Ever since I gave up eating gluten, I find that I look for treat recipes based on what other people might like, as opposed to just things I like (as in chocolate, with a little chocolate mixed in). Generally, the kids will eat just about anything I make as a treat – so they’re no challenge. My mother, on the other hand, is a challenge. She doesn’t like anything too sweet, or too sticky, or too cake-y.
I was really excited when I found this Chocolate Chip Biscotti Recipe online, because the resulting cookies are small, not too sweet, and just crisp enough for dunking in your coffee – another thing my mom really enjoys. With Mother’s Day coming up, I thought this biscotti might be something you could try for the special moms in your life!
In the interest of full disclosure, I admit that this is the second recipe I tried. For those of you with the Mrs. Fields Biscotti recipe: don’t do it. There is an error in the recipe that created a dough so firm that it nearly murdered my stand mixer.
Chocolate Chip Biscotti
Adapted from this one at Good Housekeeping online.
2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1/4 tsp salt
1/8 tsp ground cinnamon
4 Tbsp cold butter
3 large eggs, lightly beaten
1 cup mini semi-sweet chocolate chips
1 tsp vanilla extract
Optional: 1 cup chopped walnuts
Preheat oven to 350 degrees. In a large bowl, mix flour, sugar, baking powder, salt and cinnamon. With a pastry blender or your fingers, cut in butter until mixture resembles fine crumbs. Reserve 1 tablespoon of beaten egg. Add chocolate chips, optional walnuts, vanilla and remaining eggs to flour mixture, stir until evenly mixed. Knead the dough with your hand a few times in the bowl until dough forms. On a lightly floured surface, dived dough into four and shape each quarter into a 9″ x 2″ log. Place logs crosswise, 4″ apart, on 2 large cookie sheets. With pastry brush, lightly brush with reserved egg. Bake logs for 25 minutes, then allow to cool for 10 minutes.
Place each log on a cutting board and slice with serrated knife into 1/2″ thick slices. Place slices upright, 1/4″ apart, on cookie sheets. Bake slices for 15 minutes to allow biscotti to dry out. Allow to cool completely.
Let me know if you try these. My mom loved them!