Chocolate Chip Biscotti
Classic, crunchy biscotti with a “buttery” Olive Tap twist!
- 1/2 C. The Olive Tap’s Natural Buttery Olive Oil
- 3/4 C. sugar
- 2 large eggs
- 2 cups flour*
- 1-1/2 t. baking powder
- 1/4 t. salt
- 1 t. vanilla
- 3/4 C. mini chocolate chips
- Sugar for sprinkling
Preheat oven to 350°. Cream butter and sugar together, and add eggs, one-at-a-time. Add vanilla and mix. Combine dry ingredients and stir into the creamed mixture. Add chocolate chips and stir.
Divide dough in half and flour a work surface. Roll each half into an 8 inch log. Place on a lightly greased cookie sheet, sprinkle generously with sugar, and bake for 25-30 minutes, until baked through and golden brown (oven temperatures may vary). Remove baking pan from oven and allow loaves to cool.
Cut loaves with a sharp serrated knife into 1 inch slices and place cut-side down on a cookie sheet. Bake for 8-12 minutes at 350° on each side until lightly browned on each side. Turn carefully, not to crumble.
Each recipe makes approximately 1 to 1-1/2 dozen cookies.
*Gluten-free flour can be substituted as a gluten free alternative.
Recipe adapted for The Olive Tap Charlotte by Cynthia Ferich: Author, Culinary Educator, Public Speaking, and Private Chef Services from MaMa Mia Cucina: A Flavor of Good Food and Good Family.