Biscotti Two Ways
- Category: Dessert
Ingredients
Scale
- 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
Instructions
- 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!
