Chocolata Biscotti
Ingredients
- Biscotti:
- 1 cup (250 mL) granulated sugar
- 1 cup (250 mL) Vegetable or Canola Oil
- 4 eggs
- 2 tsp (10 mL) vanilla extract
- 4 cups (1 L) Robin Hood® Original All Purpose Flour
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) salt
- 3/4 cup (175 mL) milk chocolate chips
- 3/4 cup (175 mL) semi-sweet chocolate chips
- 3/4 cup (175 mL) slivered almonds, toasted (optional)
- Drizzle:
- 1 cup (250 mL) melted semi-sweet chocolate chips
- 3/4 cup (175 mL) melted milk chocolate chips
Directions
Step 1:
Preheat oven to 350ºF (180ºC).
Step 2:
Line baking sheet with parchment paper.
Step 3:
Biscotti: Beat, in a large bowl, sugar, oil, eggs and vanilla until combined. In a separate bowl, combine next 3 ingredients and gradually add to egg mixture. Beat until smooth. Add chocolate chips and almonds. Mix until combined.
Step 4:
Halve dough on a lightly floured surface. Shape each half into a log, approximately 14” x 2” (36 cm x 5 cm). Place on prepared baking sheet, leaving a 3” (7.6 cm) space between the 2 logs as the dough will spread.
Step 5:
Bake in preheated oven for 30 minutes or until lightly browned. Remove from oven and cool for 10 minutes.
Step 6:
Reduce oven to 300ºF (149ºC).
Step 7:
Slice each log on the diagonal, into 3/4” (2 cm) slices. Place on parchment lined cookie sheets cut side up. Bake for 30 minutes, turning biscotti over after 15 minutes. Cool.
Step 8:
Drizzle: Using both chocolates together or separately, drizzle or dip biscotti with melted chocolates.