Jazz up your cup of hot chocolate with the
perfect salty, sweet dipper.
Becky Low shares her recipe for bacon
Bacon Chocolate Chip Biscotti
⅓ – ½ cup finely chopped cooked smoky bacon (about 4-6
½ cup butter, partially melted
1 cup sugar
1 tablespoon vanilla extract
2 ½ cups flour
1 tablespoon baking powder
¼ teaspoon salt
½ cup mini milk chocolate chips
Preheat oven to 350 degrees
Fry bacon until crisp, drain well and finely chop.
Beat together butter, sugar, eggs and vanilla. Add
chocolate chips and bacon. Whisk together flour, baking
powder and salt; add to butter and eggs and mix dough well.
Line baking sheet with parchment paper. Using floured
hands, shape dough into 2 logs; approximately 2-inches wide
and 12 inches long. Place logs approximately 3-4 inches
apart on baking sheet. Bake 25-30 minutes or until light
golden brown, beginning to crack and dry to the touch.
Reduce oven to 300 degrees. Remove logs from oven and allow
to cool 10 minutes. Using a serrated knife, slice logs into
1/2-inch slices. Lay slices, cut side up on baking sheet;
return biscotti to oven and bake until crisp on both sides,
about 15 minutes – turn once during baking.
Cool biscotti completely. Store in airtight container for
up to one month. Delicious with hot cocoa, or dunked in
Biscotti the perfect dunking cooking! Makes about 2 1/2
Variation: drizzle with chocolate as directed above then
sprinkle warm chocolate with very finely chopped crisp
bacon and very lightly with flaked or coarse salt.
For delicious dairy recipes and nutrition information go to
yCouncil.org or on