I can't believe how long it's taken me to post this recipe! I made biscotti for a group of friends a couple of months ago, and the reviews were unanimously positive. Biscotti and I have always been friends, so I was pretty excited when I learned how to make it myself... especially when I realized it was so much cheaper than buying it in stores, coffee shops, flea markets, etc. By the way, if you're buying biscotti at flea markets, I don't want to hear any whining about its lackluster flavor or texture. Make this recipe sometime, but make sure you have a dump plan (as in a place to get rid of these). If you don't have people with whom you can share, prepare to buy new pants because yours won't fit anymore.
Chocolate Chip Biscotti
1/2 cup butter, melted
1 cup sugar
1 tbsp. vanilla
1 tbsp. water
1 1/2 tsp. baking powder
2 3/4 cups flour
1 cup chocolate chips
Preheat oven to 375 degrees
Cream butter and sugar. Add vanilla and water, then eggs, beating after each addition. Mix in flour and baking powder. Stir in chocolate chips.
Shape dough in one long loaf on stone.
Bake 20 minutes.
COOL. Turn oven to 350 degrees.
Cut into diagonal 1-inch slices.
Bake again at 350 degrees for 15 minutes.
I say it all the time, but Measuring Cup Set, Measuring Cup Set, Measuring Cup Set. I absolutely love these cups, and I can't get over the handy leveler tool that's included. My flour is going in the 2-Qt. Stainless Mixing Bowl where it will hang out until being added to the butter/sugar mixture.
My butter is melted in the 1.5-Qt. Saucepan from the Executive Cookware Collection. Then I've got flour in the Stainless Mixing Bowl, eggs in a 2-Cup Prep Bowl, sugar in a Measuring Cup, baking powder in an Adjustable Measuring Spoon, vanilla in the Easy Read Mini Measuring Cup, and chocolate chips in a 1-Cup Prep Bowl. My ingredients are on the Large Cutting Board, a perfect surface for keeping my stove top clean. Yes, I use the stove as counter space because my kitchen is small. But it's mine!
Isn't it fun to see things come together? The thing I love about prep work is that I can add ingredients to my recipe without having to stop what I'm doing, look for something, and start again. Besides, have you ever realized you were out of vanilla when you already had a batter started? Measuring ahead of time prevents lots of potential disasters. You know what I'm doing here? I'm beating butter, sugar, vanilla, water, and eggs with one hand while taking a picture with the other. How is it even possible??? The handy silicone bottom on my Stainless Mixing Bowl keeps it from sliding, so I can one-hand it all day long.
Mix 'n Scraper, I love you! This is a good, thick batter, and stirring the chocolate chips would be annoying if I didn't have the right tool for the job. All of the Scrapers are among my favorite tools, and I have a hard time keeping them handy because I use them constantly. Just a few features... heat safe to 650 degrees, stain resistant, silicone to prevent hardening, one piece design so the tops don't come off in biscotti batter. There's more, but you get the point. P.S. The one I'm using is ten years old. Surprised?
The Rectangle Stone is perfect for a big batch of biscotti dough! Just spread it out, and get ready for awesomeness to ensue!
After baking the biscotti twenty minutes and cooling it a while, cut it into strips. The Bread Knife is perfect for the job because its blade is long enough to keep your knuckles away from the hot Stone. There's nothing like losing knuckle skin in the name of pastry...
Bake again for fifteen minutes (don't forget to lower the temp), and scoop it onto the Cooling Rack. I promise every kitchen needs two of these! One for the hot Stone, pan, etc. and one for the cooling treaties. Yes, I said treaties. Then there's the famous Mini-Serving Spatula, the tool most people tell me about when they find out I'm a Pampered Chef consultant. "Oh, I love my brownie spatula!... Oh, my cookie spatula is from Pampered Chef!" Maybe one day I'll hear someone calling it a biscotti spatula, but we'll see.
Appetizing? Be someone's hero, and make a batch of biscotti. This picture doesn't really show how great the display was, but I put the finished product in the Trifle Bowl, and it looked really pretty! Love, love, love the Trifle Bowl with its ability to come off the base for easy storage and dishwasher clean-up. Then there's the lid... fabulous. Man, I love Pampered Chef products!
Like the products you saw used?
Shop Online 24/7 at pamperedchef.biz/jennylyn
E-mail me: chefjennylyn[at]gmail.com
Call me up: (205) 585-2464