Autumn is one of my favorite seasons. The cool chill in the mornings as you sip your steaming hot cup of coffee. And what better to have with your coffee than a tasty crunchy slice of biscotti.
Biscotti was on of the first baked items that I ever ventured out on my own to create. Cookies were easy peasy but biscotti, now that was an adventure. As a ninth-grader, I googled a recipe and experimented on my own despite my mother’s worried glances into the kitchen. But to both our surprises, biscotti is pretty simple if not a little time intensive and absolutely delicious.
So as I start this blog, I want to share with you one of the first recipes I ever tried that remains my go-to recipe. The recipe that never fails and is always satisfying.
Chocolate Chip Biscotti
(adapted from Recipe GoldMine)
2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
2 large eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
Heat oven to 350 degrees F. Lightly grease a cookie sheet.
Combine flour, sugar, chocolate chips, baking powder, baking soda and salt. Whisk together eggs, lemon juice and vanilla extract and add to dry ingredients. Mix well. Divide dough in half. Shape each portion into a 10-inch log about 5 inches wide. Place logs about 4 inches apart on cookie sheet. Bake for 25 to 30 minutes until lightly browned.
Cool just enough so that the logs can be handled.
Cut each log diagonally into 1/2 inch slices. Lay the slices on an ungreased cookie sheet. Bake for 10 to 15 minutes until dry and crisp.
Let cool before eating (or nibble on a slightly warm one) and store in airtight container.