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.

Keywords: biscotti, cookie, Valentine's Day