Chocolata Biscotti

Biscotti
1 cup (250 mL) granulated sugar
1 cup (250 mL) Vegetable or Canola Oil
4 eggs
2 tsp (10 mL) pure vanilla extract
4 cups (1 L) Five Roses® All Purpose Flour
2 tsp (10 mL) baking powder
½ tsp (2 mL) salt
¾ cup (175 mL) Chipits® Milk Chocolate Chips
¾ cup (175 mL) Chipits® Semi-Sweet Chocolate Chips
¾ cup (175 mL) slivered almonds, toasted (optional)
Drizzle
1 cup (250 mL) Chipits® Semi-Sweet Chocolate Chips, melted
¾ cup (175 mL) Chipits® Milk Chocolate Chips, melted

1. Preheat oven to 350º F (180º C). Line baking sheet with parchment paper.
2. Biscotti: In a large bowl, beat sugar, oil, eggs and vanilla until combined. In a separate bowl, combine next 3 ingredients and gradually add to egg mixture. Beat until smooth. Add chocolate chips and almonds. Mix until combined.
3. On a lightly floured surface, halve dough. Shape each half into a log, approximately 14” x 2” (36 cm x 5 cm). Place on prepared baking sheet, leaving a 3” (7.6 cm) space between the 2 logs as the dough will spread.
4. Bake in preheated oven for 30 minutes or until lightly browned. Remove from oven and cool for 10 minutes. Reduce oven to 300º F (149º C).
5. Slice each log on the diagonal, into ¾” (1.9 cm) slices. Place on parchment lined cookie sheets cut side up. Bake for 30 minutes, turning biscotti over after 15 minutes. Cool.
6. Drizzle: Using both chocolates together or separately, drizzle biscotti with melted chocolates.

• Dunk these into a cup of Folgers® Black Silk Coffee for a bold, yet smooth finish to your afternoon break… Bellissimo!