I cannot reveal the source of this great biscotti recipe, because it was given to me years ago by a wonderful woman who wouldn’t want her name announced on the world wide web. Suffice it to say that this recipe comes from the heart of a very special person that came into my life for a very short while. This woman arrived at my doorstep with a basket of chocolate chip AND chocolate – chocolate-chip biscotti PLUS the recipe printed out, PLUS a brand new serrated knife that I should use when making this her crunchy treats. Just as she share her recipe with me, I’m so happy in turn, to share it with you.
Recipe for Secret Biscotti
- 3 eggs
- 1 tsp pure vanilla extract
- 2 cups of flour
- (for a double chocolate flavor- use 1 1/2 cups of flour, and 1/2 cup of cocoa instead of 2 cups of flour)
- 1 cup of sugar
- 1/2 tsp baking powder
- 1 package of chocolate chips (not artificially flavored chips!!)
- optional- add whole or sliced almonds. (whole almonds make the biscotti harder to slice)
Mix all wet ingredients in a kitchen aid.
Mix in dry ingredients.
Spoon and shape onto sprayed parchment paper into 2 long logs.
Sprinkle cinnamon on top.
Bake 20 minutes at 350 degrees or until top is not doughy.
Take out of the oven, cook on a rack.
Remove the logs with a spatula and place on a cutting board. (These will break easily so use special care!)
With a long, sharp, serrated knife, slice diagonally for long pretty biscotti make sure to push down gently yet firmly so the slices don’t crack.
Place sliced biscotti back on the baking tray and place in the oven at 325 degrees for an additional 15 minutes.
Bake for an extra 5 or 10 minutes if you like them really crunchy.