Continuing my “spoon” theme, here are my biscotti spoons. These are great to make because they’re crunchy, and hold their shape well. Plus, they’re really fun to eat with hot chocolate, or that daily cup of coffee.
For added “wow” factor, you can dip these in chocolate and individually wrap them in cello bags for gift giving, or as party favors.
Chocolate Chip Biscotti Adapted from Cookies By The Dozen
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2 large egg yolks
1/2 cup sugar
1 Tablespoon vanilla extract
1 cup semi-sweet chocolate chips, more if desired
Preheat oven to 325 degrees. Line a baking sheet with parchment and set aside.
In a medium bowl, combine the flour, baking powder, and salt and whisk. Set aside.
In another bowl, beat the eggs, egg yolks, sugar, and vanilla until thick – about 2 minutes.
Add the dry ingredients – mixing on low speed just until combined. Stir in the chocolate chips.
Using a rubber scraper, scoop dough onto the parchment-lined baking sheet. Wet your hands with water and shape the dough into a flat (thick) slab (about 6 inches in width). Continue to wet your hands as need.
Bake for about 30 minutes, then remove from the oven and let cool. When cool, cut out your “spoons” with a cookie cutter and place them on another parchment-lined baking sheet and place in the oven for an additional 10 minutes.
Remove from the oven and let cool completely. Store in a covered container.