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Biscotti

I have a confession to make, I am not a great baker.  I know there are a lot of people that say that cooking is so much easier than baking because cooking is forgiving, it's not a science.  While that may be true, I don't want to be one of those people who shy away from baking simply because it's not easy.  And the only way to improve on something you are not that great at is to try, try again.  So that is what I'm doing.  I'll keep baking until I'm not so clumsy, not so messy and confident that I am not completely wasting my time and ingredients.

There is one baking recipe, however, that I haven't been able to mess up, that is chocolate chip biscotti.  I got this recipe from my aunt at my bridal shower and it has been one of my favorites.  I haven't messed up this recipe, even on cookie sheets which I maintain are are probably the two most worthless pieces of kitchen equipment in my kitchen (what did I do before my Pampered Chef pizza stone?  That stone alone has improved my baking ten fold.)  This is also one recipe that Joe requests me to make regularly.  It is the perfect treat for gift giving, it lasts for a couple of weeks in an air tight container and it is also perfect for dipping in your coffee or cocoa.  It's a great winter treat!

Chocolate Chip Biscotti

1/2 cup butter, softened
2/3 cup sugar
2 teaspoons baking powder
2 eggs
1 3/4 cups all purpose flour
1/2 cup chocolate chips

Lightly grease a cookie sheet (or save this step and use your failsafe pizza stone); set aside.  In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Add sugar and baking powder.  Beat until combined, scraping sides of bowl occassionally.  Beat in eggs until combined.  Beat in as much flour as you can with the mixer.  Stir in remaining flour.  Stir in chocolate chips.

Shape dough into two 9-inch long rolls.  Place on cookie sheet; flatten slightly until about 2 inches wide.  Bake at 375 for about 20 to 25 minutes or until toothpick inserted near center comes out clean.  Cool on cookie sheet for one hour.

Use serrated knife to cut each roll into 1/2 inch slices.  Place slices cut side down on an ungreased cookie sheet.  Bake at 325 for 8 minutes.  Turn slices over and bake another 7 to 9 minutes or more until dry and crisp.  Transfer to wire rack to cool.  Enjoy with coffee or cocoa, dunk and eat!
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