Do you have a recipe for CHOCOLATE CHIP BISCOTTI?!
2 cups flour
1/2 tsp baking soda
1/4 tsp salt
2 large eggs, room temp
1/2 cup sugar
1/2 cup packed brown sugar
1 tsp vanilla extract
1 cup mini semisweet choc chips
1/2 cup chopped pecans, or your favorite nut
Preheat oven to 350. Line two baking sheets with parchment paper, set aside. In medium bowl, whisk together flour, baking soda and salt. In large bowl, beat together the eggs, sugar, brown sugar on the high speed of an electric mixer until pale and thick. Beat in the vanilla. Reduce speed to low and stir in the flour mixture until just combined. Stir in the chips and nuts. Divide the dough into thirds and arrange in 12 inch logs on prepared pans. space logs 3 inches apart. Pat the tops smooth and flatten slightly. Bake for 30 min, until the logs are firm to the touch and the tops are beginning to show cracks.
Remove from the oven and place baking sheets on wire rack to cool. Reduce the oven temp to 325. Loosen the logs with metal spatula and let cool 10 min. Slide baked logs onto a cutting board. With a long serrated knife, cut the logs diagonally into 1/2 inch slices. Arrange the slices, cut side down on the baking sheets. Bake for 7-8 min on each side or until dry and crisp. Remove from oven and place on wire rack to cool. Store in an airtight container for up to 1 month or freeze for up to 3. May be decorated with melted chocolate.
nfd?
Answers: CHOCOLATE CHIP BISCOTTI
2 cups flour
1/2 tsp baking soda
1/4 tsp salt
2 large eggs, room temp
1/2 cup sugar
1/2 cup packed brown sugar
1 tsp vanilla extract
1 cup mini semisweet choc chips
1/2 cup chopped pecans, or your favorite nut
Preheat oven to 350. Line two baking sheets with parchment paper, set aside. In medium bowl, whisk together flour, baking soda and salt. In large bowl, beat together the eggs, sugar, brown sugar on the high speed of an electric mixer until pale and thick. Beat in the vanilla. Reduce speed to low and stir in the flour mixture until just combined. Stir in the chips and nuts. Divide the dough into thirds and arrange in 12 inch logs on prepared pans. space logs 3 inches apart. Pat the tops smooth and flatten slightly. Bake for 30 min, until the logs are firm to the touch and the tops are beginning to show cracks.
Remove from the oven and place baking sheets on wire rack to cool. Reduce the oven temp to 325. Loosen the logs with metal spatula and let cool 10 min. Slide baked logs onto a cutting board. With a long serrated knife, cut the logs diagonally into 1/2 inch slices. Arrange the slices, cut side down on the baking sheets. Bake for 7-8 min on each side or until dry and crisp. Remove from oven and place on wire rack to cool. Store in an airtight container for up to 1 month or freeze for up to 3. May be decorated with melted chocolate.
nfd?
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