Last Taste Of Winter Chestnut Biscotti

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the chestnut flour, all-purpose flour, baking powder, and salt. Set aside.

3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.

4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chopped roasted chestnuts and dark chocolate chips.

6. Divide the dough in half and shape each half into a log about 12 inches long on the prepared baking sheet. Make sure to space them apart as they will spread during baking.

7. Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden brown and firm to the touch.

8. Remove the logs from the oven and let them cool for about 10 minutes. Reduce the oven temperature to 325°F (160°C).

9. Using a sharp knife, slice the logs on the diagonal into 1-inch thick biscotti.

10. Place the biscotti back on the baking sheet, cut side down, and bake for an additional 10-15 minutes, or until they are crisp and golden.

11. Once the biscotti are done, remove them from the oven and let them cool completely on a wire rack.

12. Store the biscotti in an airtight container at room temperature for up to two weeks, or freeze for longer storage.