"Hot coffee and cold winter mornings are two of the best soul mates who ever did find each other." ~ Terri Guillemets
Y'all know I love my teatime, but making party favors for a recent banquet at church has me reaching for a different brew. To coordinate with our Italian menu, I sampled several recipes for biscotti. Read on for my easy version of Chocolate Chip Biscotti -- a perfect accompaniment to a steaming cup of coffee or espresso.
Chocolate Chip Biscotti
Makes approximately 50 cookies
1/2 cup vegetable oil
1 cup white sugar
Pinch sea salt
1 tablespoon vanilla
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1 cup mini chocolate chips
Preheat oven to 375 degrees, and line two large cookie sheets with parchment paper.
Using a stand mixer fitted with a dough hook, beat oil, eggs, sugar, salt, and vanilla until blended. Add flour and baking powder, and beat until a heavy dough forms. Gently stir in chocolate chips. Halve dough, and shape each piece into a roll as long as cookie sheet. Place roll on first prepared cookie sheet, and using a rolling pin sprinkled with flour, press dough to 1/2-inch thickness.
Bake for about 25 minutes, or until golden brown. Let cookie dough cool slightly, then slice crosswise into 1/2-inch slices. Transfer slices, cut side up, to second prepared cookie sheet. Bake for an additional 6 to 10 minutes on each side, or until toasted. Let biscotti cool to room temperature, then drizzle with melting chocolate. Allow chocolate to harden before packaging biscotti.
Wrapped up as a take-home favor, this lightly sweet shortbread was a hit at our church party. I hope to make more this holiday season to accompany coffee-themed gifts for teachers and coaches.
"Suave molecules of Mocha stir up your blood, without causing excess heat; the organ of thought receives from it a feeling of sympathy; work becomes easier and you will sit down without distress to your principal repast which will restore your body and afford you a calm, delicious night." ~ Prince Tallyrand