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Wednesday, July 22, 2015


As a general rule of thumb, I like my cookies soft.  However, a flavorful biscotti with a cup of milk, tea or coffee and I can be equally happy!
Serve that tea in a family heirloom cup and saucer set and I'm feeling like I could be sipping tea alongside Lady Mary at Downton Abbey.


¼ cup unsalted butter, room temp
¼ cup vegetable shortening
3 eggs
3/4 cup granulated sugar
2 tsp. vanilla extract
1 tsp. baking powder
3/4 tsp. salt
3 cups all-purpose flour
1 ½ cups semisweet chocolate chips


1.  Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.

2.  In a mixing bowl, cream together the butter, shortening and sugar on medium speed until light and fluffy.  Add the eggs one at a time, beating well after each addition, and stopping to scrape the sides and bottom of the bowl between additions.  Beat in the vanilla extract, baking powder and salt.  Reduce the mixer speed to low and gradually add the flour until incorporated.  Add the chips and mix on low speed briefly to evenly distribute into the dough.

3.  Turn out the dough to a lightly floured work surface.  Divide the dough in two and shape each piece into a 12-inch log.  Transfer the logs to the prepared baking sheet, with damp fingers, lightly flatten the logs to about 3" wide.

4.  Bake for 20-25 minutes until the logs are lightly browned around the edges.  Remove from the oven and let rest for 20 minutes.  Reduce the oven temperature to 300 degrees.

5.  Transfer the logs to a cutting board and using a serrated knife, slice them on the diagonal into 3/4" to 1" slices.  Return the slices, cut side up to the baking sheet and bake for 15 minutes, then turn them over and bake an additional 15 minutes.  Remove from the oven and allow to cool completely.  

Thanks to the Brown Eyed Baker for the recipe

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