Tuesday, April 16, 2013

Whole Wheat Chocolate Chip Biscotti

I think MaMa was making these for a special breakfast treat for herself.  Little did she know that my little brother and I would like them so much.  I call them hard cookies, she calls them Whole Wheat Chocolate Chip Biscotti.  She says they are for dipping in your coffee.  I say they are for dipping in your milk, because I don't want to stunt my growth, and I just don't find the appeal in coffee, yet.  Either way, these whole wheat biscotti are a breakfast treat your whole family will enjoy.

Whole Wheat Chocolate Chip Biscotti
adapted from Chocolate & Carrots

A tasty treat for breakfast (or anytime).
Ingredients (12 biscotti)
  • Preheat the oven to 300°F.
  • In a large bowl, whisk the flours, baking powder and sugar together.
  • Add in the eggs and vanilla to the bowl. Stir with a spatula until combined.
  • Fold in the chocolate chips.
  • Form the dough into a log and lay on a silpat or parchment paper covered baking sheet, pressing the logs out flat and evenly. If you want small biscotti, make sure you do long and narrow logs.
  • Bake for 1 hour.
  • Remove from the oven and with a sharp cerated knife, cut into strips horizontally or on an angle.
  • Lay the biscotti on their sides back on the baking sheet.
  • Lower the temperature to 250 degrees and bake again for 25 minutes.
  • Remove and let cool before storing in an air tight container at room temperature.


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