Chocolate Chip Biscotti
Made With Our
Directions
Item No.
551130
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Ingredients
- ½ cup butter, room temperature
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs, slightly beaten
- 1 (16-ounce) canister Stonewall Kitchen Chocolate Chip Pancake & Waffle Mix
Directions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease.
- In the bowl of an electric mixer fitted with the paddle attachment (or a hand mixer can be used), cream the butter and sugars. Add the eggs and mix until uniform. Add the Chocolate Chip Pancake & Waffle mix and mix on low speed only until combined.
- Divide dough in half and form into two oblong loaves about 3 inches wide and ½ inch thick. Place loaves 2 inches apart on the prepared baking sheet.
- Bake for 25-30 minutes until golden brown. Remove from oven and reduce oven temperature to 300°F.
- When the biscotti has cooled enough to handle (about 20 minutes), place the loaves on a cutting board. Using a sharp serrated knife, cut the loaves on a diagonal into ½ to ¾-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 10 minutes. Transfer the biscotti to a rack and cool completely.
