Chocolate Chip Biscotti

These Chocolate Chip Biscotti remind me of the chocolate chip cookies my sister and I used to make after I learned to cook and bake (see my story).

We used my mom’s recipe and they turned out great every time.  My sister was younger and just learning how to cook and bake. We had a great time. Our chocolate chip cookies were on the spot when we made them and we didn’t burn the kitchen down. Pretty cool right!

This recipe is gluten free. I add a 1/4 cup more (GF) flour and 1/8-1/4 tsp baking soda. You’ll have to test it out but the batter looks, smells, and tastes just like the real thing without adding all of the unusual stuff that gluten free recipes call for. Even my non-gluten free family loves this recipe.

If you do or don’t like a lot of chips, feel free to adjust the amount you use.

Chocolate Chip Biscotti

Ingredients:

• 1-1/4 cups all-purpose flour
• 1/2 cup semisweet chocolate mini-morsels
• 1/3 cup sugar
• 3/4 teaspoon baking powder
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1 egg
• 1 egg white
• Vegetable cooking spray

Directions:

1. Prepare baking sheet by spraying with vegetable spray and set aside.
2. Place one oven rack in middle position of oven and preheat to 350° F.
3. In a large bowl, combine the flour, chocolate chips, sugar, and baking powder.  With a whisk, blend thoroughly.
4. In a small bowl, combine the water, vanilla, egg, and egg white, mix together completely.  Add to flour mixture and stir until well-blended.  Dough will be dry.  
5. Turn dough out  onto a lightly floured surface and knead lightly 7 or 8 times.
6. Shape dough into a 16 inch long roll. Place the roll on a baking sheet coated with cooking spray and flatten to one inch thickness.
7. Place in over and bake for about 25 minutes, or until lightly browned.
8.  Remove roll from baking sheet to a wire rack and let cool 10 minutes.  Reduce oven temperature to 325°F.
9. Transfer to a cutting board and cut roll diagonally into 24 slices 1/2-inch thick.
10. Place slices cut side down on baking sheet.
11. Return to oven and bake for 10 minutes. Turn cookies over and bake for an additional 10 minutes.
12. Cookies will be slightly soft in center but will harden as they cool.
13.  Remove from baking sheet and let cool completely on wire rack.
14. When cool, place in air tight container to maintain freshness.