(This recipe makes perfect Biscotti every time!! Enjoy!!!)
BISCOTTI WITH CHOCOLATE DRIZZLE
Makes 18-20 very dippable cookies!!
Preheat oven to 375 degrees
Line two cookie sheets with parchment paper
Ingredients:
3 1/4th cups Flour
1 Tbsp. Baking Powder
3 Eggs, beaten
1/2 Cup Oil
1 Cup Sugar
1 Tbsp. Vanilla or Almond or Anise Extract
Topping*:
1/2 cup Ghirardelli Chocolate Baking Chips, Bittersweet
1/4 cup or less Coconut Oil
*Note: You will only use half of this. Store the other half in a small jar in the refrigerator and use it for your NEXT batch of Biscotti!!
Directions:
Mix Flour and Baking Powder in a large bowl.
In a separate bowl, beat three Eggs.
Add Oil, Sugar and Extract-of-Choice and mix til smooth.
Add wet to dry and mix to make dough.
Cut dough in half and press each half into a long rectangle approximately 1/2” thick, 4” wide and 12” long.
Place in oven for 25 minutes.
Leave oven on and remove baked rectangles.
Carefully cut across into 1” thick slices with a pizza cutter.
Turn slices on one side and return to oven for 6-10 minutes.
Remove and turn slices over and return for another 6-10 minutes.
Cool on big plate.
Melt Topping ingredients in a small sauce pan over very low heat and drizzle over Biscotti tops when they are cooled. Save half of the mixture for your next batch!
