HOME-MADE CHOCOLATE CHIP BISCOTTI

MAKES + 35 BISCOTTI
4T (45g) real butter
2 extra large eggs
1 x 530 g packet of Biscotti mix with Almonds
1/2 cup (50g) chocolate chips

Preheat the oven to 180 degrees celcius and adjust oven rack to middle position.
Cream the butter until soft and then add the eggs, one at a time, while beating on high speed. Add contents of pack and chocolate chips. Fold through with a spatula and then use your hands to knead the mixture until it sticks together and forms a dough ball. Halve the dough on a floured board,roll each half into a long sausage shape, about 37 cm long and about 5 cm thick. Place them about 8 cm apart on a baking tray. Pat each roll to flatten the top a little.

Bake for 20 minutes. The top of the biscotti rolls will crack. Remove from the oven when golden, not browned. Transfer to a cooling rack. Cool for 15 minutes.

Lower the oven temperature to 140 degrees celcius. Place one roll at a time on a cutting board and slice on the diagonal into 1 cm thick slices. Use a serrated bread knife or an electric carving knife. Lay the slices on a metal cooling rack placed over the baking tray on which the biscotti were baked initially.

Bake the biscotti for a second time until crisp, about 10 minutes.

Store in an airtight container once completely cool.