Chocolate Chip Biscotti Recipe

3.5 3 3
Chocolate Chip Biscotti Recipe
Chocolate Chip Biscotti Recipe photo by Taste of Home
Publisher Photo

Chocolate Chip Biscotti Recipe

Read Reviews
3.5 3 3
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Chocolate Chip Biscotti in Taste of Home Christmas Annual Annual 2009, p93

Nutritional Facts

2 each: 320 calories, 12g fat (7g saturated fat), 69mg cholesterol, 215mg sodium, 49g carbohydrate (26g sugars, 2g fiber), 5g protein.

  • 3/4 cup butter, softened
  • 1-1/2 cups plus 1-1/2 teaspoons sugar, divided
  • 4 eggs
  • 3 teaspoons vanilla extract
  • 4 cups 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
  1. 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.
  2. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in apricots and chocolate chips.
  3. 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.
  4. 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.
  5. Remove to wire racks to cool. Store in an airtight container. Yield: 3 dozen.
Originally published as Chocolate Chip Biscotti in Taste of Home Christmas Annual Annual 2009, p93

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jackietrig User ID: 5946062 155091
Reviewed Dec. 9, 2013

"These taste good but they were very difficult to slice. I tried making thicker slices and most of them just ended up falling apart. I may try using the ratios from another biscotti recipe and then just add the chocolate chips and apricots instead."

MY REVIEW
Lynnrpb User ID: 2403514 136404
Reviewed Feb. 22, 2012

"I did not have any apricots so I replaced it with raisins & my family loved the taste. Next time I will cut them a little thicker to see if that keeps them from falling apart so easily"

MY REVIEW
ms.marcella User ID: 4099915 137221
Reviewed Dec. 21, 2010

"this one taste good , but wants to come apart when slicing"

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