For some weird reason I’ve been wanting to make some kind of biscotti cookie for about 3 months. Seriously, it’s constantly on my to-do list. I finally go around to it and it was deliciously easy. Also, I like this recipe, because the blogger who posted it clearly shares my love for using brown sugar in place of white sugar. Eeeexcellent…
Ingredients (adapted from Crunchy Creamy Sweet):
- 1/2 cup unsalted butter, softened
- 2/3 cup dark brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- 2 cups bread flour
- handful chocolate chips
Directions:
- Beat butter and sugar until creamy.
- Add the baking powder and salt and mix well.
- Add the eggs one at a time, mix well.
- Add the vanilla and almond extract.
- Gradually add flour, mix on low until combined well.
- Stir in chocolate chips.
- Turn dough onto a floured surface and form to 8-inch logs.
- Bake on parchment-lined baking sheet for 15 minutes on 375 degrees F (or until lightly browned and cracked on top).
- Remove from oven and let cool for 20 minutes.
- Slice logs into cookies (about 12 cookies per log).
- Lay cookies on side on the baking sheet and bake for 10 minutes at 325 degrees F.
- Flip cookies to other side and bake for 10 minutes at 325 degrees F.
Be careful when flipping the cookies over; they’ll be hot! + 7 fanciness.
Shape them. SHAPE THEM!
After the first bake.
Use a serrated knife (I didn’t cuz I’m dumb).
Bake on both sides.
Great with hot chocolate or coffee!