Biscotti Recipe (Print Version)
# Ingredients:
01 -
10 tablespoons (141g) unsalted butter, softened.
02 -
1 1/3 cups (265g) sugar.
03 -
3 large eggs.
04 -
2 teaspoons vanilla extract.
05 -
3 1/4 cups (406g) all-purpose flour.
06 -
1 Tablespoon baking powder.
07 -
3/4 teaspoon table salt.
08 -
2/3 cup (66g) slivered almonds.
09 -
2/3 cup (113g) mini chocolate chips.
10 -
1/2 cup (170g) dark chocolate melting wafers or chocolate chips for dipping (optional).
# Instructions:
01 -
Preheat oven to 350F (175C). Line a cookie sheet with parchment paper and set aside.
02 -
Using a stand mixer or an electric hand mixer, beat together butter and sugar until creamy and well-combined. Add eggs one at a time, stirring well after each addition. Stir in vanilla extract.
03 -
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture into butter mixture, stirring until completely combined. Stir in chocolate chips and almonds.
04 -
Using lightly floured hands, divide dough into two equal pieces and form into two logs approximately 10-12 inches long by 2-3 inches wide on prepared baking sheet, spaced 4 inches apart.
05 -
Bake 30 minutes at 350F, or until golden brown. Remove from oven and allow biscotti to cool completely.
06 -
Once cooled, slice loaves diagonally into slices about 1½ inches thick. Place cut-side down on parchment paper lined cookie sheet. Bake at 350F for 10 minutes, flip each biscotti over, and bake another 10 minutes until lightly golden brown.
07 -
If desired, melt chocolate in 20 second increments, stirring between, until melted. Drizzle over cooled biscotti and allow chocolate to harden before serving.
# Notes:
01 -
Can substitute mix-ins with equal amounts of alternatives.
02 -
Can add 1-2 teaspoons anise extract for traditional flavor.
03 -
Keeps for two weeks in airtight container.
04 -
Can be frozen for several months.