Biscotti Recipe

These super easy Italian biscotti couldn’t be more different from the soft and chewy cookies that I usually share with you. 

If you’ve ever had biscotti before, you already know they’re not soft at all.

Instead they’re hard and crunchy, and despite the fact that I usually avoid these two characteristics like the plague when it comes to cookies, I love these biscotti.

• Prep Time: 15minutes minutes
• Cook Time: 50minutes minutes
• Total Time: 1hour hour 5minutes minutes

Ingredients

• ▢ 10 tablespoons(141 g) unsalted buttersoftened
• ▢ 1 ⅓ cups(265 g) sugar 
• ▢ 3 largeeggs
• ▢ 2 teaspoonsvanilla extract (see note if you would like to use anise extract)
• ▢ 3 ¼ cups(406 g) all-purpose cups flour 
• ▢ 1 Tablespoonbaking powder
• ▢ ¾ teaspoontable salt
• ▢ ⅔ cup(66 g) slivered almonds
• ▢ ⅔ cup(113 g) mini chocolate chips
• ▢ ½ cup(170 g) dark chocolate melting wafers or chocolate chips for dipping biscotti optional

Instructions

• Preheat oven to 350F (175C). Line a cookie sheet with parchment paper and set aside.
• Using a stand mixer or an electric hand mixer, beat together butter and sugar until creamy and well-combined.10 tablespoons (141 g) unsalted butter, 1 ⅓ cups (265 g) sugar
• Add eggs, one at a time, stirring well after each addition.3 large eggs
• Stir in vanilla extract.2 teaspoons vanilla extract
• In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.3 ¼ cups (406 g) all-purpose cups flour, 1 Tablespoon baking powder, ¾ teaspoon table salt
• Gradually add flour mixture into butter mixture, stirring until completely combined. 
• Stir in mini chocolate chips and almonds.⅔ cup (66 g) slivered almonds, ⅔ cup (113 g) mini chocolate chips
• Using lightly floured hands, divide dough into two equal pieces and place on prepared baking sheet. Form dough into two separate logs approximately 10-12″ long by 2-3″ wide, and be sure to space them at least 4″ apart as biscotti will spread (you may use separate cookie sheets to bake, if needed).   If dough is too sticky, lightly dust with additional flour and lightly powder your hands with a thin layer of flour. 
• Bake 30 minutes on 350F (175C), or until golden brown.  
  
• Remove from oven and allow biscotti to cool completely. (Note that you will need to return the biscotti to the oven after it has cooled and you have sliced it, so you may wish to leave your oven on while the biscotti cools or set yourself a reminder to turn it back on).
• Once cooled, slice loaves diagonally into slices about 1 ½” thick (I recommend using a bread knife for this). Place biscotti cut-side down on parchment paper lined cookie sheet.
• Return to 350F (175C) oven and bake for 10 minutes. Flip each biscotti over gently, and then bake another 10 minutes on 350F (175C).  Biscotti should be lightly golden brown when finished baking.
• Allow to cool completely.
• If desired, melt chocolate in 20 second increments (stirring in between) until melted and use a spoon to drizzle over cooled biscotti. Allow chocolate to harden before serving (this will take much longer with chocolate chips than with melting wafers).½ cup (170 g) dark chocolate melting wafers or chocolate chips for dipping biscotti

Notes

Add-Ins

Feel free to substitute the almonds and/or the chocolate chips with an equal amount of your favorite add-ins, or leave them out entirely! 

Anise Extract

Classic Italian biscotti are often made with anise extract. Feel free to add 1-2 teaspoons of anise extract or 2 teaspoons of anise seed (in addition to the vanilla extract) if you so desire.

Storing

Store in an airtight container at room temperature. Biscotti will keep for at least two weeks. Biscotti may also be frozen in an airtight container for several months.