CHOCOLATE CHIP BISCOTTI

“As a peace offering to the office mascot, an opossum, I baked up some tasty biscotti.  I hope you enjoy them as much as the wild animal that roams among the cubicles.  Please, excuse me, while I get all of my shots updated.  Enjoy!”

Biscotti Ingredients

¼ cup Butter

¼ cup Shortening

¾ cup Sugar

3 Eggs

2 teaspoons Vanilla Extract

3 cups Flour

1 teaspoon Baking Powder

¾ teaspoon Salt

¾ cup Semi-Sweet Chocolate Chips

¾ cup White Chocolate Chips

 

Drizzle Ingredients

½ cup Semi-Sweet Chocolate Chips

½ Tablespoon Shortening

½ cup White Chocolate Chips

½ Tablespoon Shortening

 

Preheat oven to 375 degrees.

Cream the butter, shortening, and sugar.

Mix in the eggs and vanilla extract.

Mix in the flour, baking powder, and salt.

Stir in the ¾ cup semi-sweet chocolate chips and ¾ cup white chocolate chips.

Divide the dough in half and form two logs, each 12 inches long and 3 inches wide.

Place the logs onto parchment paper lined baking sheets.

Bake for 20 minutes or until the logs have lightly browned around the edges.

Let rest for 20 minutes and reduce the oven temperature to 300 degrees.

Cut the logs into 1 inch wide strips.

Turn the strips on their side and bake for 15 minutes.

Flip the strips onto their other side and bake for an additional 15 minutes.

Remove from oven and allow to cool completely.

Combine the ½ cup semi-sweet chocolate chips and ½ Tablespoon of shortening.  Microwave for 30 seconds.  Stir.  Repeat, until the chips have completely melted.

Pour the melted chips into a plastic bag.  Snip off a corner with scissors and drizzle over the biscotti.

Repeat the process for the ½ cup of white chocolate chips and remaining ½ Tablespoon of shortening.

Allow the drizzle to set.

 

Makes about 14 biscotti.

Revised Source:  “Chocolate Chip Biscotti” recipe on www.browneyedbaker.com.