Crumbly, buttery biscotti with a chocolate coating.
I switched up by biscotti recipe this time. I usually make the traditional Italian biscotti that doesn’t have any butter in it, but my sister started talking about this slightly crumbly biscotti that was softer on your teeth and easier to eat. So I went exploring and found out that if you make it with butter (while it isn’t the traditional stuff), it comes out a bit softer. When I first tasted it, I thought it was a cross between biscotti and shortbread… “shortscotti” if you will!
But seriously I’m in love. I love dunking these things in my morning coffee! I made a half batch the first time because I thought we wouldn’t go through a whole batch … well I was wrong … less than 24 hours and it was all gone and I was back in the kitchen making another batch … a full one this time!
Biscotti is incredibly easy to make too. The dough is even simpler than drop cookie dough. The only added time is in baking it twice, dunking it in chocolate, and going for a run because you ate 10 cookies in a 5 hour window!!
After baking it once, you slice it like a baguette into 1/2 inch pieces and then put it back on the baking sheet. Pop it back into the oven for 15 minutes to dry it out, so it can get that nice buttery, crumbly texture.
This is a great recipe to whip up for a dinner party, Thanksgiving, Christmas, or just because you deserve cookies to dunk in your coffee!
Enjoy your biscotti and your teeth!
- 6 Tablespoons salted butter, softened
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 1½ teaspoons baking powder
- 4 teaspoons vanilla
- 2 eggs
- 2 cups all-purpose flour
- ⅔ cup melting chocolate (optional)
- Preheat oven to 350ºF and line a baking sheet with parchment paper or a silipat.
- Beat butter, sugar, salt, baking powder, and vanilla with an electric mixer until creamy.
- Add in the eggs and beat. The batter may look a little lumpy.
- Slowly add in the flour and mix until smooth and sticky.
- Scoop the dough onto the lined baking sheet and divide into two equal pieces. With a spatula or floured hands, smear form each piece of dough into a log that is about 2 x 12 inches and about ¾ inch high. Make sure all the edges are square.
- Bake for 20 minutes until lightly golden brown.
- Let sit for 5 minutes.
- On a cutting board, cut each log into ½ inch slices with a sharp knife. Slice straight down and not at an angle. I like to cut diagonal slices though...makes them look fancy!
- Return the slices to the baking sheet and leave them standing up as opposed to lying down.
- Lower the oven temperature to 325ºF and bake for another 15-20 minutes to dry them out a little.
- Let cool on the baking sheet.
- Once cool, melt the melting chocolate in the microwave in a shallow dish.
- Dip the bottom edge of the biscotti in the chocolate and then place the cookie with the chocolate side facing up on a piece of waxed paper.
- Let the chocolate set.
Adapted from King Arthur Flour