Chocolate Chip Biscotti

(Makes about 5 doz biscotti)

2 cups all-purpose flour 

1 cup sugar 

1 tsp baking powder 

1/4 tsp. salt 

Pinch ground cinnamon 

4 Tbls. cold  butter 

3 large eggs, lightly beaten 

1 cup semisweet-chocolate mini chips, or regular 

1 cup walnuts, toasted and coarsely chopped 

1 tsp. vanilla extract

Preheat oven to 350 degrees F. In large bowl, mix flour, sugar, baking powder, salt, and cinnamon. With pastry blender, 2 knives used scissor-fashion, or quickly with your hands, cut in butter until mixture resembles fine crumbs. 

Spoon 1 tablespoon beaten eggs into cup; reserve. Add chocolate chips, walnuts, vanilla, and remaining beaten eggs to flour mixture; stir until evenly moistened. With hand, knead mixture a few times in bowl until dough forms. 

On floured surface, with floured hands, divide dough into quarters. Shape each quarter into a 9" by 2" log. Place logs crosswise, 4 inches apart, on 2 large cookie sheets. With pastry brush, brush tops and sides of logs with reserved egg. Bake logs 25 minutes. Cool logs on cookie sheet on wire rack 10 minutes.Place 1 log on cutting board. With serrated knife, cut warm log crosswise into 1/2-inch-thick diagonal slices. Place slices upright on cookie sheets. Repeat with remaining logs. Bake slices 15 minutes to allow biscotti to dry out. Cool completely on sheets on wire racks. Biscotti will harden as they cool. Store biscotti in tightly covered container.
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