Bacon Chocolate Chip Biscotti

Italy baking cookingThis may just be my best batch of biscotti.  Ever.

I know, I know….bacon??  I don’t know how, I don’t know why and quite frankly I don’t care.  It works and its to die for.  Here is the recipe, adapted from Lucy Baker who I now am forever indebted to.


Makes about 3 dozen

  • 4 strips thick bacon, I used thick sliced maple bacon.
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 cup semisweet chocolate chips


  1. Fry bacon in skillet until browned and crisp, about 8 minutes. Transfer to paper towel-lined plate to drain. Allow bacon to cool completely. Transfer bacon to food processor and pulse until coarsely chopped.  I went on the finer side of coarse so that the bacon could be better incorporated in the dough.  Set aside.
  2. Whisk flour, baking powder, and salt in medium bowl. In large bowl, beat butter and sugar with electric mixer until light and fluffy, two or three minutes. Add eggs one at a time and beat to combine. Add flour mixture and beat until blended. Stir in bacon and chocolate chips. Gather dough in ball and divide in half. Wrap each half in plastic and refrigerate until firm, about 20 minutes.
  3. Line baking sheet with parchment paper. Preheat oven to 350ºF. On floured surface, roll each piece of dough out into a 12 to 14-inch log. transfer logs to baking sheet spacing them 3 to 4 inches apart.  Sprinkle with sea salt.  Bake until light golden and dry to the touch, about 30 minutes.
  4. Remove baking sheet from oven. Reduce oven temperature to 300ºF. Allow logs to cool for 15 minutes. Transfer logs to cutting board. Using serrated knife, slice logs on diagonal into 1/2-inch thick slices. Return slices to baking sheet, standing upright, and bake until dry and golden.  I was happy at 20 minutes.

Copyright 2012  Andi Brown, Once in a Lifetime Travel



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