I love biscotti with morning coffee, but this one is more suited for afternoon or dinner coffee I think. This is chocolaty enough to feel like dessert--but with not butter or fat in it, it is a lighter treat than an ordinary cookie.
And this biscoitti has no special mixing steps--just put it all in a mixer, get it combined, then add the chocolate chips and dump the whole mess out on a lightly floured board. Now, there is one hard part though, and that is getting the dough out of the mixing bowl. With no butter in this dough, it is VERY stiff and heavy. I sometimes even get my hubby to do the dumping--that is how stiff the dough is. Now pat the dough into 2 logs, and transfer them to a parchment lined baking sheet.
After the first baking period, slice the logs for the second baking to crisp them up. Biscotti with no butter, like this recipe, will last a long time just piled in a pretty covered jar on your counter--although, if you can see them... sitting there enticing you... it does makes you eat more...
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