Double Chocolate Chip Biscotti

I have been making Biscotti for a while now and everyone seems to love it. At least that's what I've been told. I basically have 1 recipe that I use as a base and then add flavors and ingredients that I enjoy chocolate, lemon, dried fruit, nuts, etc. Here’s my recipe for the dough. Feel free to adapt it to whatever flavor you’re in the mood for. 

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla

Preheat oven to 350 degrees. In the electric mixer combine sugar, butter and salt until they reach a creamy consistency. Then add eggs 1 at a time. Add the flour and baking powder and beat until blended.

This is the point when you add in your flavors. I added 1/4 - 1/2 cup cocoa powder (depending on how much you love chocolate) as well as white chocolate and milk chocolate chips (or whatever ever you have on hand). 

On a baking sheet lined with parchment or a silpat (nonstick baking mat- LOVE THIS ITEM) form the dough into 2 logs even size and about 1/2 thick. Bake for 30-40 min. If you add cocoa bake for only 20-25 min so it does not burn.

Cool for about 30 minutes, then cut biscotti in about 1/2-3/4 inch thick. Lay them cut side down & bake for 15 minutes or until the biscotti harden. 

The biscotti can be made ahead of time, just make sure you store them in an airtight container for up to 4 days, or wrap them in plastic wrap and then foil and freeze for up to 3 weeks.

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