Chocolate Chip Biscotti

Great to dip into hot coffee, tea or hot chocolate. Makes about 35 slices.

Note: Place one oven rack on middle level and place a sheet of foil paper with dull side facing upwards onto rack. Then place a second rack on the upper level and preheat oven to 350'F.
Tools & Equipment:
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 4 eggs
  • 1 tbsp vanilla powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp ammonium bicarbonate
  • 1/4 tsp salt
  • 3 cups flour
  • 1/4 cup chopped walnuts
  • 1/4 - 1/3 cup chocolate chips
  • 1 - 2 tbsp vegetable shortening, extra
  • 1 - 2 tbsp all-purpose flour, extra
  • 2 medium size mixing bowls
  • whisk
  • rubber scraper
  • 2 cookie sheets
  • foil paper, cut 2 inches larger than cookie sheet
  • sieve
  • straight edge bottle or spice jar
  • flat spatulas
  • sharp serrated knife

In a medium size bowl, combine flour, baking powder, baking soda and salt; set aside. In a separate bowl, cream sugars with butter and then add in the eggs, vanilla and ammonium bicarbonate and mix well. Blend in the flour mixture. Then stir in the walnuts and chocolate chips (to facilitate incorporating the flour mixture into the batter, use a rubber scaper, or your hands).

Grease pans with extra shortening and then dust with extra flour to coat evenly. Turn pan upside down and gently tap to remove excess flour.

Divide dough equally into 2 pieces. Shape each piece into a roll (the length of the sheet) and place in the middle of the cookie sheet. Sift a little bit of icing sugar to barely cover each roll. You don't need any extra flour to roll out the dough; there's plenty of fat to prevent the dough from sticking onto your table or countertop. Then place a bottle, or spice jar, on either end of roll and press down, rolling the bottle to flatten and widen the roll to about 2 1/2 - 3 inches wide.

Once rolled out flat, sift enough icing sugar over each piece of dough to cover completely, but without creating a thick layer of icing sugar.

Place cookie sheets separately on baking racks and bake for 15 minutes. Then switch cookie sheets around from lower to middle level and vice-versa. Bake another 15 minutes. After 30 minutes of baking, remove cookie sheets from oven and lower heat to 250'F.

Starting from one end of the cookie rectangle, cut off 1inch slices, using a sharp knife (handle cookie rectangles with care because they're hot!).

Place each slice upwards onto cookie sheet, leaving 1 - 2 inches between pieces. Bake for 30 minutes and then turn off oven, leaving the biscottis to dry out more as the oven cools down. If biscottis are still tender, repeat baking them for another 10 - 15 minutes at 200'F. If biscottis are tender (moist) in centres, they will go bad over time. Biscottis can last weeks in an airtight container.
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Each biscotti should be "dry to the bone" in order for all of them to last for weeks. If one biscotti should be moist, it can soften the rest of them, so make sure all of them are rock hard.
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