Description
This classic biscotti recipe yields crunchy, twice-baked Italian cookies packed with mini chocolate chips and slivered almonds. Perfect for dipping in coffee or tea, these golden-brown treats have a delightful balance of buttery sweetness and nutty crunch, with an optional drizzle of melted chocolate for extra indulgence.
Ingredients
Scale
Wet Ingredients
- 10 tablespoons unsalted butter (softened)
- 1 ⅓ cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract (see note for anise extract 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
Optional for Finishing
- ½ cup dark chocolate melting wafers or chocolate chips for dipping biscotti
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set it aside to keep your biscotti from sticking and make cleanup easier.
- Cream Butter and Sugar: Using a stand mixer or electric hand mixer, beat the softened butter and sugar together until the mixture is creamy, smooth, and well combined, creating the perfect base for your dough.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract to infuse the dough with warm flavor.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of rising agent and seasoning within the dough.
- Mix Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, stirring until fully combined and a sticky dough forms.
- Add Chocolate Chips and Almonds: Gently fold in the mini chocolate chips and slivered almonds, distributing them evenly throughout the dough for bursts of flavor and crunch in every bite.
- Shape Logs: Lightly flour your hands if the dough is sticky. Divide the dough into two equal pieces and shape each into a log approximately 10-12 inches long and 2-3 inches wide. Place the logs on your prepared baking sheet, spacing them at least 4 inches apart as the biscotti will spread.
- First Bake: Bake in the preheated oven for 30 minutes or until the logs turn golden brown and are firm to the touch.
- Cool and Slice: Remove the biscotti logs from the oven and let them cool completely on the baking sheet. Once cooled, use a bread knife to slice the logs diagonally into 1 ½ inch thick slices.
- Second Bake: Place the slices cut-side down on a parchment-lined cookie sheet. Return to the oven at 350°F (175°C) and bake for 10 minutes. Flip each biscotti slice over and bake for an additional 10 minutes until lightly golden and crisp.
- Cool and Optional Chocolate Drizzle: Allow the biscotti to cool completely on a wire rack. If desired, melt the chocolate wafers or chips in 20-second increments in the microwave, stirring between each interval, then drizzle the melted chocolate over the biscotti. Let the chocolate harden before serving.
Notes
- This classic biscotti recipe can be customized with your favorite nuts, dried fruit, or extracts to suit your taste.
- Use anise extract instead of vanilla for a traditional Italian flavor twist.
- For best slicing results, allow biscotti logs to cool completely before cutting to avoid crumbling.
- Be sure to space biscotti logs well on the baking sheet to prevent sticking and allow even baking.
- Chocolate drizzle is optional but adds a lovely finishing touch; melting wafers harden faster than chocolate chips.
- Watch carefully during the second bake to prevent over-browning while ensuring crisp texture.
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
