Categories: Dessert

Ingredients

• 1 3/4 cups all purpose flour
• 1/3 cup unsweetened cocoa powder
• 2 tsps baking powder
• 1/2 tsp salt
• 1 cup sugar
• 6 tbsp of butter, unsalted at room temperature
• 3 eggs
• 1 1/2 tsps of vanilla extract
• 8oz semi sweet chocolate chips
• 1/2 cup white baking chips

Directions

1. Sift flour, cocoa powder, baking powder and salt into a medium bowl

2. Use an electric mixer and beat sugar and butter to blend into another large bowl

3. Beat in eggs, one at a time, then vanilla until it is nice and creamy

4. First, stir in the flour mixture to get it wet so it won’t be so dusty when you use the electric mixer

5. Then, use the electric mixer to beat – it will get good and thick

6. Stir in both types of chips so they are evenly distributed

7. Use a large jelly roll pan or baking sheet and line with parchment or use a silpat

8. Drop dough into 2 separate piles on the parchment and shape into two 10 in long strips

9. Use wet hands and smooth them out to shape two 10 in by 3 in logs

10. The two logs need to be separated by at least 3 in on the pan as they will expand when baking

11. Refrigerate for 30 mins prior to baking

12. Bake logs in 350 degree oven for about 25 mins

13. the tops will be cracked and dry and the tester inserted into the center comes out clean

14. Cool on the counter for about 10 mins

15. Reduce the oven to 300 degrees

16. Take the logs off the parchment and put on a cutting board

17. Be careful transferring the logs to the cutting board as you don’t want them to break apart

18. Use an electric knife and slice the logs into 3/4 in slices

19. Put a new pice of parchment on the baking sheet and lay the biscotti on the cut side (laying flat)

20. Put them into the 300 degree oven for 8 mins

21. Bring them out, flip them over to the other side and put back in for 8 more mins

22. Let cool on the sheets

23. These freeze really well

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