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Chocolate Chip Biscotti

 Chocolate Chip Biscotti
With a hint of apricots, these chocolate chip biscotti taste great alongside a cup of coffee or tea.Friends and family are always happy to receive a batch for Christmas.—Theresa Smith, Lee, New Hampshire
18 ServingsPrep: 30 min. Bake: 40 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups plus 1-1/2 teaspoons sugar, divided
  • 4 eggs
  • 3 teaspoons vanilla extract
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup finely chopped dried apricots
  • 1 cup swirled semisweet and white chocolate chips

Directions

  • In a large bowl, cream butter and 1-1/2 cups sugar. Add eggs, one at
  • a time, beating well after each addition. Beat in vanilla.
  • Combine the flour, baking powder and salt; gradually add to creamed
  • mixture. Stir in apricots and chocolate chips.
  • Divide dough in half. On ungreased baking sheets, shape each portion
  • into a 12-in. x 2-1/2-in. rectangle. Sprinkle with remaining sugar.
  • Bake at 325° for 30 minutes or until firm. Cool for 5 minutes.
  • Transfer to a cutting board; cut diagonally with a serrated knife
  • into 1/2-in. slices. Place cut side down on ungreased baking sheets.
  • Bake for 6-8 minutes or until golden brown.
  • Remove to wire racks to cool. Store in an airtight container. Yield:
  • 3 dozen.

2 of 2

Chocolate Chip Biscotti (continued)

Nutritional Facts: 2 biscotti equals 320 calories, 12 g fat (7 g saturated fat), 69 mg cholesterol, 215 mg sodium, 49 g carbohydrate, 2 g fiber, 5 g protein.