LJ 100 Things - 8 - Chocolate Chip Biscotti
Recipe 8: Chocolate Chip Biscotti
I got this recipe a few years ago from a former coworker. She left for another job about five months in to my original six month contract, opening up a full time position I readily agreed to take over. (Knowing now just how stingy they are with hiring new people for my department, I’m extra grateful for it.) But we stayed in contact a bit, enough to exchange a couple of recipes, including this one.
Chocolate Chip Biscotti
Ingredients:
3 eggs
1 cup sugar
¾ cup vegetable oil
1 tsp vanilla
3 cups flour
1 tsp baking powder
¼ tsp salt
¾ cup choc. chips
¼ cup chopped pecans (optional)
Orange/lemon zest (optional)
Sugar mixture:
3 tbs (total, not each) sugar and cinnamon
Equipment:
Mixing bowl
Whisk
Spoon
Measuring spoons
2 measuring cups (1 wet, 1 dry)
Silicon baking mat or parchment paper. I used the former, and if you’re careful you can slice the biscotti directly on it before putting it back in the oven.
Instructions:
Preheat oven to 350
Use greased cookie sheet or parchment/silicon mat lined.
Beat eggs, add sugar gradually. Add oil, beat well. Add vanilla, beat again.
Add dry ingredients - flour, baking powder, salt, ch. Chips, and nuts (orange/lemon zest).
Divide dough into two balls. Roll into two log rolls appx 12 inches long x 3 ½ inches wide. The dough will be sticky.
Place two log rolls onto greased cookie sheet (parchment lined is great). Bake rolls appx 25 mins or until lightly brown.
Remove from oven, cut into ¼-1/2 inch slices diagonally. Dust with sugar mixture. Put back in oven and bake another 5 minutes.
Note: roll logs to appx 12 inches, by 3 ½ inches wide. Dampen hands with water, if necessary, when working with dough as it will be sticky.
I put in sliced almonds instead of pecans (because that's what I had) and left out the zest (because I didn't have it) although the recipe has a citrus-y taste to it anyway, somehow. (From the vanilla? Not sure.) You can probably sub in anything you want for the chips and nuts. The dough is also a lot easier to work with than you'd think, though you do want to wet your hands before handling it.
I got this recipe a few years ago from a former coworker. She left for another job about five months in to my original six month contract, opening up a full time position I readily agreed to take over. (Knowing now just how stingy they are with hiring new people for my department, I’m extra grateful for it.) But we stayed in contact a bit, enough to exchange a couple of recipes, including this one.
Chocolate Chip Biscotti
Ingredients:
3 eggs
1 cup sugar
¾ cup vegetable oil
1 tsp vanilla
3 cups flour
1 tsp baking powder
¼ tsp salt
¾ cup choc. chips
¼ cup chopped pecans (optional)
Orange/lemon zest (optional)
Sugar mixture:
3 tbs (total, not each) sugar and cinnamon
Equipment:
Mixing bowl
Whisk
Spoon
Measuring spoons
2 measuring cups (1 wet, 1 dry)
Silicon baking mat or parchment paper. I used the former, and if you’re careful you can slice the biscotti directly on it before putting it back in the oven.
Instructions:
Preheat oven to 350
Use greased cookie sheet or parchment/silicon mat lined.
Beat eggs, add sugar gradually. Add oil, beat well. Add vanilla, beat again.
Add dry ingredients - flour, baking powder, salt, ch. Chips, and nuts (orange/lemon zest).
Divide dough into two balls. Roll into two log rolls appx 12 inches long x 3 ½ inches wide. The dough will be sticky.
Place two log rolls onto greased cookie sheet (parchment lined is great). Bake rolls appx 25 mins or until lightly brown.
Remove from oven, cut into ¼-1/2 inch slices diagonally. Dust with sugar mixture. Put back in oven and bake another 5 minutes.
Note: roll logs to appx 12 inches, by 3 ½ inches wide. Dampen hands with water, if necessary, when working with dough as it will be sticky.
I put in sliced almonds instead of pecans (because that's what I had) and left out the zest (because I didn't have it) although the recipe has a citrus-y taste to it anyway, somehow. (From the vanilla? Not sure.) You can probably sub in anything you want for the chips and nuts. The dough is also a lot easier to work with than you'd think, though you do want to wet your hands before handling it.