Chocolate Chip Biscotti on Hallmark Channel’s Home and Family

Chocolate Chip Biscotti in Hallmark Channel's Home and Family

If you aren’t a biscotti lover, don’t worry, I have your back! This recipe for biscotti is not your nonna’s traditional recipe. These are crunchy on the outside, soft and chewy on the inside. I have had this chocolate chip biscotti recipe on my site for a long time, so I was very excited to showcase how to do it on Home and Family this week. People went crazy for it on set, so I know you will love it.

Here is the link to my recipe

Below are some close up pictures on what the process should look like for you when making them at home!

Chocolate Chip Biscotti in Hallmark Channel's Home and Family


Chocolate Chip Biscotti in Hallmark Channel's Home and Family

Make sure that you cream the butter and sugar together. This mean that you mix it until it is light and fluffy. Make sure that your butter and egg are room temperature.

Chocolate Chip Biscotti

The dough will be slightly crumbly.

Chocolate Chip Biscotti

This is what they look like before going into the oven for the first bake.

Chocolate Chip Biscotti

This is what they look like after baking for about 20-25 minutes. You want the edges to be golden!

Chocolate Chip Biscotti

Cut the biscotti on an angle.

Chocolate Chip Biscotti

Place them on the side like this! Bake again for 5-8 minutes, depending on how crunchy you like them.

Chocolate Chip Biscotti

You can use chopped chocolate or you can use chocolate chips. Either way works!

Chocolate Chip Biscotti

3 Responses to Chocolate Chip Biscotti on Hallmark Channel’s Home and Family

  1. Joey, it is impossible to eat too much dark chocolate. Here”s an excerpt from the Nature paper by Mauro Serafini and colleagues from 2003. “There is some speculation that dietary flavonoids from chocolate, in particular (−)epicatechin, may promote cardiovascular health as a result of direct antioxidant effects or through antithrombotic mechanisms. Here we show that consumption of plain, dark chocolate results in an increase in both the total antioxidant capacity and the (−)epicatechin content of blood plasma, but that these effects are markedly reduced when the chocolate is consumed with milk or if milk is incorporated as milk chocolate. Our findings indicate that milk may interfere with the absorption of antioxidants from chocolate in vivo and may therefore negate the potential health benefits that can be derived from eating moderate amounts of dark chocolate. That pretty definitively answers the question as to which is better: dark (yes) or milk (no).

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