We promised you a new recipe for biscotti, and we may be delayed, but here you go!
These are very different from the last ones. They’re much easier to make, but that doesn’t mean they’re less delicious. We also cut them into much smaller pieces, allowing for much less breakage (like, we couldn’t make ice cream out of the crumbs), but you can really bake and slice them however you prefer.
These are meant to be dipped in coffee! There is something about the cinnamon in the biscotti and the coffee flavor that your taste buds will really like. We’re willing to bet that they’re equally as good dipped in hot chocolate. Or even tea. Let us know!
- 2 large eggs
- 2/3 cup brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 cup chocolate chips
- Preheat oven to 350°. Line a baking sheet with parchment paper or Silpat.
- Beat the eggs, brown sugar, baking powder, salt, and vanilla until creamy. The mixture should be thick like pancake batter. Decrease mixer speed and add flour and cinnamon.
- Remove bowl from mixer and use your hands to mix in the chips.
- Place dough on baking sheet. Shape into a log about 14 inches long, 2 & 1/2 inches wide, and 3/4 inches thick. Smooth the top and sides.
- Bake for 22 to 25 minutes. Reduce oven temperature to 325°.
- Let cool on the pan for 5 to 15 minutes. Wet your hands a bit and smooth over the log, covering the sides and the top, to make slicing easier. Wait 5 minutes, then slice the biscotti into thin slices. Be sure to slice straight up and down so the slices will not topple over during baking. Place sliced pieces on lined baking sheet.
- Bake for 20 minutes. Remove from oven and transfer to a rack.