Chocolate Chip Biscotti
Modified from Brown Eyed Baker
1/4 cup butter (they said unsalted...I used regular butter, but I took out 1/4 tsp of salt for it)
1/4 cup shortening
3/4 cup sugar
2 tsp vanilla
1 tsp baking powder
1/2 tsp salt (so the original recipe was 3/4 tsp)
3 cups flour
1 pkg (12 oz) semi-sweet chocolate chips (they said 1.5 cups...I just threw in a full bag)
Preheat to 375. Line with parchment paper (I've actually been doing this on these recipes).
In mixing bowl, cream the butter and shortening with sugar until lightly and fluffy. Add eggs one at a time. Beat in vanilla, baking powder and salt. Gradually add in flour until incorporated. Finally, mix in chocolate chip cookies - I recommend doing this with your floured hands as dough is VERY stiff at this point.
Divide dough into two parts and shape each into a 12 inch log, about 3 inches wide. Bake for 20-25 minutes or until lightly browned. These will rise a little, but not much, so think about what your finished log to look like as you shape. Let cool for about 20 minutes. Reduce oven to 300. Cut the log into 3/4 inch pieces with a serrated knife. Return slices, cut side up, to baking sheet and bake for 15 minutes. Turn them over and do bake for another 15 minutes. Cool completely.
Makes about 3 dozen biscotti.
My biggest "lesson" of the biscotti is that the shape of the log REALLY matters as that helps you get that crunchy final product you want. You don't want large logs - you really do need to divide the logs. I'll probably always double this, but do it in 4-6 logs to make it easier to bake and then cut.