Description
These easy twice-baked Italian cookies are the perfect treat for a coffee date with a special someone. Biscotti can be flavored in a myriad of ways, but our favorite is citrus vanilla with mini chocolate chips. This recipe is inspired by the Joy of Cooking’s Classic Biscotti.
Ingredients
Scale
- 3 1/3 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 1 1/4 cup baker’s sugar
- 2 large eggs
- 2 large egg whites
- 1/2 tsp Fiori Di Sicilia (citrus vanilla extract)
- 1 tsp vanilla
- 3/4 cup miniature chocolate chips
Chocolate topping
- 2 cups chocolate chips, melted per package instructions
- 1–2 squares white almond bark, melted per package instructions
- sprinkles of choice
Instructions
- Preheat oven to 375 degrees F with rack positioned in the center.
- Grease or line a cookie sheet with parchment paper; set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer, beat the oil, sugar, eggs, egg whites, and extracts until blended.
- Gradually add the flour mixture to the egg mixture and blend until combined.
- Stir in the chocolate chips.
- Split the dough in half and form into two logs about 11 x 1 1/2 inches. Use floured hands to smooth them out and flatten slightly. Ensure they do not touch.
- Bake 20-25 minutes, until golden brown.
- Remove the pan from the oven and let cool until the cookie logs can be handled.
- Once slightly cooled, slice each log diagonally into 18 pieces about 3/4 inch thick.
- Lay the cookie slices on their sides on the cookie sheet and bake an additional 5 minutes.
- Flip over and back a final 5 minutes.
- Remove from the oven and let cool on a wire rack.
- Once cool, dip the ends in melted chocolate, sprinkle with decorations of choice, and place on wax paper to cool.
- Enjoy with a cup of coffee, hot chocolate, or tea.
Notes
We prefer our biscotti on the slightly softer side, but if you like yours harder add a few minutes to the final baking time.
