Prep 20 mins
Cook 50 mins
This is a variation on the almond biscotti recipe I posted. I prefer the almond biscotti but most of my friends prefer this recipe. I have tried hazelnuts, almonds, and semi-sweet chocolate chips in place of the white chocolate chips. All of them were great. I don't even have a favourite!
- Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
- Place the flour, sugar, baking powder, salt and white chocolate chips in a large bowl and stir to combine.
- In a small bowl combine the eggs, butter and vanilla and whisk to fully combine. Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms. Don't be concerned if the dough is crumbly- this is typical of biscotti dough. It will come together in the next step.
- Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
- Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
- Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch thick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 12 minutes. Turn each cookie to expose the other cut side and place in oven for another 12 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.
Very good biscotti! I did dissolve about 2T instant coffee crystals into the egg before adding it to the mix to make these Mocha, and it came out fabulous! I could barely get them into the freezer with enough left for Christmas. They were easy to make, have the perfect texture and are out of this world delicious! Thank you so much for sharing this delightful biscotti.
Mmmm! These are excellent. The chocolate base and white chocolate chips makes them very chocolatey! These biscotti are absolutely divine slightly warmed up, just enough that the crunchy texture is still there. The dough easily formed the dough logs after working with it in your hands. Lining the cookie sheet with parchment or waxed paper is a must. I forgot to do that when baking the logs of biscotti and they were difficult to remove. Thanks for a really yummy biscotti recipe!
My first attempt at a biscotti recipe and it went far easier than I thought. A little time consuming backwards and forwards to the oven ...but I got the hang of it. Shared with neighbours who adored it, DH who liked it and me, for whom it was 'ok'. I think that I just prefer other sorts of cookie to biscotti.. it's as simple as that, nothing at all against the recipe. When I tagged this recipe I read "chocolate chips'' and when I went to make it realised that it was *white* choc chips, which are not avaialble here in The Netherlands at all, so I subbed milk chocolate chips (available with difficulty) and it seemed to be no problem. Please see my rating system: 4 stars for a great recipe which is sligtly less suited to our personal tastes as far as cookies go. That said, there only a few pieces left ! Thanks :)