Chocolate Chip Biscotti are a favorite of mine, but finding gluten free, nut free biscotti are not an easy feat. Years ago, long before food allergies, a family friend gave us her killer Chocolate Chip Biscotti and I have been making them ever since, even putting my own spin on the recipe. Every time I make these they seem to disappear and never last in our house more than a day or two. These also always make a huge hit at any gathering or party I bring them to. With my adaption of the recipe you have the option to make them gluten free which is what I always do with mine. Read below and learn how to make one of my favorite sweet treats.
1 cup flour (or sub with this to make gluten free)
3/4 tsp. baking powder
1/4 cup unsalted butter at room temperature
1/2 cup white sugar
1 1/2 tsp. vanilla
1/4 cup chocolate chips
-Preheat oven to 325 degrees.
-Combine flour and baking soda in a bowl, set aside.
-Beat butter until light and fluffy.
-Add sugar, beat until creamy.
-Beat in the egg.
-Mix in vanilla.
-Stir the flour mixture into the butter mixture. Make sure not to overbeat.
-Stir in chocolate chips. The dough should be firm.
-Spray cookie sheet with cooking spray and lightly cover in flour.
-Shape dough into a log (check out the pictures below). Place log onto cookie sheet.
-Bake until golden brown, about 30 minutes.
-Remove from oven and lower to 300 degrees.
-Allow to cool for about 5 minutes, then carefully move log onto a wire cooling rack and cool for an additional 5 minutes.
-Cut the log into diagonal 1/2 inch slices.
-Place each slice on its side on the cookie sheet.
-Toast the slices for 20 minutes on each side.
-Remove from cookie sheet and allow to cool.
~Refer to pictures for reference.
What is your favorite sweet treat?
Make sure to add me on Snapchat - @kthomp22!