My Tried and True Biscotti Recipe!

Once upon time, many moons ago, I took my husband on a little weekend get away. I told him to pack a bag and we were going away for the weekend. I didn't tell him where we were going. It was a surprise!

We went to The Lost Whale Bed and breakfast over on the coast in Trinidad.
During the afternoon tea time, I was looking through some cookbooks they had from the Inn. They were also serving this chocolate chip biscotti. I wanted to buy the cookbook with this recipe in it,but couldn't find it. So I asked the gal if there was one and she said unfortunately, "no." But she was kind enough to offer me the recipe and said she would copy it down and bring it to my room. After dinner that night, when we went back to our room, there was the recipe taped to my door. I have treasured it ever since.

For many years, I would bake these, package them in a cellophane bag, and make a nice topper for the top. Usually, I would give it out on Valentines day or make them for a Christmas present. Everyone was thrilled when they received their biscotti. This is a well tried and true recipe!!!

It produces a very soft dough.

And it spreads alot during baking.

Let it cool before slicing to get pretty cuts. Other wise the chocolate smears.

I should of waited longer but I'm sort of impatient. Not bad though!

In the box and ready to be sent.

I made a container of Chocolate Hazelnut and a container of Chocolate Chip biscotti. You ll notice I didn't have enough to fill the container with chocolate chip all the way up because I had two big rats little mice that kept nibbling away.

So now that I have share my "secret" tried and true biscotti recipe, I do hope you'll give it a try. And let me know what you think.

Do you have a tried and true recipe that you treasure?

Biscotti

courtesy of The Lost Whale

1 cup butter, melted
2 cups sugar
2 Tablespoons vanilla
2 Tablespoons water
6 eggs
1 Tablespoon baking powder
51/2 cups flour
2 cups chocolate chips, or nuts, or whatever you want!

Cream butter and sugar, add vanilla and water. Add eggs.
Mix in flour and baking powder. stir in chips.

Shape dough into 2 loaves about 4 inches in diameter. Bake at 375 degrees for 20 minutes
Cool. Cut on the diagonal into 1 inch slices.
Bake again at 350 degrees for 15 minutes.



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Chocolate Hazelnut Biscotti

It's Cookie Carnival time again! This recipe was picked
by Kate of The Clean Plate Club. I was excited to try this recipe because I thought it might be a good contender for my Christmas baskets. I did like the cookie, but,
it wont make it to the baskets.




I really liked the flavors, with hazelnuts being the predominate flavor. But it was a very crunchy cookie. I know, I know, they are suppose to be, but you see, I have a tried and true biscotti recipe that has never disappointed me. Its a much more tender cookie and everyone I ever made them for, LOVED THEM!


So, as I liked the flavor combo, I think I would rather tweak my own recipe to get this flavor. BUT, This would make a great cookie to send in the mail. And good thing, because I made these for Operation Baking Gals.


For those of you who don't know about Operation Baking Gals, It's a huge group of awesome people who are baking and sending homemade goodies to service men over seas. There is about 8 teams with around 25 people to a team. We want to bombard these men with homemade goodies from home.


I'm one of 23 people who are sending goodies to Air Guard Joseph Maker and his squadron. Joe has spent many years in Iraq and is now stationed in Afghanistan. Thank God for men like Joe!

And lucky for Joe, I'm also sending the tried and true Chocolate Chip Biscotti. Along with some gum, mints, and candy. I hope he and his men like them!

Gotta go-I have a package to take to the post office!

Chocolate Hazelnut Biscotti
1 1/2 cups hazelnut, toasted
3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup semi sweet chocolate chips
Preheat oven to 350 degrees.

Line a heavy large baking sheet with parchment paper. Grind 1/2 cup toasted hazelnuts in processor. Set aside.

Whisk flour, cocoa, baking soda, baking powder and salt in large bowl.

Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.
Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2 inch wide by 14 inch log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. cool logs on baking sheet 15 minutes. Maintain oven temperature.
Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2 inch thick slices.
Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely. (Biscotti can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 months

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