Bacon chocolate chip biscotti was the lovechild of myself and my best friend, as we're big fans of both chocolate and bacon. However, most of our baking is limited to things that exist in boxed form, so we decided to make this from-scratch recipe a collective effort. Some people questioned the bacon-chocolate marriage and/or expressed complete disgust at the idea, but the saltiness of the bacon and sweetness of the chocolate chips complement one another so well. The biscotti was crumbly and not too rich, while the smokiness of the bacon didn't at all overpower it. We loved it, and it was super simple to make.
Bacon Chocolate Chip Biscotti
[adapted from SeriousEats.com]
7 strips of bacon
2 c all-purpose flour
1 1/2 tsp baking powder
1/4 teaspoon salt
3/4 c granulated sugar
1/2 c (1 stick) unsalted butter, softened but not melted
2 large eggs
1 c semisweet chocolate chips
1. Fry the bacon over medium heat until crisp, about five minutes. Drain on a plate lined with paper towels. Allow to cool. Place in a food processor and pulse until roughly chopped, then set aside. Feel free to rip open the bag of chocolate chips and drink some wine.
2. Sift together the flour, baking powder, and salt. In another bowl, cream together the butter and sugar with an electric handmixer until fluffy. Add eggs, one at a time, and beat to combine. Add dry mixture to wet and beat to blend. Toss in bacon and chocolate chips. Gather dough into a ball and divide in half.
3. Divide dough into two balls and roll them in plastic wrap.
5. Preheat oven to 350-degrees. Take dough out of fridge and, on a floured surface, roll into two 12" to 14" logs. Place on a parchment paper-lined baking sheet. Bake until golden and dry to the touch, about 30 minutes. Continue to watch Beauty & the Beast.
4. Remove baking sheet from oven and reduce the temperature to 300-degrees. Allow logs to cool for 15 minutes. With a serrated knife, cut logs into 1/2-inch slices on an angle. Space slices apart, standing upright, and bake until golden, about 20 to 30 minutes.
Voilà!