I’m attending a neighborhood cookie exchange tonight. I’m feeling a bit anxious – after my cookie baking failure false start last week, I’m hesitant to test new recipes out on the group. “Hi, nice to meet you. I’m the baker who can’t make a cookie.” I’ve decided, instead, to pull out a classic – chocolate dipped biscotti. I originally created this recipe in 2010 for a vin santo dessert pairing at the steakhouse. The original recipe created about 144 cookies. I’ve paired it down to about 6 dozen. What I love about this recipe is how easy it is to divide the dough, add various ingredients and create unique flavor combinations with a minimum of fuss.
Chocolate Dipped Biscotti
This is a basic biscotti recipe. I’ve listed a few mix-in flavor options below, but flavor combinations are limited only by your imagination.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ cups sugar
- 8 oz. butter, softened (2 sticks)
- 3 eggs
- 2 teaspoons vanilla extract
Directions
- Heat oven to 350 degrees F. Line two sheet pans with parchment and spray with cooking spray. Stir together flour, baking powder and salt. In the bowl of an electric mixer, beat sugar and butter until fluffy. Beat in eggs, one at a time, and add vanilla extract. Mix in flour mixture until just combined. Divide dough into two equal amounts and add ingredients below (or make your own combination of mix-ins).
- Divide each flavor into two rolls about 14” long (You should have four 14” rolls). Place rolls 4” apart on sheet pans. Flatten each roll to about 3” wide so each log should be about 3” x 14”. Bake for 20-25 minutes until tops are set and logs are light golden brown. Cool logs for 10 minutes. With a serrated knife, carefully cut each log crosswise into ½” – ¾” slices. Lay slices flat on sheet pans and bake 8-10 minutes until biscotti feel dry to the touch. Turn over and bake another 5 minutes. Cool completely.
- Warm chocolate chips in the microwave 60-90 seconds, stirring every 30 seconds until chocolate is smooth. Dip the tip of each cooled biscotti in chocolate and set aside until chocolate is set.
Almond Orange
– ⅓ cup chopped almonds
– zest from one orange
– substitute 1 teaspoon almond extract for 1 of the teaspoons of vanilla
– 1 cup milk chocolate chips (for dipping)
Cherry Walnut
– ⅓ cup dried cherries, chopped
– ⅓ cup candied walnuts, chopped
– 1 cup dark chocolate chips (for dipping)
Apricot Pistachio
– ⅓ cup dried apricots, chopped
– ⅓ cup pistachios, chopped
– 1 cup white chocolate chips (for dipping)
Two-Bit Tart 
Nice and yummy recipe 🙂
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These Biscotti look AMAZING!!!!
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