Crunchy on the outside and soft on the inside. We’re not so different, Biscotti.


I have finally found my volunteer gig at the new school.

When you say Coffee Cart, I say “I’ll send in homemade biscotti.”

Homemade biscotti requires no eye contact. No small talk. No chance of spilling something or falling down.

Homemade biscotti gives me face time without Face Time.

Because of that, homemade biscotti is Perfection.

Edited to add:
Because it came up on Facebook…
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
3 T mini chocolate chips
1 cup sugar
2 large eggs
1 T canola oil
1 tsp vanilla extract (I use almond instead)

1. Heat oven to 325. Spray a large baking sheet with cooking spray.
2. In a medium bowl whisk flour, baking powder, and salt until combined. Stir in chocolate chips and set aside.
3. With electric mixer beat sugar, eggs, oil, and vanilla until frothy; about 2 minutes. Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just moistened and dough forms. Shape the dough into a 13 by 3 inch log on the baking sheet.
4. Bake log 30 minutes and set aside for 10 minutes to cool. Reduce oven temp to 300 degrees.
5. Cut warm log crosswise on a slight diagonal into 1/2 inch slices. Stand slices about an inch apart on baking sheet and return to oven for 12 minutes. The centers will be soft, but biscotti will be crisp when cooled. ‘ ‘ ‘text/javascript’>

5 thoughts on “Crunchy on the outside and soft on the inside. We’re not so different, Biscotti.”

  1. OMG, YES to the almond extract decision!! It just so happens I will be making chocolate brownie biscotti this coming Thursday (I rarely plan ahead for baking extravaganzas, but there’s a reason :-) Do believe I might have to add a batch of your version to the mix as well.

Comments are closed.