Did you know that Biscotti is plural for biscotto. These cookies originated in the city of Prato, Italy.
The word originates from the Latin word .... bis for twice and coctus for baked/cooked.
All I can say is ... Biscotti .... Te amo!
For 12-14 large biscotti
8 tablespoons unsalted butter, at room temperature
2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla
2 cups semi-sweet chocolate chip - I used mini chocolate chip
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
In a medium bowl, mix flour, baking powder and salt.
Using an electric mixer, beat butter and sugar.
At low speed, add eggs one at a time.
Slowly add the dry ingredients.
Stir in the chocolate.
Place dough on baking sheet, shape it into a log about 12 by 2
Bake for about 20 minutes or until golden.
Remove from oven.
Using a serrated knife, cut the warm log diagonally into 3/8 inch thick.
Arrange slices on the sides - you might need an extra baking sheet lined with parchment paper.
Bake for about 15 minutes further.
Transfer to a wire rack to cool.
Can be kept in an air tight container for 2 weeks.
But I bet they won't last that long!