Italian Biscotti Chocolate (Print Version)
# Ingredients:
01 -
1 1/3 cups (265g) granulated sugar.
02 -
1 Tablespoon baking powder.
03 -
10 tablespoons (141g) softened unsalted butter.
04 -
3 large eggs.
05 -
2 teaspoons vanilla extract.
06 -
3/4 teaspoon fine-grain salt.
07 -
3 1/4 cups (406g) regular all-purpose flour.
08 -
2/3 cup (113g) tiny chocolate chips.
09 -
2/3 cup (66g) sliced almonds.
10 -
1/2 cup (170g) melted dark chocolate or chips for dipping, optional.
# Instructions:
01 -
Turn your oven on and set it to 350°F (175°C). Put some parchment paper on a baking tray and leave that aside.
02 -
Blend softened butter with your sugar until the mix looks fluffy. Use a hand or stand mixer if you have one. Crack an egg at a time into the bowl, mixing well after each. Pour in the vanilla and stir again.
03 -
In another bowl, whisk flour, baking powder, and salt together. Slowly add this into your butter mixture. Stir until it all comes together, then mix in chocolate chips and almonds.
04 -
Dust your hands with a bit of flour, split the dough into two portions, and then shape each into a log. Make them about 10-12 inches long and 2-3 inches wide. Place them on the baking tray, leaving at least 4 inches of space between.
05 -
Bake the dough logs for 30 minutes or until they look golden. Take them out and let them cool fully before the next step.
06 -
Once the logs cool, cut them diagonally into slices that are roughly 1 1/2 inches thick. Put them cut-side down on the lined tray. Bake at 350°F for 10 minutes, then turn each piece over and go for another 10 minutes. Take them out when golden and let them cool.
07 -
If you'd like, melt some chocolate by microwaving it in 20-second intervals. Stir after each zap until smooth. Drizzle the melted chocolate over the cooled biscotti and wait for it to harden before enjoying.
# Notes:
01 -
Swap out mix-ins for any other flavors you prefer, in equal amounts.
02 -
Add 1-2 teaspoons of anise extract if you'd like a more classic taste.
03 -
Store tightly sealed, and they'll stay fresh for two weeks.
04 -
Freeze them for longer storage—several months works!