It doesn’t matter how old you get, having dessert for breakfast always sounds like a great idea. Especially this time of year when the last slice of pumpkin pie is totally a balanced meal and the family weekend brunch most certainly includes a heaping pile of cinnamon rolls. Cookies are a little harder to justify. I guess you could call it a “breakfast cookie” but they lack the social acceptance of more traditional breakfast sweets. Enter the Italians.
Italians are geniuses. What other culture has come up with a way to make having cookies for breakfast not only acceptable, but stylish? I can’t think of one at the moment. Italians were smart enough to come up with biscotti (that means “twice baked”) which is basically a giant cookie loaf that is sliced and baked again until somewhat crunchy. They paired biscotti with coffee and instantly transformed the cookie into acceptable breakfast fare.
The even better thing about biscotti is that it makes excellent gifts! Throw a few in a fancy tin with a coffee cup and you have yourself one extra special teacher/co-worker/neighbor gift. Because nothing says “Christmas” like having cookies for breakfast.
- ½ cup (1 sticsoftened butter
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees.
- In a stand mixer, cream the butter and sugars together until light and fluffy. Add in the eggs and vanilla and beat until well incorporated.
- In a small bowl, combine the flour, baking powder and salt, then gradually add that mixture to the egg mixture. Stir until just combined. Fold in the chocolate chips.
- Turn the dough out onto a parchment lined baking sheet and shape into a 3” x 15” loaf (it should be somewhere around ¾” thick).
- Bake at 350 for 25-30 minutes or until lightly browned. Remove from the oven and let cool for 30 minutes. Reduce the oven temperature to 325 degrees.
- Once cool, slice the biscotti into 1-inch (ispieces and return to the baking sheet, cut side up. Bake for an additional 10 minutes. Flip them over and then bake for another 10 minutes.
- Let them cool completely, then store in an airtight container for up to 5 days.
Leave a Reply