Apr 23, 2012

eat your heart out: chocolate chip biscotti

Chocolate Chip Biscotti


A couple of years back I became addicted to Starbuck's Chocolate Mocha Biscotti, dipped in chocolate. Whenever people would gift me with Starbucks gift cards I wouldn't mind so much because even though I don't drink anything from Starbucks I could get a bunch of the biscotti, which I did. Unfortunately I can't find those at Starbucks anymore, which totally bums me out... 

So. I thought I'd try my hand at making some, and I've got to say, I think I did a damn good job on it!
My mom, who had no clue what I had made, loved them, as did arnab.
(I've tried to make them once before, and those failed. I don't remember which recipe I used then, but this one was very successful!)
I got the recipe in my Betty Crocker Cookbook and this recipe is actually a "Banana-Chocolate Chip Biscotti," but since bananas gross me out I immediately took those out. Still if any of you want to try that recipe I've kept the banana parts in the recipe, and really if you want to keep or remove either the bananas or the chocolate chips you can without hurting the recipe.

Ingredients
    •    1 cup sugar
    •    ½ cup butter or margarine, softened
    •    1 teaspoon vanilla extract
    •    2 eggs
    •    3 cups all-purpose flour
    •    3 teaspoons baking powder
    •    ¼ teaspoon salt
    •    ½ cup miniature semisweet chocolate chips
  ( ½ cup mashed very ripe bananas (1 medium))

Directions
1. Heat oven to 350°. Grease large cookie sheet with shortening or cooking spray or line a with cooking parchment paper or silicone baking mat.

2. In large bowl, beat sugar and butter with electric mixer on medium speed, or mix with spoon, until well blended. Beat in vanilla and eggs (and bananas) until smooth. Stir in flour, baking powder and salt. Stir in chocolate chips.


3. Divide dough in half. On cookie sheet, shape each half into 10 X 3-inch rectangle with greased hands (dough will be sticky). 


4. Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes; move to cutting board. Using sharp knife, cut each rectangle crosswise into 1/2-inch slices.
(at this point I sprinkled some instant coffee lightly on to the biscotti, to give it a hint of coffee flavor)
5. Place slices, cut side down, on cookie sheet. Bake 10 to 12 minutes or until golden brown and dry on top. Turn cookies. Bake about 10 minutes longer or until golden brown. Immediately remove from cookie sheet to cooling rack.


I also melted some chocolate (Ghirardelli) I had laying around and dipped the the bottom ends of half of them (the side not rounded) with the chocolate. I did this so I could see what both options taste like and because I knew my mom would prefer them not to be dipped with more chocolate. I liked both options and I can't wait to make them again!


Happy Baking!
Cheers!

0 contributions:

Post a Comment