Chocolate chip biscotti

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Quantity: 20 cookies

This biscotti will appeal to both children and adults, as it's not too dry to eat on its own, nor too soft to dip in a cup of coffee. And the chocolate chips and crushed pecans are a perfect combination that makes any baked good perfect. The biscotti are baked in two stages. First, the dough, mixed with chocolate and nuts, is baked into large loaves. Then, they are cut into thin slices, which are baked again in the oven. The cookies are then presented in beautiful boxes and given as gifts to friends.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 1/4 cups whole wheat pastry flour, plus extra for working with
1 teaspoon baking powder
0.5 tsp salt
55 g butter, room temperature
1/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1/4 cup almond flour
1/4 cup mini chocolate chips or chopped large chocolate chips
1/4 cup finely chopped pecans

Ingredient Substitution Suggestions

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Recipes with similar ingredients: whole grain flour, almond flour, chocolate chips (granules), brown sugar, pecans, eggs

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line a large rimmed baking sheet with parchment paper.
Sift the flour, baking powder, and salt into a medium bowl. In another medium bowl, beat the butter, granulated sugar, and brown sugar with a mixer on high speed for about 3 minutes. Add the eggs one at a time, mixing thoroughly after each addition. Then beat in the vanilla and almond flour.

Add the flour mixture to the egg mixture and knead into a thick, sticky dough. Stir in the chocolate chips and pecans.
Turn the dough out onto a lightly floured surface and divide it in half. Dust your hands with flour and shape each piece of dough into a log approximately 25 cm long. Shake off any excess flour and transfer the logs to the prepared baking sheet, spacing them 12 cm apart. Flatten each log to 5 cm wide.
Bake until set, about 20 minutes. Transfer to a wire rack and let cool for 10 minutes.
Reduce oven temperature to 150°C.
Transfer the cookies to a work surface. Using a serrated knife, slice each log diagonally into 0.8 cm thick slices.
Place the slices cut-side down on baking sheets. Bake the biscotti until golden brown, about 30 minutes, rotating the baking sheets halfway through. Place the baking sheets on wire racks and cool completely. Store cookies in an airtight container at room temperature for 3 days..