Spiced Chocolate Chip Biscotti

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sp biscotti 3

I love biscotti! Traditionally biscotti are made to be super crunchy and hard to go with coffee, but I make mine a bit less traditional.  I like my biscotti to have great texture and crunch on the outside but soft and gooey on the inside. It's basically the best of both worlds.  I make biscotti all of the time and this is my new favorite flavor combination.  If you have been reading the blog this season you will have seen that I am adding homemade pumpkin pie spice in basically any and everything that I possibly can!  This was no exception.  If you haven't made homemade pumpkin pie spice you HAVE to this season.  It's easy and SO GOOD!

I like to use evaporated cane juice as the sugar in my biscotti, but regular sugar works just as well.  I like the earthiness that it adds in flavor and texture.  I also like using either bittersweet chocolate or dark chocolate.  It makes the biscotti taste rich instead of just overly sweet.  That chocolate paired with the pumpkin pie spice is the perfect blend of fall flavor... best thing ever!

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sp biscotti 2

Spiced Chocolate Chip Biscotti 

2 cups all-purpose unbleached flour

1 1/2 teaspoons pumpkin pie spice (homemade pumpkin pie spice)

1/2 teaspoon baking soda

1/2 baking powder

1/4 teaspoon kosher salt

1/2 cup unsalted butter, room temperature

1 cup turbinado sugar (or regular white sugar)

1 egg, room temperature

2 teaspoons vanilla extract

1 3/4 cup dark chocolate or bittersweet chocolate

How To

*Preheat your oven to 350 degrees

*Whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt

*In a bowl of a stand mixer (or with a hand-mixer) cream together the butter and sugar until light and fluffy

*Mix in the egg and vanilla until incorporated

*Slowly mix in the flour mixture until just combined

*Mix in the chocolate

*The mixture will be crumbly

*Line a baking sheet with parchment paper

*Divide the dough in half

*On the baking sheet shape the dough into two 2×12 inch logs (approximately)

*Be sure not to place them too close together because the dough will spread

*Bake for 25-27 minutes or until the middle is set

*Let the logs cool for 15-20 minutes

*Slice the logs on an angle into about 1 inch slices

*Place cut side down and bake for 6-8 minutes

*If you like a crunchier cookie then bake for 10 minutes

*The cookies will not spread the second time so you don't have to worry about them being very spaced out

*Allow to cool

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