As kids, my brother, sister and I would dunk our biscotti in milk, while my parents dunked theirs in espresso or a sweet wine.
You can really experiment with nuts and chocolate to create a variety of different flavors of biscotti. I like to use semi-sweet chocolate chips, occasionally dipping the baked biscotti in melted chocolate to let it set and harden.
I helped my mom make these cookies when I was younger as it was a great way to learn to be patient. This special cookie requires many steps, with the biscotti traveling back and forth from the oven a few times. The first time they are taken out of the oven, it’s hard not to get excited to get ready to taste them but they must go back in to finish baking. I hope you give these a try as the end result is well worth the wait!
Step 1: Preheat oven to 375 degrees.
Step 2: In a bowl, beat together eggs, sugar, honey, and vanilla extract.
Step 3: In a separate bowl, combine additional dry ingredients: flour, baking soda and baking powder.
Step 4: Add the two bowls of ingredients together and mix. Once dough is combined, stir in chocolate chips.
Step 5: Divide the dough in half and shape each half into a log shape with lightly floured hands.
Step 6: Line a baking sheet with parchment paper and place the dough logs on the baking sheet.
Step 7: Bake the dough logs for 25 minutes at 375 degrees or until they are lightly golden.
Step 8: Let baked dough logs cool completely. Once cool, use a serrated knife to slice the dough logs diagonally. Then place the biscotti cut side down onto a baking sheet and bake for an additional 9-10 minutes. Remove biscotti from oven, flip them over with a pair of cooking tongs, and bake for another 9-10 minutes.
Step 9: Let biscotti cool completely before serving. Enjoy!
3 eggs
8 oz. of confectionery sugar
¼ cup of sugar
¼ cup of brown sugar
2 tbsp. honey
1 tsp. vanilla extract
3 cups of flour
2 tbsp. baking soda
1 tbsp. baking powder
1 ½ cups of semi-sweet chocolate chips
