My family and I love visiting small local bakeries. We love the quaint feel and the homemade baked goods. My husband loves to meet the owner and hear their stories, our children enjoy indulging in made from scratch desserts. We were thrilled this weekend to find a new bakery right in our own neighborhood. Sugar Me Desserterie inspired this post (a mom and son who seem to simply love to bake) with their amazing biscotti!
Let's get to the recipe:
You will need:
1/4 C all purpose flour
1 t baking powder
1/2 t salt
1 C granulated sugar
1/2 C olive oil
2 t vanilla extract
1/4 C white chocolate chipe
1/4 C milk chocolate chips
- Preheat the oven to 350 degrees.
- Line a baking sheet with aluminum foil coated with cooking spray.
- Sift the flour, baking powder and salt into a medium sized bowl and stir with a wire whisk.
- Combine the eggs and oil in a large mixing bowl. Beat on high for 2 minutes.
- Add the oil and vanilla extract, beat for 1 more minute.
- Slowly add the flour combination and stir with a fork until combined.
- Add the white and milk chocolate chips, combine.
- Turn the dough out onto a lightly floured surface (flour your hands as well). Turn a few times to coat and separate into 2 equal pieces.
- Shape each piece of dough into a log like shape.
- Place the first piece on the baking sheet and form into a 12" long, 2" wide and 3/4 " thick log. Repeat with the second piece making sure that the logs are at least 2" apart.
- Bake for 30 minutes or until the logs are a light golden brown and slightly puffed. Leave the oven on.
- Using a serated knife, cut the logs into 3/4" thick slices on a slight diagonal.
- Arrange the slices 1" apart and place back in the oven for 10 minutes or until they have browned slightly and are dry to the touch.
If you would like to glaze the biscotti, combine 4 heaping T of powdered sugar with 1 t of milk and 1 t of vanilla, stir until the sugar is completely incorporated. Drizzle on the biscotti.
Biscotti are traditionally almond. I decided to break that tradition so that the treat would appeal to my entire family. If you prefer an almond variety simply substitute the vanilla extract with almond extract and the chocolate chips with slivered, toasted almonds.
Simpler than you thought, isnt it? Biscotti is another one of those daunting desserts that doesnt need to be. I went into this endeavor expecting frustrations and hours in the kitchen.
The process was quite the contrary- in technical terms- it was easy peasy : )
Although in Italy biscotti is served with red wine, here in the states we tend to prefer dipping them into coffee or tea. I would recommend pairing black and white biscotti with a black tea such as Twinings English Breakfast Kcup Tea or Bigelow Earl Grey Kcup Tea.
It is absolutely pivotal that you dip your biscotti, it makes the expereince genuine and the taste divine!