The gourmet guru is making a classic Italian cookie, but without all of the crumbs. Let's take a bite!
The old saying of "that's the way the cookie crumbles" does not apply to biscotti. Biscotti, in Italian, means twice-baked, and it's that second baking that gives them their unique crunch and makes them the perfect cookies to ship or bring along as tasty gifts, 'cause they hold up really well and are they ever easy!
Using any brands at all, in a large bowl we combine 3 cups flour, 2 cups sugar, 1 teaspoon each of baking powder and vanilla extract, 1/2 teaspoon salt, and 4 eggs. Give it all a good mix, and then add 1 cup mini semisweet chocolate chips.
Now we're going to place half of the dough on one cookie sheet, forming it into a 3" x 12" loaf that's about an inch high, and on a second cookie sheet do the same with the remaining dough. Into a preheated 350° F oven they go for about 25 to 30 minutes, until they're light golden.
Here's the twice-baked trick! We remove 'em from the oven to cool for about 5 minutes, then cut 'em into 3/4-inch or 1-inch slices, place 'em on their sides, and back in they go for 30 more minutes, turning them halfway through until they're crisp.
And if we want to fancy 'em up, we can dip one end into melted chocolate! But any way at all, they're ready for dunking!
If you’d like the recipe, just send a self-addressed, stamped envelope marked "Chocolate Chip Biscotti," to me, Mr. Food, right here at the station, or look for it online for the secret to the twice-baked cookie that won't crumble! Once-baked is good, but twice-baked is two times the "OOH IT'S SO GOOD!!®"
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