Biscotti = Awesome

My Gram = Totally awesome.

So I’ve been traveling quite a bit.  I’m now in Peoria, IL–just three hours south of Chicago.  Just for a few days.  This is my first trip here, but I’m liking it.  The Illinois river is very pretty and we found a great place for dinner last nite, One World Cafe.  If you’re ever in Peoria, be sure to stop by!  I had some amazing BBQ chicken with andouille sausage stuffing.  Seriously yum.  And great service too.  Go there!

But back to my Gram.  This past weekend I was actually home for a few days so I got to spend a bunch of time with my family & friends.  It was really great–I did laundry (boo) and saw Zombieland (yay Woody Harrelson) AND baked biscotti with my Gram (double yay–yay yay?).  This is my favorite biscotti recipe, especially since I don’t do nuts.  Feel free to add them though, especially pistachios as that’s what the recipe originally calls for.  But don’t even think about making this without the orange zest.  Even if you don’t like oranges.  Really.  It makes the cookie.

Thanks Gram for sharing the recipe and baking with me.  And thanks Grandpa for entertaining us with war stories and glass-cutting techniques.  And helping me stylize my biscotti photo shoot.  You guys are the best!

Chocolate Chip Biscotti


3 1/2 cups all-purpose flour
1 Tablespoon baking powder
1/2 cup butter
1 cup granulated sugar, plus more for “sprinkling”
5 large eggs
zest of one large orange
1 Tablespoon vanilla extract
1 cup semisweet chocolate chips
white from 1 large egg, slightly beaten

Beat butter and sugar with a mixer until light and fluffy.

Beat in eggs, orange zest and vanilla until combined.  Add your flour and baking powder gradually until smooth.  Batter will be very sticky.  Stir in chocolate chips.

To make the dough more manageable, we’re going to divide and chill it.  Grease a flat-bottomed roasting pan or cookie sheet. Spoon batter onto greased sheet, creating three separate piles of batter of equal size. Cover and chill in the fridge for 2-3 hours until firm.

Preheat oven to 350°F.  Grease two cookies sheets.

On a floured surface, with floured hands, shape each pile of dough into a 12” long log.  Place two of the logs 4” – 6” apart on one baking sheet, and the third log on the other baking sheet.  Flatten the tops just a bit with your hand.  The logs will be narrow, and not biscotti-shaped at all.  These things really spread out when baked!

Brush the tops and sides of logs with the egg white and sprinkle with sugar.  Bake 30-35 minutes, rotating your two pans halfway through baking.  Start checking your logs at about minute 25.  When your logs are done the top will be golden and firm, and a toothpick inserted in the center will come out completely dry.  They will have flattened out as well…

Remove from oven and let logs cool for 10 minutes, covered with a dish towel.  Do not turn off your oven!

Move cooled logs onto cutting board and slice on the diagonal to your desired size biscotti (mine were about 3/4” – 1” wide).  Place slices on clean cookie sheets.  It doesn’t matter if the cookies are touching at this point, pack ’em in.

Bake the slices for another 8-12 minutes, flipping once halfway through.  Cookies will be slightly toasted and completely dry when done.  Remove and cool on a wire rack.

Serve with coffee or tea and enjoy!  Oh, and you can turn off your oven now.

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2 Responses to “Biscotti = Awesome”

  1. Karine Says:

    Your biscotti sounds delicious! thanks for sharing 🙂

  2. J Says:

    The biscotti turned out beautiful! I made them earlier in the summer and was scared for some reason because I thought they were going to be really difficult to make. But they aren’t too bad! We should do some Christmas biscotti when we make Christmas cookies.

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