Strawberry Chocolate Covered Biscotti | Crumbly Crispy And Oh So Good !

 A biscotti is a twice backed Italian cookie perfect for dunking in  your favorite drink! Traditionally it pairs well with a cup of coffee. This recipe creates a delicious crumbly and semi sweet chocolate covered biscotti.

INGREDIENTS 

1/3 cup of butter

2/3 cup of sugar

2 eggs  

1/4 cup of condensed milk

1 teaspoon of vanilla  

2 1/2 cups of flower 

1/2 teaspoon of baking powder

1/2 teaspoon of baking powder

1/2 cup of sliced almonds 

1/2 granola 

1 package of instant strawberry oatmeal  

1 cup of semi sweet chocolate 

Preheat oven to 350 degrees.
Line your cookie sheet with foil paper for easy clean up. 

 

In a small bowl, combine the eggs, butter, vanilla, sugar and condensed milk and whisk to fully combine.

Place the flour, baking powder and baking soda, almonds, granola and oatmeal  in a large bowl and stir to combine.Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms. 

Dump the dough onto a work surface and knead a couple of times or until the dough comes together, adding extra flour sparingly and only if necessary. 

Start to form the dough into a big, fat bar and cut it in half.

Place on the foil sheet and lightly press with your fingers to slightly flatten the bars. Bake for 30 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven.

Let the cookies cool on the cookie sheet for 15 minutes.
Remove cookies to a cutting board  Using a serrated knife, slice the bars on an angle about 1/2 inch thick to form the biscotti.

Lay them back on the cookie sheet with either cut side down and place back in the oven for 10 minutes. Turn each cookie to expose the other cut side and place back in the oven for another 10 minutes. The cookies will take on the slightest bit of color and feel firm and dry. Let cool on a rack to room temperature.

Melt chocolate chips in a heat proof glass bowel over a double broiler.

Stir until smooth and creamy.

Dip cooled biscotti.

Place on cookie sheet.
Stick them in the fridge for about 20 minutes.
Enjoy with your favorite cup of coffee!

Tried out this recipe? Let me know your thoughts on it!