Chocolata Biscotti Recipe

Name: Chocolata Biscotti
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: serving size: 36 biscotti
Ingredients: Biscotti; 1 cup granulated sugar; 1 cup Crisco® Vegetable or Canola Oil; 4 eggs; 2 tsp vanilla extract; 4 cups Robin Hood® Original All Purpose Flour; 2 tsp baking powder; ½ tsp salt; ¾ cup milk chocolate chips; ¾ cup semi-sweet chocolate chips; ¾ cup slivered almonds, toasted (optional); Drizzle; 1 cup melted semi-sweet chocolate chips; ¾ cup melted milk chocolate chips

Ingredients

Biscotti
1 cup granulated sugar
1 cup Crisco® Vegetable or Canola Oil
4 eggs
2 tsp vanilla extract
4 cups Robin Hood® Original All Purpose Flour
2 tsp baking powder
½ tsp salt
¾ cup milk chocolate chips
¾ cup semi-sweet chocolate chips
¾ cup slivered almonds, toasted (optional)
Drizzle
1 cup melted semi-sweet chocolate chips
¾ cup melted milk chocolate chips

PREP TIME 15m	COOK TIME 1h	TOTAL TIME 1h15m
YIELD serving size: 36 biscotti

Instructions

Preheat oven to 350ºF (180ºC).
Line baking sheet with parchment paper.
Biscotti: Beat, in a large bowl, sugar, oil, eggs and vanilla until combined. In a separate bowl, combine next 3 ingredients and gradually add to egg mixture. Beat until smooth. Add chocolate chips and almonds. Mix until combined.
Halve dough on a lightly floured surface. Shape each half into a log, approximately 14” x 2” (36 cm x 5 cm). Place on prepared baking sheet, leaving a 3” (7.6 cm) space between the 2 logs as the dough will spread.
Bake in preheated oven for 30 minutes or until lightly browned. Remove from oven and cool for 10 minutes.
Reduce oven to 300ºF (149ºC).
Slice each log on the diagonal, into ¾” (2 cm) slices. Place on parchment lined cookie sheets cut side up. Bake for 30 minutes, turning biscotti over after 15 minutes. Cool.
Drizzle: Using both chocolates together or separately, drizzle or dip biscotti with melted chocolates.