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Biscotti Recipe for Biscotti Haters Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 52 reviews
  • Author: Angela
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 45 biscotti
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Description

This Biscotti Recipe is designed for biscotti skeptics, delivering an irresistibly crisp, chocolate-studded treat that is perfect for dipping in coffee, milk, or hot chocolate. With a tender crumb softened by a dual bake process, these biscotti offer a delightful balance of rich butter, sweet vanilla and almond extractions, and bursts of semi-sweet chocolate chips. The recipe yields 45 biscotti that are easy to slice and perfect for gifting or enjoying fresh.

Ingredients

Scale

Wet Ingredients

  • 6 tablespoons salted butter (slightly softened)
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Sugars

  • 1 cup white sugar
  • 1/4 cup brown sugar (packed)

Dry Ingredients

  • 2 1/4 cups all purpose flour (spooned and leveled)
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon kosher salt

Chocolate

  • 1 1/4 cups semi sweet chocolate chips (for dough)
  • 1 cup semi sweet chocolate chips (for melting/dipping)

Others

  • 1 teaspoon oil (for melting chocolate)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line an 11×17 inch half-sheet pan with parchment paper or a Silpat; have a second unlined baking sheet ready for the second bake.
  2. Beat Butter: In a large bowl or stand mixer, beat 6 tablespoons of slightly softened butter until smooth, ensuring no chunks remain by scraping down the sides.
  3. Add Sugars: Add 1 cup granulated sugar and 1/4 cup packed brown sugar, beating 2-3 minutes until the mixture is light and fluffy, scraping the bowl as needed.
  4. Incorporate Eggs and Extracts: Add 2 eggs, 1 egg yolk, 1 teaspoon vanilla, and 1 teaspoon almond extract. Beat thoroughly until fully combined.
  5. Prepare Flour: Spoon and level 2 1/4 cups all purpose flour into measuring cups; do not pack. Add 1 1/4 teaspoons baking powder and 3/4 teaspoon kosher salt to the flour and mix lightly to combine.
  6. Mix Dry Ingredients: Gradually mix the dry ingredients into the butter mixture using beaters, stopping when almost combined; scrape the bottom of the bowl to ensure even mixing.
  7. Add Chocolate Chips: Fold in 1 1/4 cups semi sweet chocolate chips gently until just blended to avoid overmixing and tough biscotti.
  8. Shape Dough: Transfer the sticky dough halves onto the lined baking sheet, forming two mounds spaced 3-4 inches apart.
  9. Form Loaves: Wet your fingertips or rub with oil, then shape each mound into a long, flat loaf about 2 inches wide and 12 inches long.
  10. Bake Loaves: Bake at 350°F for 28-30 minutes until edges are golden brown and cracks appear; add a few minutes if not fully golden.
  11. Lower Oven Temperature: Reduce oven heat to 325°F (163°C) for the second bake.
  12. Cool Slightly: Let the baked loaves cool on the pan for 10 minutes.
  13. Transfer Loaves: Optionally move loaves to a cutting board using a spatula for easier slicing.
  14. Slice Biscotti: Using a serrated bread knife, slice the loaves diagonally into 1/2-inch thick slices for easy snapping.
  15. Arrange for Second Bake: Place biscotti slices on their sides spaced about 1 inch apart on unlined baking sheets to crisp up; use two pans if needed.
  16. Bake Biscotti – First Side: Bake both pans at 325°F on upper and lower racks simultaneously for 9 minutes until tops crisp.
  17. Flip Biscotti: Carefully turn each biscotti with tongs or fingers.
  18. Bake Biscotti – Second Side: Swap racks of the pans and bake for another 7-9 minutes until golden brown and firm with a slight give in the centers.
  19. Cool Biscotti: Allow biscotti to cool completely before handling or eating.
  20. Optional Chocolate Dip: Melt 1 cup chocolate chips with 1 teaspoon oil in microwave in 30-second increments, stirring until smooth. Dip cooled biscotti in melted chocolate and place on parchment or wax paper; chill to set.
  21. Serve: Enjoy biscotti with milk, coffee, or hot chocolate, perfect for dipping.
  22. Storage: Store biscotti covered at room temperature or in an airtight container in the freezer. Great as gifts for friends and family.

Notes

  • Use room temperature butter and beat thoroughly for a smooth dough.
  • Do not overmix flour and chocolate chips to prevent tough biscotti.
  • Wet or oil your hands to handle sticky dough easily when shaping loaves.
  • Slicing slightly thinner biscotti (around 1/2 inch) makes them easier to snap and crisp.
  • Remove parchment lining before the second bake so biscotti can crisp directly on the metal.
  • Flipping biscotti halfway through the second bake ensures even browning and crispness.
  • Chilling dipped biscotti speeds up chocolate setting.
  • Biscotti keep well stored for several weeks and freeze nicely for longer storage.

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Find it online: https://tastydailyeats.com/biscotti-recipe-for-biscotti-haters-recipe/