Skor and chocolate chip biscotti – it’s my 2nd anniversary!

I can’t believe two years have passed since I wrote my first post. It’s a riot to scroll through the first few months. Those posts took me hours to create. Ralph used to hear me yelling at the computer screen after I deleted finished work because I would forget to hit the ‘save’ button. The day I topped fifty views was over the top. I couldn’t believe anyone besides my family would be interested in the musings of a fifty year old woman suffering from separation anxiety. For those of you who are new to my life, I started writing ‘bite by michelle’ just after my third daughter left home. The girls love to cook so I started telling them stories about our family via my blog and then attaching a recipe with it. Retelling the stories of our lives, helped me to see the joy in my life instead of focusing on the emptiness I felt after they had left home.

Two years later, I’ve settled into a this new phase of my life and although I still miss my girls, I’m having a ball. Thank you so much for taking this journey with me. It wouldn’t have been the same without you.

Skor and Chocolate Chip Biscotti

Preheat oven to 350* F

2 cups flour
½ cups good-quality cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
½ cup butter
2 large eggs, at room temperature
1 cup sugar
1 cup Skor baking bits
½ cup chocolate chips

In a small bowl, stir together the flour, cocoa powder, baking soda, and salt.

In the bowl of your stand mixer, beat butter with sugar until light and fluffy add eggs and beat well

Gradually blend in the dry ingredients, then mix in the Skor bits and the chocolate chips until the dough holds together.

Line a baking sheet with parchment paper. Divide the dough in half. On a lightly floured surface, roll the dough into two logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart.

Gently flatten the tops of the logs and bake for 25 minutes.

Remove the cookies from the oven and cool 10 minutes.

Reduce oven heat to 300*F

On a cutting board, use a serrated bread knife to cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 20 to 30 minutes, turning the baking sheet midway during baking. I stood mine up which is why they look a little funky. Unlike my other biscotti recipes, this one has butter which makes a softer dough.

Cool the cookies completely on a cooling rack then store in an airtight container for up to two weeks.

THE LOVE: Try to get your hands on some really great cocoa – ‘Dutch processed’ if possible. It makes a huge difference!

printable copy

one year ago: asparagus and Portobello mushroom tart

two years ago: fresh tomato salsa

Thanks for reading

  • Nice recipe. I really like your post. Are you a chef or a foodwriter? Have you thought about writing professionally? Please take a look at http:\www.northwestchefsrecipes and send me an email if you would consider writing contact. If you like the site please give us a plus. It helps so much and benefit us all. Again thanks and great post.

    • I’m a cook and a food blogger. Does that count? Thanks for the kind words…

  • Happy 2nd anniversary Michelle!

    it’s amazing how a space used as therapy for separation anxiety has gotten you this far and many followers! cheers to many more years of amazing recipes & food photography!

    hugs,
    felicia

  • Kaitie

    CONGRATS MOM!!! Happy 2 year!! xoxo

  • Sue Allen

    Biscotti and chocolate–can’t get any yummier than that! Happy Anniversary, Michelle.

  • Anonymous

    Congratulations Michelle, your Blog is a great success we really enjoy following you! I am just taking this biscotti out of the oven:)

  • Meggie

    Congrats mama!!! 2 years!! oxoxox