Five years ago, I shared this recipe on my old blog. With us now entering into the depths of Christmas, I figured it’s time to dust it off and bring it back. Some of you may remember this recipe from back in the day (all 5 of you who read my blog back then, HA!), but for most of you this is totally new. 🙂
For the month of December, I want to share a treat recipe every week, so it looks like Fridays have become my designated days! Now you can spend your weekends making treats!
Now for the biscotti…
I love this recipe because it’s easy to interchange. You can switch out the chocolate chips and pumpkin spice for cranberries and cinnamon. You can use crushed toffee, raisins, white chocolate chips, etc. Play with it and make it your own. Don’t like pumpkin spice? (GASP!) No problem, remove all together or replace with something you do like.
- 2 c. all purpose flour
- 1/2 c. white sugar
- 1/2 c. brown sugar
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 tbsp. pumpkin spice
- 4 tbsp. butter, thinly sliced
- 3 large eggs, lightly beaten
- 1 c. mini chocolate chips
- 1 tsp. vanilla extract
1. Preheat oven to 350 degrees. In a large bowl, mix flour, sugar, baking powder, salt and pumpkin pie spice. Using your hands, mix and work in butter until mixture resembles fine crumbs. You can also try a pastry cutter, but this is more fun.
2. Spoon 1 tbsp beaten eggs into cup; reserve. Add chocolate chips, vanilla, and remaining beaten eggs to flour mixture; stir until evenly moistened. With hand, knead mixture a few times in bowl until dough forms.
3. On floured surface, with floured hands, divide dough in half. Shape each half into a log; flat on the bottom, rounded over the top. Place logs on a cookie sheet. With pastry brush, brush tops and sides of logs with reserved egg. Bake logs 30-45 minutes. Bake time depends on thickness of logs. Cool logs on cookie sheet on wire rack 10 minutes.
4. Place logs on cutting board. With serrated knife, cut warm log crosswise into 1/2-inch-thick diagonal slices. Place slices upright, 1/4 inch apart, on cookie sheet(s). Bake slices 15 minutes to allow biscotti to dry out. Cool completely on wire racks (the biscotti will harden as they cool). Store biscotti in tightly covered container.
5. Enjoy dipped in coffee. 🙂