I love biscotti! We made two types last night: Espresso and Chocolate Chip Almond. I've never made it before as the twice-baked process seemed hard but was actually really easy. For the Espresso ones {the "dry" recipe which uses butter}, it only takes 5 minutes to cream the butter, sugar, eggs and vanilla and then mix in the dry ingredients {flour, baking powder, cinnamon, espresso, orange zest, chocolate chips}.
The dough is then rolled into a log and baked for 35-40 minutes, cooled, cut, then baked again for 20 minutes. Cooled, then DIPPED in CHOCOLATE.
The Chocolate Chip Almond ones {"wet" as oil is used instead of butter} are basically the same process, except for the oil and baking soda instead of powder. Those were baked for 30 minutes, removed, cut and baked again for 10 minutes. Cooled and sprinkled with cinnamon sugar.
I love biscotti! We made two types last night: Espresso and Chocolate Chip Almond. I've never made it before as the twice-baked process seemed hard but was actually really easy. For the Espresso ones {the "dry" recipe which uses butter}, it only takes 5 minutes to cream the butter, sugar, eggs and vanilla and then mix in the dry ingredients {flour, baking powder, cinnamon, espresso, orange zest, chocolate chips}. 
The dough is then rolled into a log and baked for 35-40 minutes, cooled, cut, then baked again for 20 minutes. Cooled, then DIPPED in CHOCOLATE.
The Chocolate Chip Almond ones {"wet" as oil is used instead of butter} are basically the same process, except for the oil and baking soda instead of powder. Those were baked for 30 minutes, removed, cut and baked again for 10 minutes. Cooled and sprinkled with cinnamon sugar.
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