Description
This classic biscotti recipe yields crunchy, twice-baked Italian cookies filled with mini chocolate chips and slivered almonds. Perfect for dipping in coffee or tea, these almond chocolate chip biscotti are easy to make and great for gifting or snack time.
Ingredients
Scale
Wet Ingredients
- 10 tablespoons unsalted butter (softened)
- 1 ⅓ cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract (or anise extract as an alternative)
Dry Ingredients
- 3 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon table salt
Add-ins
- ⅔ cup slivered almonds
- ⅔ cup mini chocolate chips
- ½ cup dark chocolate melting wafers or chocolate chips for dipping biscotti (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, beat together softened butter and sugar until the mixture becomes creamy and well combined, creating a smooth base for the dough.
- Add Eggs and Vanilla: Incorporate eggs one at a time, mixing well after each addition to evenly distribute. Then stir in the vanilla extract to add flavor.
- Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking powder, and salt until evenly mixed.
- Mix Dry into Wet Ingredients: Gradually add the flour mixture into the butter mixture, stirring continuously until completely combined, forming a stiff dough.
- Fold in Add-ins: Gently stir in the mini chocolate chips and slivered almonds to distribute throughout the dough evenly.
- Shape Biscotti Logs: Lightly flour your hands and divide the dough into two equal portions. Shape each piece into a log approximately 10 to 12 inches long and 2 to 3 inches wide. Place the logs on the prepared baking sheet, leaving at least 4 inches of space between them to accommodate spreading. If dough is sticky, lightly dust with additional flour.
- First Bake: Bake the logs at 350°F (175°C) for 30 minutes or until golden brown and firm to the touch. This initial bake helps set the biscotti.
- Cool Logs: Remove from the oven and let the biscotti logs cool completely on the baking sheet. Keep the oven on to prepare for the second bake or set a reminder to turn it back on.
- Slice Biscotti: Using a bread knife, slice the cooled logs diagonally into approximately 1 ½-inch thick slices. Lay the cut slices cut-side down on a parchment-lined baking sheet.
- Second Bake: Return the sliced biscotti to the oven at 350°F (175°C). Bake the slices for 10 minutes, then flip each biscotti and bake for another 10 minutes until they are lightly golden and crisp.
- Cool Completely: Remove the biscotti from the oven and allow them to cool fully on the baking sheet to firm up.
- Optional Chocolate Drizzle: Melt the dark chocolate wafers or chips in 20-second increments, stirring between each until smooth. Drizzle melted chocolate over the cooled biscotti using a spoon. Let the chocolate harden completely before serving, noting that melting wafers harden faster than chips.
Notes
- This recipe is highly versatile; you can substitute the chocolate chips and almonds with your preferred nuts or dried fruits.
- Be sure to watch the how-to video linked with the recipe for tips on shaping and slicing the biscotti perfectly.
- If your dough is sticky, lightly dust your hands and dough with flour to make it easier to shape.
- Keeping the oven warm between the first and second bake rounds helps maintain workflow and ensures even baking.
- For optimal slicing, use a serrated bread knife to avoid crumbling the biscotti.
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
