So easy to make and they last for ages in an airtight container, you can chop and change the flavour, substituting the chocolate for dark or white chocolate or dried cranberries, adding almonds, hazelnuts or pistachios, whatever combinations you fancy or to suit what is in the cupboards. I'm using milk chocolate, chopped up into generous chunks. Chocolate cookies were the original request but I didn't want to veer too far off the track, so the chocolate stayed, but cookies these are certainly not.
Ingredients:
2 cups plain flour
1 cup castor sugar
4 Tbsp cold butter or margarine
3 large eggs, beaten
1 tsp baking powder
Pinch of salt and cinnamon
Vanilla seeds or extract
Preheat yer' oven to 180 or gas mark 5 and grease a large baking tray.
In a food processor (or by hand using a spoon and then a knife), combine your flour, salt baking powder and cinnamon. Add butter in chunks and process until it resembles breadcrumbs, at this point pour the mixture out into a large bowl. Stir in your chopped up chocolate chunks, followed by your egg mixture until a dough forms.
With floured hands, form your dough into two logs. Bake for around 30 minutes until golden and firm.
Cool biscotti for 5 or 10 minutes to minimise breakage and crumbs and slice diagonally into individual biscotti. Place back in the oven for a further 15 minutes, flipping them over once to ensure they are nice and dry.
Cool on their trays and transfer to a biscuit tin.
Y - U - M.
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