Chocolate & Vanilla Chip Biscotti
Chocolate and Vanilla Chip Biscotti recipe
Yield
24 servingsPrep
25 minCook
45 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| ⅓ | cup |
cocoa powder
unsweetened |
|
| 3 | teaspoons |
baking powder
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
margarine
or butter, softened |
|
| 3 | large |
eggs
|
|
| 1 | cup |
vanilla milk chips
white |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 79 | ml |
cocoa powder
unsweetened |
|
| 15 | ml |
baking powder
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 59 | ml |
margarine
or butter, softened |
|
| 3 | large |
eggs
|
|
| 237 | ml |
vanilla milk chips
white |
* |
Directions
Heat oven to 350℉ (180℃) Spray 1 large or 2 small cookie sheets with nonstick cooking spray.
Lightly spoon flour into measuring cup; level off.
In a medium bowl, combine flour, cocoa and baking powder; mix well.
In large bowl, combine sugar, brown sugar and margarine; beat well.
Add flour mixture; mix well.
Stir in white vanilla chops.
With spray coated hands, firmly shape dough into 3 rolls, about 7 inches long.
Place rolls at least 3 inches aprat on sprayed cookie sheet; flatten each to form ¾ inch thick rectangle, about 3 inches wide and 7 inches long.
Bake at 350℉ (180℃) for 22 to 28 min or until rectangles are light golden brown and centers are firm to the touch.
Place rectangles on wire racks; cool 5 min.
Wipe cookie sheet clean.
With serrated knife, cut each rectangle into ½ inch slices; place, cut side up, on cookie sheet.
Bake at 350℉ (180℃) for 6 to 8 min or until top surface is slightly dry.
Turn cookies over; bake an additional 6 to 8 min or until top surface is slightly dry.
Remove cookies from cookie sheets; cool completely on wire racks.
Store tightly covered.
