Behind The Label

Biscotti are classic Italian cookies. Crisp, twice-baked, and perfect for dunking in milk. But many recipes use almonds or other nuts, which makes them tricky for households with allergies. This nut-free version keeps all the crunch and flavor, without any nuts, allowing you to explore different cuisines you always dreamed of trying!

Ingredients:

• 6 tablespoons room temperature butter
• 5 ounces sugar
• 1 large egg
• 2 cups flour
• 1 ½ teaspoon baking powder
• ¼ teaspoon salt
• 4 ounces semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350 degrees F and line the baking sheet with parchment paper
2. Using a standing mixer, cream the butter and sugar together until fluffy
3. Whisk together the flour, baking powder, and salt in a separate bowl, then fold this dry mixture into the batter on the lowest speed just until barely mixed in.
4. Fold in the chocolate chips using a spatula
5. Place the dough on the baking sheet and form it into a log about 2-3 inches in diameter and about 15 inches long
6. Bake for 30 minutes, or until golden brow
7. Slice the log into ¾ inch pieces and clean the knife after every slice to avoid smearing the chocolate chips on each slice
8. Finally, lay the slices back on the cookie sheet and slide back into the oven for a final baking time, and bake for 10 minutes per side until lightly toasted.
9. ENJOY!!!