Description
This classic Biscotti recipe produces crisp, twice-baked Italian cookies filled with mini chocolate chips and slivered almonds. Perfect for dipping in coffee or tea, these delightful treats combine a buttery cookie base with the rich flavors of chocolate and nuts. The recipe includes detailed steps for shaping and baking the dough for an authentic biscotti texture, with optional chocolate dipping for an indulgent finish.
Ingredients
Scale
Cookie Dough
- 10 tablespoons unsalted butter, softened
- 1 ⅓ cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract (or anise extract as an alternative)
- 3 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon table salt
- ⅔ cup slivered almonds
- ⅔ cup mini chocolate chips
Optional Topping
- ½ cup dark chocolate melting wafers or chocolate chips for dipping
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set aside to ensure easy removal and cleanup.
- Cream Butter and Sugar: Using a stand mixer or electric hand mixer, beat together the softened butter and sugar until the mixture is creamy and well combined, creating a smooth base for the dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition to ensure even blending. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent and seasoning.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture, stirring until fully incorporated to form the dough.
- Add Mix-Ins: Fold in the mini chocolate chips and slivered almonds evenly throughout the dough.
- Shape Dough Logs: Lightly flour your hands and divide the dough into two equal portions. Shape each into a log approximately 10-12 inches long and 2-3 inches wide. Place the logs on the prepared baking sheet, spaced at least 4 inches apart to allow for spreading. If the dough is too sticky, dust lightly with additional flour.
- First Bake: Bake the logs at 350°F (175°C) for 30 minutes or until they turn golden brown.
- Cool and Slice: Remove the logs from the oven and allow them to cool completely on a wire rack. Keep the oven on or set a reminder to preheat it again, as you will return the biscotti to the oven after slicing.
- Slice Logs: Using a bread knife, slice the cooled logs diagonally into 1 ½-inch thick pieces.
- Second Bake – Part One: Place the biscotti slices cut-side down on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10 minutes.
- Second Bake – Part Two: Flip each biscotti carefully and bake for an additional 10 minutes until they are lightly golden and crisp.
- Cool Completely: Allow biscotti to cool fully on the baking sheet or wire rack to reach the perfect crunch.
- Optional Chocolate Drizzle: Melt the dark chocolate melting wafers or chocolate chips in 20-second increments, stirring between each, until smooth. Spoon or drizzle melted chocolate over the cooled biscotti and allow it to harden before serving. Note that melting wafers harden faster than chocolate chips.
Notes
- This biscotti recipe is versatile—feel free to substitute the chocolate chips or almonds with your favorite nuts, dried fruits, or flavor extracts.
- Use anise extract instead of vanilla for a traditional Italian flavor twist.
- Ensure biscotti is completely cooled before slicing to prevent crumbling and maintain shape.
- Leaving the oven on while cooling or setting a timer helps avoid cold oven delays during the second bake.
- For easier slicing, use a serrated bread knife and a gentle sawing motion to maintain biscotti integrity.
- The optional chocolate drizzle adds a rich finishing touch but can be omitted for a dairy-free version.
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
