CHOCOLATE CHIP BISCOTTI

PG tested

For harder and crunchier biscotti, reduce the oven temperature to 325 degrees just before placing the baking sheet back into the oven with the slices cut side down. Bake for 10 minutes. Then turn the slices over and bake the other side for an additional 8 to 10 minutes. 2 cups flour 1½ teaspoons baking powder

¾ teaspoon salt

½ cup (1 stick) unsalted butter, room temperature

½ cup granulated sugar

¼ cup packed light brown sugar

2 large eggs 1 teaspoon vanilla extract

½ teaspoon almond extract

1 cup semisweet chocolate chips

1 cup almonds, coarsely chopped

Place rack in the middle of the oven and preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In a large bowl, cream together butter, granulated sugar and light brown sugar. Add in eggs, vanilla and almond extract until well combined.

Stir in the dry ingredients. The dough will be stiff. Stir in chocolate chips and almonds.

Halve the dough and form 2 slightly flattened 12-by-2inch logs on the prepared baking sheet.

Bake logs for 30 to 35 minutes or until it’s slightly firm to touch.

Remove the baking sheet from the oven and allow the logs to cool for 10 minutes. Transfer logs to a cutting board. With a serrated knife cut into ¾-inch slices.

Lay the slices cut side down on the baking sheet and bake until crisp for 10 minutes. Transfer to racks.

Makes about 2 dozen biscotti.