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Chocolate Chip Biscotti

TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling YIELD: 3 dozen.
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

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

  • 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.

Nutrition Facts

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

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