Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Chocolate and Vanilla Chip Biscotti


Serving Size : 48

2 1/2 cups flour
1/3 cup unsweetened cocoa
3 teaspoons baking powder
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup butter or margarine, softened
3 eggs
1 cup white vanilla chips

Heat oven to 350 degrees. Spray cookie sheets with nonstick cooking spray. In med. bowl, combine flour, cocoa and baking powder; mix well. In large bowl, combine sugar, brown sugar and butter; beat until blended. Add eggs; beat well. Add flour mixture; mix well. Stir in vanilla chips. With sprayed hands, shape dough into three 7" rolls. Place rolls 3" apart on sprayed cookie sheet; flatten each to 7x3" rectangle.

Bake 350 degrees for 22-28 min. or until set and light golden brown. Remove from cookie sheet; place on wire racks. Cool 5 min. With serrated knife, cut rectangles into 1/2" slices. Arrange slices, cut side up, on ungreased cookie sheet. Bake 350 degrees for 6-8 min. or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min. or until top surface is slightly dry. Remove from cookie sheets; cool 15 min. or until completely cooled. Store in tightly covered container.

NOTE:
Ingredient substitution:
Use semi-sweet or milk chocolate chips in place of the vanilla chips.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.