At #5, vanilla and a chocolate coating replace the anise flavor of the previous recipe. Melted butter enriches the dough, while dipping half of each cooled biscotti adds a smooth chocolate layer to the crisp cookie. Choose this version if you enjoy the contrast between a crunchy vanilla base and semi-sweet or dark chocolate.
Ingredients
- 2 cups All-purpose flour (spooned and leveled)
- 3/4 cup Granulated sugar (keeps the cookie base crisp and light)
- 1 tsp Baking powder (for the essential rise)
- 1/4 tsp Salt balances the sweetness
- 1/4 cup Unsalted butter (melted and slightly cooled; adds a rich flavor)
- 2 large Eggs (room temperature)
- 2 tsp Vanilla bean paste or extract (paste provides beautiful little vanilla flecks throughout the dough)
- 1 cup High-quality semi-sweet or dark chocolate chips (for the dipping coating)
- 1 tsp Coconut oil (optional, but helps thin the melted chocolate for a smoother, glossier dip)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large mixing bowl, thoroughly whisk the eggs, granulated sugar, melted butter, and vanilla bean paste until the mixture is smooth and pale.
- Gradually stir the dry flour mixture into the wet ingredients using a sturdy spatula until a slightly sticky dough is formed.
- Turn the dough onto a lightly floured surface. Divide it in half and shape each portion into a log about 9 inches long and 2.5 inches wide. Place the logs on the prepared baking sheet, leaving room for them to spread.
- Bake for 25 minutes, or until the logs are firm and lightly golden. Remove from the oven and let them cool on the pan for 10 to 15 minutes. Lower the oven temperature to 325°F (165°C).
- Transfer the logs to a cutting board. With a sharp serrated knife, cut them on a slight diagonal into 3/4-inch slices. Place the slices cut-side down back on the baking sheet.
- Bake for 8-10 minutes, flip each slice over, and bake for another 8-10 minutes until they are deeply crunchy and dry. Transfer to a wire rack and let them cool completely. (Do not dip warm biscotti!)
- Once the biscotti are entirely cool, melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second increments, stirring in between until perfectly smooth.
- Dip one half of each cooled biscotti into the melted chocolate. Let the excess drip off, then place them onto a piece of wax or parchment paper. Allow the chocolate to set completely at room temperature (or pop them in the fridge for 10 minutes to speed it up) before serving!
Nutrition
Calories: 173kcalCarbohydrates: 29gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 41mgSodium: 97mgPotassium: 35mgFiber: 1gSugar: 13gVitamin A: 163IUCalcium: 29mgIron: 1mg
Chocolate Dipping Tips
Let the biscotti cool completely on a wire rack before dipping. Melt the chocolate in 30-second microwave intervals, stirring between each interval. The optional teaspoon of coconut oil helps thin the coating for easier dipping.
Dip half of each biscotti, let the excess chocolate drip back into the bowl, and place it on parchment paper. Allow the coating to set before serving.
Next: Sunshine-Infused Orange Cranberry Biscotti. Fresh orange zest and dried cranberries replace the chocolate finish with citrus aroma and chewy fruit throughout the dough.