Recipe: Nut Free Chocolate Chip Biscotti

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.

Ingredients:

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 egg

1 1/2 tsp. vanilla

1/4 cup chocolate chips

Instructions:

-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.

-Enjoy!

~Refer to pictures for reference.

 

What is your favorite sweet treat?

  

                

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Today I'm linking up with WIWW, Mid Week Muse, WIWW, and Style Me Weekly.