On the sixth day of Christmas, my true love baked for me……

…a tray of...

Chocolate Chip Biscotti

Biscotti dates back to Roman times and was a staple in the diets of the Roman Legions. Because the cookie was dry and hardened it was perfect for travellers. The modern day biscotti finds its popularity from the Tuscan region of Italy. As a child, I recall my grandmother making a Greek version of biscotti with cinnamon and walnuts. I make it with chocolate chips, but what I love about this recipe is that you can substutute whatever you like for the chocolate chips. You can use nuts, dried fruit, or nothing at all, and they’re still delicious dunked in tea or straight up and crunchy!

Ingredients

2-1/4 cups flour

3/4 tsp baking powder

1 tsp salt

1/3 cup unsalted butter

1 cup sugar

2 eggs

2 tsp vanilla

1 cup chocolate chips

4-5 squares melted baking chocolate for dipping

Preheat oven to 325F. Line a large baking sheet with parchment paper and set aside.

Sift flour with baking powder and salt and set aside. Beat butter and sugar until light and fluffy. Add eggs and vanilla and mix well. Slowly add flour mixture and stir until well combined. Gently stir in chocolate chips. Divide dough in half. On your baking sheet, shape each portion of dough into long logs and flatten slightly creating an oval shape.

Bake for about 35 minutes or until tops are firm. Remove from oven and allow to cool for about 5-10 minutes. Slice diagonally into 1/2 inch thick pieces. Place a wire rack on the cookie sheet and arrange the cut biscotti on the rack. Bake for another 30-40 minutes, or until golden brown, turning each cookie over about half way through.

Once cooled, dip ends into melted chocolate and allow to harden on wax paper.