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Chocolate Chip Biscotti

Chocolate Chip Biscotti

Maria Provenzano is baking some delicious biscotti to accompany the perfect warm beverage.
  • 2 cups all-purpose unbleached flour
  • ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ baking powder
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter, room temperature
  • 1 cup turbinado sugar or regular sugar
  • 1 egg, room temperature
  • 1½ cup chopped dark chocolate, or chocolate chips
  • 350°


Serves: 24-28

1. *Preheat your oven to 350° degrees

2. *In a bowl combine flour, cinnamon, baking soda, baking powder, and salt; whisk to mix

3. *Cream butter and sugar together until pale in color, and light in texture

4. *Add egg; mix well

5. *Add flour mixture; mix until just incorporated; the mixture will be slightly crumbly

6. *Stir in the chocolate; careful not to over mix

7. *Divide the dough in half

8. *On a baking sheet lined with parchment paper shape the dough into two 2×12 inch logs

9. *Be sure not to place them too close together because the dough will spread

10. *Bake: 25-27 minutes or until firm, and beginning to become golden on the edges

11. *Allow to cool for about 20 minutes

12. *Use a sharp knife to cut the logs on an angle into about 1 inch pieces

13. *Place cut side down onto the baking sheet

14. *Bake for about 7-10 minutes; the longer it bakes, the crunchier it will be, so if you want them to be a bit softer, bake it closer to 7 minutes

15. *The cookies will not spread when you bake them for the second time so you do not need to worry about placing them far apart

16. *Allow to cool and store in an airtight container

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