My mom loves biscotti. One of her favorite indulgences is purchasing the large tub of chocolate dipped biscotti from Costco. I think it’s because biscotti don’t taste particularly sweet, she thinks it’s “healthy” and therefore she happily eats one or two with her afternoon coffee.
Biscotti means twice-baked (thanks to my Great British Bake Off knowledge), so these “cookies” will spend a considerable amount of time in the oven (upwards of 40 min!). If you’ve scoured the internet for biscotti recipes like I have, you’ll find that there’s a lot of different ways to make them, some have butter, some don’t. Some use baking powder, some use baking soda. Some use granulated sugar, some use brown sugar. In my recipe, I just do it all. I’ll explain. In my experience, for a perfect biscotti, we need both baking powder and baking soda, as baking powder gives it the perfect rise, while baking soda creates the nice air bubbles inside the cookies, making it have a crispy and light texture. I have made biscotti without butter, and it honestly just isn’t as good and the flavors aren’t carried out as well. With the sugars – I opted to use both white and brown sugar. The reason why I used brown sugar is two parts – one, it helps with leavening the cookie, so I am guaranteed to have a nice height to the biscotti; two, because these cookies are being baked for 30-40 minutes total, I wanted to ensure that in the slow bake, moisture is being drawn out steadily, so my biscotti don’t overbake or burn.
- 2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- pinch of cinnamon
- 1/2 cup sliced almonds
- 2 eggs
- 1/2 cup butter, melted
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 2/3 cup granulated sugar
- 1/4 cup brown sugar, loosely packed
- 1 cup chocolate chips
- 1 Tb heavy cream
- powdered sugar
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mat.
- In a large bowl, mix together flour, baking powder, baking soda, salt, cinnamon, and sliced almonds. In a medium bowl, mix together eggs, almond extract, vanilla extract, granulated sugar, and brown sugar, and butter. Pour wet ingredients into the dry ingredients bowl and mix until well combined.
- Divide dough into two and place on baking sheet and work into a long, flat, oblong shape (sort of shape it like a naan bread).
- Bake for about 15 – 20 minutes, or until edges start to get golden brown. Remove from oven and let cool for 10 minutes. Using a serrated knife, cut each loaf into 12 pieces. Place the cut side down. Return to oven and bake for 8-10 minutes, flip the biscottis, and bake for another 8 – 10 minutes, or until both sides are golden. Let cool completely. (The biscotti will harden more as it cools, so no worries if they aren’t fully crisp yet).
- Optional: while the biscotti are cooling, melt chocolate chips and heavy cream over a double boiler. Dip the biscotti in the melted chocolate (or drizzle over) and let cool completely. Sprinkle the tops with powdered sugar.