Perfectly crunchy and crisp with delightful flecks of creamy milk chocolate. It's surprisingly easy to make this chocolate chip biscotti recipe!
Biscotti (sometimes called cantucci) are oblong, crunchy cookies. They have no fat added to the dough, and they're twice-baked, so they're very crunchy and perfect for dipping into your afternoon latte!
This recipe is adapted from the one I was taught during chef training at Leiths School of Food and Wine, so it's a really solid method that's used in top kitchens around the world.
To begin, you'll need two bowls. In one, you'll mix flour, baking powder and milk chocolate chips. In the other you combined eggs and sugar and whisk until very thick and pale - almost mousse-like.
Once you combine the two, you'll have a lovely soft, chocolate chip dough.
The next part is really good fun as you take the dough, divide it into four and rolls each piece into a sausage shape. These 'sausages' are then baked, removed from the oven and sliced into cookies, which are then put back in the oven to dry out completely.
And that's all there is to it! You may have thought that biscotti was a tricky thing to master but it's actually surprisingly simple.
I hope you're excited to make your own chocolate chip biscotti.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Instructions
Preheat the oven to 200C (180C fan).
Line a baking sheet with parchment paper.
Make the chocolate chip biscotti dough
Sift the flour, salt and baking powder into a large bowl. Add the chocolate chips.
Stir everything together.
In a second bowl, crack in the eggs and sugar.
Whisk for several minutes until very thick and pale. If you lift the whisk and drip ribbons across the top, they should take several seconds to sink back into the mixture.
Spoon about half of the egg mixture into the bowl with the flour.
Add the vanilla and fold through.
Repeat with half of the remaining egg mixture and mix again.
Add the remaining mixture until you have a soft but not sticky dough - it’s fine if you have some egg mixture left over.
Gather the dough up and divide into four.
Take each piece of dough, place on a lightly floured surface and roll out into a sausage about 3 cm (1 ¼ inches) wide.
Place the four sausages on the baking sheet, well spaced and use the flat of your hand to flatten slightly.
Bake
Bake in the oven for 25-30 minutes, until just slightly golden.
Remove from the oven, and turn it down to 160C (140C fan).
Place the tray on a wire rack and allow the biscotti to cool for a few minutes until safe enough to handle and firm up enough to slice.
Place the biscotti on a board and use a serrated knife to cut each sausage into 1cm (½ inch) slices.
Place the slices on an oven-safe wire rack and return to the oven for 15-20 minutes approx until golden and dried out.
Transfer to a wire rack to cool completely.
Enjoy with a cup of tea or coffee - they are perfect for dunking!
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Chocolate Chip Biscotti Recipe
Chocolate Chip Biscotti Recipe
Ingredients
- 310 g (2 cups + 3tbsp) plain white flour (all purpose flour)
- Pinch salt
- 1½ tbsp baking powder
- 200 g (1 cup) milk chocolate chips
- 1 tsp vanilla extract
- 3 medium free range eggs lightly beaten
- 225 g (1¼ cups) white caster sugar (superfine sugar)
To decorate
- 100 g (3.5 oz) dark chocolate (bittersweet) melted
Equipment
- Wire cooling rack heatproof
- Large nonstick baking tray
Instructions
- Preheat the oven to 200C/390F (180C/350F fan).
- Line a baking sheet with parchment paper.
Make the chocolate chip biscotti dough
- Sift the flour, salt and baking powder into a large bowl.
- Add the chocolate chips and stir through.
- In a second bowl, crack in the eggs and sugar and whisk for several minutes until very thick and pale. If you lift the whisk and drip ribbons across the top, they should take several seconds to sink back into the mixture.
- Spoon about half of the egg mixture into the bowl with the flour, add the vanilla and fold through.
- Repeat with half of the remaining egg mixture and mix again.
- Add the remaining mixture until you have a soft but not sticky dough - it’s fine if you have some egg mixture left over.
- Gather the dough up and divide into four.
- Take each piece of dough, place on a lightly floured surface and roll out into a sausage about 3 cm (1¼ inches) wide.
- Place the four sausages on the baking sheet, well spaced and use the flat of your hand to flatten slightly.
Bake
- Bake in the oven for 25-30 minutes, until just slightly golden.
- Remove from the oven, and turn it down to 160C/320F (140C/280F fan).
- Place the tray on a wire rack and allow the biscotti to cool for a few minutes until safe enough to handle and firm up enough to slice.
- Place the biscotti on a board and use a serrated knife to cut each sausage into 1cm (½ inch) slices.
- Place the slices on an oven-safe wire rack and return to the oven for 15-20 minutes approx until golden and dried out.
- Transfer to a wire rack to cool completely.
Nutrition
More biscuit & cookie recipes to try
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Aneel Gupta says
Wow, this chocolate chip biscotti recipe looks absolutely delicious! I love the detailed step-by-step instructions and how simple you’ve made the process sound. Thanks for sharing such a wonderful recipe, Emily.