Milk Chocolate Biscotti

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Use a parchment-lined baking sheet for easy cookie removal.

2. 2

   Whisk together the flour, sugar, baking powder, and salt in a large bowl.

   Tip: Whisking helps to incorporate air and ensure even baking.

3. 3

   Add the unsalted butter and mix until the mixture resembles coarse crumbs.

   Tip: Don't overmix – the dough should still be slightly crumbly.

4. 4

   Beat in the eggs one at a time, followed by the milk and vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   Fold in the milk chocolate chips and chopped hazelnuts.

   Tip: Don't overfold – the mixture should still be slightly chunky.

6. 6

   Divide the dough in half and shape each half into a log.

   Tip: Make sure the logs are evenly shaped and about 1 inch in diameter.

7. 7

   Place the logs on the prepared baking sheet, leaving about 2 inches of space between them.

   Tip: This will help the cookies bake evenly and prevent them from sticking together.

8. 8

   Bake for 20 minutes, then reduce the oven temperature to 150°C (300°F) and bake for an additional 10 minutes.

   Tip: This will help the cookies bake evenly and prevent them from burning.

9. 9

   Remove the logs from the oven and let them cool for 5 minutes.

   Tip: This will help the cookies set and make them easier to slice.

10. 10

    Slice the logs into 1-inch thick slices and place them on a wire rack to cool completely.

    Tip: This will help the cookies dry out slightly and prevent them from becoming too soggy.