Biscotti with nuts and chocolate chips Learn
My soul and hands belong in the kitchen. It’s my happy place, and best of all is that it allows me to gift happiness to others.
In 2019, I created a virtual gourmet group called “Kaust, what have you cooked today?”, which now counts 510 members. During lockdown the group really blossomed as I was also sharing inspirational posts/recipes.
As for the themed cooking challenges, they really made a difference when the lockdown first started. The challenges were very well received because everyone was at home, cooking more than usual, since the restaurants were closed.
Both have kept our spirits up in time of isolation.
Biscotti with nuts and chocolate chips
Biscotti with nuts and chocolate chips
What is better than a cappuccino with an Italian biscotti next to it?
These beauties are so easy to make and you can load them with your favourites: chocolate, dried fruits, all sorts of nuts, take your pick! I chose pistachio and semi-sweet chocolate chips. With a few SAR you can fill your cookie jar and they last for weeks in an airtight container.... that if you can keep your hand out of the jar because they are DELICIOUS and ADDICTIVE!
Makes: 25-30 pieces
Cook and prep time: about 2 hours
Ingredients:
For the dough:
- 142g soften butter
- 265g sugar
- 3 large eggs
- 2 teaspoon vanilla extract
- 3 large eggs
- 406g flour
- 1 tablespoon of baking powder
- 3/4 teaspoon salt
- 1 cup of nuts
- 1 cup of chocolate chips
Instructions:
- Preheat the oven to 350F.
- Line a cookie sheet with parchment paper and set aside.
- Using a stand mixer or an electric hand mixer, beat together butter and sugar until creamy and well-combined.
- Add eggs, one at a time, stirring well after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- Gradually add flour mixture into butter mixture, stirring until completely combined.
- Stir in chocolate chips and nuts.
- Using lightly floured hands, divide dough into two equal pieces and place on the prepared baking sheet.
- Form dough into two separate logs approximately 10-12" long by 2-3" wide and be sure to space them at least 4" apart as biscotti will spread (you may use separate cookie sheets to bake, if needed).
- If dough is too sticky, lightly dust with additional flour and lightly powder your hands with a thin layer of flour.
- Bake 30 minutes at 350F (175C), or until golden brown.
- Remove from the oven and allow biscotti to cool completely.
- Once cooled, slice loaves diagonally into slices about 1 1/2" thick (I recommend using a bread knife for this).
- Place the biscotti cut side down on a parchment paper lined cookie sheet.
- Return to 350F oven and bake for 10 minutes. Flip each biscotti over gently, and then bake another 10 minutes on 350F.
- Biscotti should be lightly golden brown when finished baking.
- Allow to cool completely.
Enjoy!
