Biscotti Two Ways

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Ever tried biscotti? They’re like Italian cookies but baked twice, kinda like rusk. They’re super versatile in flavor and go amazingly well with coffee.

And guess what? Making these biscotti at home is a breeze, and they taste way better than the expensive ones from the store!

Here’s a quick recipe for 10 almond biscotti and 10 chocolate biscotti. It’ll take you about 2 hours.

Biscotti Two Ways

Course Dessert


  • 4 tbsp softened unsalted butter
  • 3/4 cup sugar
  • 2 large eggs

For Almond Biscotti:

  • 1/2 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup slivered almonds
  • 1/4 cup white chocolate chips
  • Plus more white chocolate for coating

For Chocolate Biscotti:

  • 1/2 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk or semi-sweet chocolate chips
  • 1/4 cup chopped toasted hazelnuts


  • Preheat the oven to 350 degrees.
  • Cream together softened butter and sugar, add eggs, and whisk until creamy. Divide into 2 bowls.
  • For the almond biscotti, add vanilla, then fold in flours, salt, and baking powder. Finally, add almonds and white chocolate chips and fold together.
  • For the chocolate biscotti, add flours, cocoa powder, salt, and baking powder, and fold into a dough. Fold in chocolate chips and hazelnuts.
  • Place each dough on a lined baking sheet and flatten into a rectangular log shape (~3/4 inch thick). Bake for 20-25 min until firm. Let cool for 30 min at room temperature.
  • Use a serrated knife to divide each log into 10 biscottis. Place them cut-side up and bake again for 15-20 min until they become dry and crisp.
  • Cool and serve! These biscotti are perfect with tea or coffee, but they’re also fantastic on their own. Enjoy!

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