Vanilla Biscotti

Paxos Restaurants - Melt, Torre, blue, Top Cut Steak House, Firepoint Grill Corporate Chef Christopher Heath

5 cups Flour
4 tsp. Baking Powder
½ Tbsp. Salt
2.5 cups Sugar
½ lb. Butter, room temperature
7 large Eggs
1 Tbsp. Vanilla Extract
1 Tbsp. Fennel Seeds, toasted and ground fine
1 lb. Chocolate Chips
½  qt. Pistachios
1 lb. Peanut Butter Chips 
½ qt. Almonds
Line 1 large baking sheet with parchment paper. Sift flour, cocoa, baking powder, and salt into medium bowl. In a large mixer, beat sugar and butter. Beat in eggs one at a time, then vanilla. Beat in flour mixture. Stir in any optional ingredient. Using an ice cream scooper, divide the dough into two long logs onto prepared sheet, spacing 3 inches apart. Using a metal spatula or wet hands, shape strips into long logs that are about 2 1/2-inches wide. Refrigerate 30 minutes.

Preheat oven to 350°F. Bake logs until tops are cracked and dry and tester inserted into center comes out clean, about 25 minutes; cool 10 minutes.

Reduce oven temperature to 300°F. Using parchment as an aid, lift logs onto work surface. Line baking sheets with new parchment. Using serrated knife, gently cut warm logs crosswise into 3/4-inch-thick slices. Arrange half of slices, cut side down, on each prepared baking sheet. Bake biscotti until just dry to touch, about 8 minutes. Turn biscotti over. Bake until top is dry to touch, about 8 minutes. Cool on sheets.