Dawn NoltAuthorDawn NoltCategory, Tags, , DifficultyIntermediateRating

Because some times a cup of coffee needs Chocolate Chip Biscotti.....

Yields36 Servings
Cook Time35 mins

 2 Nature's Yoke eggs
 2 tbsp instant coffee
 1 tsp vanilla extract
 2 cups all-purpose flour
 1 ½ tsp baking powder
 ¼ tsp salt
 ½ cup butter, softened
 ¾ cup sugar
 4 oz mini semi-sweet chocolate chips
 4 oz white chocolate (for drizzle)

1

Preheat oven to 325 F. Lightly butter and flour a large baking sheet.

2

Stir the eggs, instant coffee and vanilla in a small bowl until well blended; set aside. Mix the flour, baking powder and salt in a medium bowl; set aside.

3

Beat the butter and sugar in a large bowl with a mixer set on medium speed until light and fluffy. Beat in the egg mixture. Gradually add the flour mixture, beating well after each addition. Stir in chocolate chips.

4

Divide the dough into 2 equal portions. On a lightly floured surface, shape the dough into two logs, each 14 inches long, 1 inch wide and 1 inch thick. Place the logs 2 inches apart on the prepared baking sheet.

5

Bake for 25 minutes or until lightly browned. Set the baking sheet on a wire rack to cool for 10 minutes.

6

Remove the logs from the baking sheet and place on a cutting board. Using a serrated knife, cut each log diagonally into 3/4 inch slices. Place the slices upright and 1/2 inch apart on the baking sheet. Bake for 10 minutes or until slightly dry. Remove biscotti from baking sheet and place on wire rack until cool.

7

Melt white chocolate in microwave and pipe onto biscotti. (You can add 1 T. of shortening to white chocolate to ensure smooth chocolate.)

Ingredients

 2 Nature's Yoke eggs
 2 tbsp instant coffee
 1 tsp vanilla extract
 2 cups all-purpose flour
 1 ½ tsp baking powder
 ¼ tsp salt
 ½ cup butter, softened
 ¾ cup sugar
 4 oz mini semi-sweet chocolate chips
 4 oz white chocolate (for drizzle)

Directions

1

Preheat oven to 325 F. Lightly butter and flour a large baking sheet.

2

Stir the eggs, instant coffee and vanilla in a small bowl until well blended; set aside. Mix the flour, baking powder and salt in a medium bowl; set aside.

3

Beat the butter and sugar in a large bowl with a mixer set on medium speed until light and fluffy. Beat in the egg mixture. Gradually add the flour mixture, beating well after each addition. Stir in chocolate chips.

4

Divide the dough into 2 equal portions. On a lightly floured surface, shape the dough into two logs, each 14 inches long, 1 inch wide and 1 inch thick. Place the logs 2 inches apart on the prepared baking sheet.

5

Bake for 25 minutes or until lightly browned. Set the baking sheet on a wire rack to cool for 10 minutes.

6

Remove the logs from the baking sheet and place on a cutting board. Using a serrated knife, cut each log diagonally into 3/4 inch slices. Place the slices upright and 1/2 inch apart on the baking sheet. Bake for 10 minutes or until slightly dry. Remove biscotti from baking sheet and place on wire rack until cool.

7

Melt white chocolate in microwave and pipe onto biscotti. (You can add 1 T. of shortening to white chocolate to ensure smooth chocolate.)

Chocolate Chip Biscotti