Saturday, August 16, 2008

White Chocolate Biscotti

3/4 cup sugar
1 tsp vanilla extract
2 large eggs
1 2/3 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups white chocolate chips

Preheat oven to 300 degrees.
Place first 3 ingredients in a large bowl, beat with a mixer at medium speed until well blended. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking soda and salt; gradually add to sugar mixture, beating until well blended. Stir in chocolate chips.
Turn dough out onto a baking sheet coated with cooking spray. Shape dough into 2 (12 inch-long) rolls; pat to 2 1/2 inch width.*
Bake at 300 degrees for 35 minutes. Remove rolls from baking sheet, cool 10 minutes on a wire rack.**
Cut each roll diagonally into 24 slices. Place, cute sides down, on baking sheet. Bake at 300 degrees for 10 to 12 minutes. Turn cookies over, bake an additional 10 minutes (cookies will be slightly soft in the center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

*You can shape in 2 rolls or 1 if you want longer cookies. In the picture below I dough in to 1.
**I don't cook it as long as the recipe calls because I don't like them so crunchy...although I know that is what Biscotti is. At first I cook for 30 minutes instead of 35. Then when you bake them on their sides I only bake them 5 minutes on each side.

1 comment:

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