For my road trip, I wanted to make a gluten-free treat to bring along in case I was in a situation where I couldn’t find a gluten-free option. I decided to make biscotti and I ended up eating it at all times of the day. It’s perfect for dipping into your coffee at breakfast, a great snack, and a delicious dessert. The only negative thing about eating these twice-baked cookies in the car is the amount of crumbs that are now in my front seat…
Anyways, here is the recipe my mom has been making for years. The pairing of the chocolate with the expresso is what makes these biscotti extra special. Sorry for the lack of pictures, at the time I was a bit preoccupied with packing my entire life up!
Chocolate Chip Biscotti
2 cups of flour (all purpose regular or gluten free)
1 1/2 teaspoons of baking powder
1 teaspoon of cinnamon
1/8 teaspoon of salt
1/2 cup of butter
1/2 cup of brown sugar
1/2 cup of sugar
1 tablespoon of espresso
1 cup of chopped walnuts
1 cup of mini chocolate chips (I prefer using dark chocolate)
Preheat oven to 325 degrees. In medium bowl, combine flour, baking powder, cinnamon, and salt.
In mixer, add butter, brown sugar, sugar, and expresso.
Mix on high speed and then lower speed and add eggs one at a time. Mix for 2 minutes. Add walnuts and chocolate chips.
Then add flour mixture, at this point don’t mix it too much.
Take dough out of the mixer and onto a lightly floured surface. Knead and form into a log.
Bake at 325 for 25 minutes. Remove from over and cool for 10 minutes.
Place log on cutting board and with a serrated knife, cut log diagonally into 1/2 inch slices. Place slices cut side up, on baking sheet. Bake for 10 minutes. Remove and turn slices over. Return the biscotti to the oven and bake for another 10 minutes. Remove to a wire rack to cool. Enjoy with a glass of milk or cup of coffee!