Legecy dessert with traditional texture

Chocolate Chip Biscotti

Make every coffee break unforgettable with Chocolate Chip Biscotti made from Staarco Baking Flour. Crisp, chocolate-studded perfection... even better dipped in more chocolate.

Time

70 min prep + 40 min cook

Difficulty

intermediate

Serves

12-16 pieces

INGREDIENTS

200g Staarco Baking Flour
110g Granulated Sugar
2 Eggs
2 Tablespoons Honey
6g Baking Powder
75g Mini Chocolate Chips, extra for melting
Coconut Oil (optional for melted chocolate)
2 Teaspoons Honey
Pinch of Salt

METHODS

Preheat your oven to 330°F.

In a large bowl, combine and whisk together all the dry ingredients.
Add in all wet ingredients and mix with a spatula, then finish by hand until all the flour is absorbed and a dough ball forms.
Lightly dust your countertop with Staarco Bakery Flour and place the dough on top. Sprinkle a little more flour over the dough, then gently shape it into a rectangle.
Transfer the dough onto a baking sheet lined with parchment paper. Shape it into a rectangle measuring about 8 ¼ inches long by 3 ½ inches wide.
Bake for 25–30 minutes, until the dough is a deep golden brown.
Remove from the oven and let it rest at room temperature for about 1 hour.
Using a bread knife, slice the biscotti into pieces about ½–¾ inch wide. Place them back on the parchment-lined sheet pan.
Reduce the oven temperature to 320°F. Bake the biscotti again for 15–20 minutes, or until they are deep golden brown and well toasted. Flip them halfway through baking. Remember, the longer they bake, the crispier they will be, so you can leave them in longer if desired.
Allow the biscotti to cool completely, then serve and enjoy!

Get the right Flour