Turn off mixer and add the dry ingredients, eggs, and vanilla. Return mixer to medium speed and mix until ingredients are just combined, about 2-3 minutes. Turn off mixer and use a spatula to scrape the sides of the bowl, mixing in any wayward ingredients.
Divide batter in half and place each piece on its own prepared baking sheet. Wet your hands, then mold and pat each piece of dough into a long loaf that's about 8-10 inches long, 2.5 inches wide, and 1/2 inch thick.
Bake biscotti for 18-20 minutes or until the edges begin to turn golden brown.
Remove biscotti from oven and allow to cool until safe to handle, about 20-30 minutes.
Once cooled, slice biscotti lengthwise into pieces that are roughly 1/2 inch thick. For a decorative look, cut the loaf diagonally. Once cut, arrange biscotti back on the baking sheet with the inside of the bread facing up.
Bake biscotti for another 15-17 minutes or till texture is dry and crisp.
Let biscotti cool on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely.
While biscotti cools, add semi-sweet chocolate chips to a microwave-safe bowl. Melt chocolate per package instructions, stirring generously between heating.
Decorate biscotti by either dipping, spreading, or drizzling melted chocolate on top. If desired, transfer decorated biscotti to the refrigerator until chocolate is hardened, about 30 minutes.
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