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| INGREDIENTS | LBS. | OZS. | METHOD |
|---|---|---|---|
| Unsalted butter, softened | 10 | Mix on first speed unitl creamed. | |
| Sugar | 1 | 6 | |
| Liquid whole egg, refrigerated or frozen (thawed) | 10 | Add, and mix until blended. | |
| Dried orange peel | 0.25 | ||
| Almond extract | 0.15 | ||
| Flour | 1 | 9 | Sift together. Add, and mix until blended. |
| Baking powder | 0.25 | ||
| Salt | 0.12 | ||
| Mini chocolate chips | 8 | Add, and mix until blended. | |
| Total appr. wt. | 4 | 12 |
INSTRUCTIONS
Scale into four 1-lb. 3-oz. pieces. Roll each piece into 14-in. long logs. Place on prepared baking sheets (greased or lined), 5 ins. apart.
Bake at 350°F for 20 minutes. Cool for 10 minutes.
Use a serrated knife to slice across the rolls, creating 3/4-in. wide slices.
Bake slices for 10 minutes, cut side down. Turn biscotti over, and bake for another 10 minutes.
Yields about 60 slices of biscotti
