Whip up two dozen homemade dark chocolate biscotti in under an hour, and for a fraction of the cost of a couple at Starbucks. Contrary to what you might believe, baking biscotti is a breeze. Just follow our step-by-step instructions, and we'll even share some helpful tips along the way.
Preheat your oven to 350 F. Prepare a large baking sheet with parchment paper or silpat.
In a microwave-safe bowl, melt your butter. Approx. 30 seconds is all it should take. Then chill it while you prepare the rest of your ingredients.
To a stand mixer bowl add the eggs, vanilla extract, sugar, and brown sugar. Mix on low to combine.
Placing a sifter over the bowl add in your cocoa powder, all-purpose flour, baking powder, and salt.
Use the paddle attachment to mix on low-medium until well combined. Scraping the edge of the bowl as you need to.
Lightly flour your work surface and pour out the biscotti dough. The dough will be very sticky, so you’ll want a bit more than a dusting of flour on your work surface. Work the dough into a ball.
Place the ball onto your prepared baking sheet and begin to shape it into a log shape. It shouldn’t be any taller than ¾ inches. Even out the edges so it’s a uniform thickness all the way around.
Bake for 25 – 30 minutes as 1 whole log or if you’re preparing 2 smaller loaves you can bake them for 20 - 25 minutes.
Allow your biscotti log to cool completely before beginning the next step. Once cooled, use a large kitchen knife to slice straight down at a diagonal creating those signature biscotti cookie shapes, roughly ½ thick.
Place the cookies cut side down back onto the baking sheet, and bake once more for 15 – 18 minutes.
Cool completely before serving, decorating, and storing.
Prepare the milk chocolate chips by melting them in the microwave at 50% power for up to 2 minutes, checking and stirring every 30 seconds until melted.
Prepare the milk chocolate chips by melting them in the microwave at 50% power for up to 2 minutes, checking and stirring every 30 seconds until melted.
Either drizzle, drip, or dip into the milk chocolate on top. Allow the chocolate to set before serving and storing.
Notes
Toast the almonds: Toast the almonds lightly before adding them to the biscotti dough. Toasting enhances their flavor and prevents them from becoming too soft during baking.If your biscotti dough is sticky and hard to work with, add a bit more flour.Shape the logs properly: Shape the dough into even logs of uniform thickness and width. This will ensure that the biscotti bake evenly and have a consistent texture.Slice at the right angle: When slicing the logs after the first bake, cut them diagonally with a sharp knife. This will yield longer biscotti with more surface area for the second bake.I recommend waiting until the biscotti loaf is mostly to completely cool before cutting.