Description
This classic biscotti recipe features a crunchy, twice-baked Italian cookie loaded with mini chocolate chips and slivered almonds. Perfectly crisp and slightly sweet, these biscotti are ideal for dipping into coffee or tea. The dough is first baked in logs, sliced, then baked again to achieve that signature crunch. Optionally, they can be drizzled with melted chocolate for an extra indulgent treat.
Ingredients
Scale
Dry Ingredients
- 3 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon table salt
Wet Ingredients
- 10 tablespoons unsalted butter (softened)
- 1 ⅓ cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract (or anise extract as alternative)
Add-ins
- ⅔ cup slivered almonds
- ⅔ cup mini chocolate chips
Optional
- ½ cup dark chocolate melting wafers or chocolate chips for dipping biscotti
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a cookie sheet with parchment paper. This prepares your baking surface and ensures even cooking.
- Cream butter and sugar: Using a stand mixer or electric hand mixer, beat the softened butter and sugar together until the mixture is creamy and well combined, forming a smooth base for your biscotti dough.
- Add eggs: Incorporate the eggs one at a time into the butter and sugar mixture, stirring well after each addition to ensure thorough mixing.
- Mix in vanilla extract: Stir in the vanilla extract to add flavor depth. You may substitute with anise extract for a traditional licorice hint.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Incorporate dry ingredients: Gradually add the flour mixture into the butter mixture, stirring until the dough is fully combined and forms a cohesive mass.
- Add mix-ins: Gently fold in the mini chocolate chips and slivered almonds, distributing them evenly throughout the dough.
- Shape dough logs: Lightly flour your hands and divide the dough into two equal portions. Shape each into a log about 10-12 inches long and 2-3 inches wide, spacing them at least 4 inches apart on the prepared baking sheet. Use two cookie sheets if needed to avoid crowding. If dough is sticky, dust with additional flour as you shape.
- First bake: Bake the logs for 30 minutes at 350°F (175°C) until golden brown and firm to the touch.
- Cool logs: Remove the logs from the oven and allow them to cool completely on a wire rack. Keeping the oven on or setting a reminder ensures you can return to bake immediately after slicing.
- Slice biscotti: Using a serrated bread knife, slice the cooled logs diagonally into 1 ½ inch thick pieces. Arrange the slices cut-side down on parchment-lined baking sheets.
- Second bake: Return the slices to the oven and bake for 10 minutes at 350°F (175°C). Carefully flip each biscotti and bake for another 10 minutes until they are lightly golden brown and crisp.
- Final cooling: Remove biscotti from oven and let cool completely on wire racks to set the crisp texture.
- Optional chocolate drizzle: Melt the dark chocolate wafers or chips in 20-second intervals, stirring between each until smooth. Drizzle over cooled biscotti with a spoon and allow the chocolate to harden before serving.
Notes
- This recipe is highly versatile; feel free to swap the chocolate chips and almonds for your preferred add-ins like dried fruit or different nuts.
- Watch the how-to video for a visual guide on shaping and slicing biscotti for best results.
- Keeping the oven warm while the logs cool saves time and ensures efficient baking.
- If dipping in chocolate, using melting wafers melts more smoothly and hardens faster compared to regular chocolate chips.
Nutrition
- Serving Size: 1 slice
- Calories: 218 kcal
- Sugar: 16 g
- Sodium: 89 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 34 mg
