Chocolate Chip Biscotti

1. Preheat your oven to 330°F.
2. In a large bowl, combine and whisk together all the dry ingredients.
3. Add in all wet ingredients and mix with a spatula, then finish by hand until all the flour is absorbed and a dough ball forms.
4. Lightly dust your countertop with Caputo "00" Baking Flour and place the dough on top. Sprinkle a little more flour over the dough, then gently shape it into a rectangle.
5. Transfer the dough onto a baking sheet lined with parchment paper. Shape it into a rectangle measuring about 8 ¼ inches long by 3 ½ inches wide.
6. Bake for 25–30 minutes, until the dough is a deep golden brown.
7. Remove from the oven and let it rest at room temperature for about 1 hour.
8. Using a bread knife, slice the biscotti into pieces about ½–¾ inch wide. Place them back on the parchment-lined sheet pan.
9. Reduce the oven temperature to 320°F. Bake the biscotti again for 15–20 minutes, or until they are deep golden brown and well toasted. Flip them halfway through baking. Remember, the longer they bake, the crispier they will be, so you can leave them in longer if desired.
10. Allow the biscotti to cool completely, then serve and enjoy!

Optional Chocolate Dip

For a flawless chocolate finish, melt extra chocolate chips in the microwave, stirring every 30 seconds until smooth. For a glossy shine, stir in 1 tablespoon of coconut oil per ¼ cup of chocolate chips and let the heat of the chocolate melt the oil. Once your biscotti have completely cooled, dip them into the melted chocolate and set aside to harden.