Monday, April 16, 2012

Chocolate Chip Biscotti

I like tea but give me a good cup of coffee any day. According to D, I make my coffee so strong you can stand a spoon up in it. Mmmm, strong coffee...

So at an English tea party, I would be the one asking for the skinny vanilla latte. Being a coffee lover does have its perk though.  Why?  Because what goes great with a latte? Biscotti!! Dip one of these crunchy treats in your coffee and it is a little slice of heaven.  Especially since this version has that most wonderful of ingredients - chocolate!

While making biscotti is a bit time intensive due to the double baking.  According to Wikipedia, "Biscotti" is the plural form of biscotto. The word originates from the medieval Latin word biscoctus, meaning "twice-cooked/baked." It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. Pliny the Elder boasted that such goods would be edible for centuries. Such nonperishable food was particularly useful during journeys and wars, and twice baked breads were a staple food of the Roman Legions.

Now that we have taken a walk down "History Lane" it is time to get back to the good stuff...the recipe.

Chocolate Chip Biscotti (Source:  modified from this recipe on

  • 1/2 c. butter, room temperature
  • 1 c. sugar
  • 2 eggs
  • 1 1/2 tsp. vanilla
  • 2 c. flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/2 c. chocolate chips (I used half milk chocolate and half semi-sweet chocolate)
  • Combine butter, sugar and eggs, mixing well.
  • Beat in vanilla.
  • Combine dry ingredients.
  • Add to egg mixture.
  • Add chocolate chips.
  • Batter will be very stiff and sticky.
  • Cover dough with plastic wrap and refrigerate for 1 hour or overnight.
  • With floured hands, divide the dough in 2 loaves about 12 inches long (like French bread).
  • Place loaves on 10 x 14 inch sheet, leaving at least 3 inches between.
  • Flatten each loaf slightly, evenly.
  • Bake in preheated 400 degree oven for 20 minutes, or firm to the touch.
  • Remove.
  • Cool slightly; lower oven to 375 degrees.
  • While still warm, slice loaves in diagonal slices, about 1/3 to 1/2 inch thick.
  • Arrange on ungreased sheet and bake at 375 degrees for 15 minutes, or until firm.
  • Do not brown.
Once they cool, make yourself a nice pot of coffee and start dipping!


  1. They look yummy! Thanks for sharing the recipe!

    Thanks for linking to a Round Tuit!
    Hope you have a fabulous week!
    Jill @ Creating my way to Success

  2. These look delicious! I love biscotti and chocolate so this is the perfect combination! You should link up to my party today!

  3. I've never had biscotti. Looks yummy! Thanks for sharing at Terrific Tuesdays.


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