This is Nanci’s pick. She loves these Chocolate Chip Biscotti.
What you’ll need:
- (2) cups Steiner’s all-purpose flour
- (1/2) cup brown sugar
- (1) teaspoon anise extract
- (1) teaspoon pure vanilla extract
- (1) teaspoon baking powder
- (1/8) teaspoon salt
- (3) large eggs
- Add chocolate chips to taste – Nanci prefers Ghirardelli
What to do with what you need:
Preheat the oven to 300 degrees, convection. Position a rack in the middle of the oven.
Combine the flour, brown sugar, baking powder, and salt in a medium bowl and mix together thoroughly with a whisk or fork. Set aside.
Whisk the eggs, vanilla, and anise extract in a large bowl until well blended. Stir in the flour mixture and the chocolate chips. The dough will be think and sticky. Scrape the dough into a long log shape lengthwise on the cookie sheet. Flour your hands and shape the dough into a long flat loaf about 10 inches long and 5 inches wide.
Bake until firm and dry, about 50 minutes. Remove from the oven and let cool for about 10 minutes. Transfer the loaf carefully to a cutting board. Using a long serrated knife, cut the loaf on the diagonal into slices 1/2 inch wide. Lay the slices, cut side down, on the cookie sheet. Bake for 20 minutes; turn each cookie over and bake for 15 to 20 minutes more, or until the cookies are golden brown. Place the cookie sheet on a rack to cool. Cool cookies completely before stacking or storing. May be stored, airtight for several weeks.
-Nanci, Baker in Chief