagonally into thin pieces. Arrange sideways on a baking sheet
and bake for approx. 10 more minutes, or until biscotti is baked
through and edges are golden brown.