Biscotti with Chocolate Chips
2 ¼ cups flour
1 cup sugar
½ cup canola oil
1 teaspoon baking powder
1/8 teaspoon salt
1 cup semi-sweet chocolate chips
Preheat the oven to 180°C/350F°.
Place a rack in the center of the oven.
Line a baking sheet with parchment paper.
In a large bowl, beat the eggs and sugar with an electric mixer for 1 minute.
Add the oil, flour, baking powder, and salt. Stir with a wooden spoon to fully integrate the mixture.
Stir in the chocolate chips and knead with your fingers.
Divide the dough in half.
Shape each portion into a log 30cm/12 inches long and 7.5cm/3 inches wide.
Bake for about 30 minutes to a light golden color.
Let the logs cool for 15 minutes, and slice into 1.5cm/about ¾ inch slices.
Arrange the slices on the baking sheet.
Rebake for 15 minutes until the cookies are dry and crispy.
Note: You can substitute the chocolate chips with toasted blanched almonds.
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