Classic Italian Biscotti Recipe: Perfectly Crisp & Dippable
This recipe yields perfectly crisp and dippable Italian biscotti, made with a delightful combination of butter, sugar, eggs, vanilla, flour, almonds, and mini chocolate chips. Ideal for enjoying with coffee or tea, these twice-baked cookies offer a satisfying crunch.
Equipment
- Stand mixer or electric hand mixer
- Cookie sheet
- Parchment paper
- Medium-sized bowl
- Bread knife
Ingredients
Biscotti Dough
- 10 tablespoons unsalted butter softened
- 1 ⅓ cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract (see note if you would like to use anise extract)
- 3 ¼ cups all-purpose flour
- 1 Tablespoon baking powder
- ¾ teaspoon table salt
- ⅔ cup slivered almonds
- ⅔ cup mini chocolate chips
Optional Dipping Chocolate
- ½ cup dark chocolate melting wafers or chocolate chips for dipping biscotti (optional)
Instructions
Preparation
- Preheat your oven to 350F (175C) and prepare a cookie sheet by lining it with parchment paper.
- In a stand mixer or with an electric hand mixer, cream together the softened butter and sugar until well-combined and creamy.
- Add the large eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually incorporate the dry flour mixture into the butter mixture, stirring until a cohesive dough forms.
Forming and First Bake
- Stir in the slivered almonds and mini chocolate chips until evenly distributed.
- Divide the dough into two equal portions, and using lightly floured hands, form each into a log approximately 10-12 inches long and 2-3 inches wide on the prepared baking sheet, ensuring they are at least 4 inches apart.
- Bake for 30 minutes at 350F (175C), or until the logs are golden brown, then remove from the oven and allow to cool completely.
Second Bake and Finishing
- Once cooled, use a bread knife to slice the loaves diagonally into 1 ½-inch thick pieces, then place them cut-side down on a parchment paper-lined cookie sheet.
- Return the biscotti to the 350F (175C) oven and bake for 10 minutes, then flip each biscotti gently and bake for another 10 minutes until lightly golden brown.
- Allow the twice-baked biscotti to cool completely before proceeding.
- If desired, melt dark chocolate in 20-second increments, stirring between each, and drizzle over the cooled biscotti; let the chocolate harden before serving.
Notes
For variation, you can substitute anise extract for vanilla extract. If the dough becomes too sticky during shaping, lightly dust your hands and the dough with additional flour. Remember to allow adequate cooling time between baking steps and to turn the oven back on if it cools down significantly after the first bake.