Vanilla Chip Biscotti
Vanilla Chip Biscotti recipe
Yield
8 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ¼ | cup |
cornstarch
|
|
| ½ | teaspoon |
baking powder
|
|
| 2 | large |
eggs
|
|
| ¾ | cup |
sugar
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | teaspoon |
lemon juice
fresh |
|
| ⅛ | teaspoon |
salt
|
|
| ½ | cup |
vanilla milk chips
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 59 | ml |
cornstarch
|
|
| 2.5 | ml |
baking powder
|
|
| 2 | large |
eggs
|
|
| 177 | ml |
sugar
|
|
| 15 | ml |
vanilla extract
|
|
| 5 | ml |
lemon juice
fresh |
|
| 0.6 | ml |
salt
|
|
| 118 | ml |
vanilla milk chips
|
* |
Directions
Combine first 3 ingredients in small bowl; reserve.
Place eggs, sugar, vanilla extract, lemon juice, and salt in large mixing bowl.
Mix at low speed and gradually increase to medium. Mix until thick and smooth, about 3 minutes.
Add dry ingredients to egg mixture in 3 additions, mixing on low spped for 30 seconds after each addition.
Add chips and continue mixing on low speed until just incorporated, 15 to 20 seconds.
Preheat oven to 350℉ (180℃). Grease baking sheet.
Divide dough in half ; place each half on baking sheet and shape into 10 x 3 inch rectangle.
Bake for 12 to 14 minutes or until toothpick inserted in center comes out clean.
(Top should not be brown. Do not overbake or biscotti will be too dry).
Cool on baking sheet 10 minutes.
Cut each rectangle crosswise into 10 to 12 slices (about ¾ inch wide).
Place cut side down on baking sheet.
Bake for 11 to 13 minutes or until crisp.
Remove from baking sheet and cool on wire rack.
If chips brown too much near the end of the baking period, turn oven off and leave biscotti in oven as it cools for remaining 3 to 5 minutes, or until crisp.
Note: For best results, store biscotti in an air-tight container. May also be frozen; defrost before serving.
