by If ever there was one cookie that evokes a familiar sweetness, to a timeless Italian classic, then this Chocolate Chip Biscotti Recipe is it. These crisp, orange-scented biscotti with pockets of dark melted chocolate are easy to make and even easier to love.
In so many Italian kitchens, biscotti are part of everyday life…whether they’re fruit-filled biscotti with wild blueberries or ones studded with Amarena cherries, or even lemon-scented with poppy seeds.
At my house, they’re always ready to be dunked in a morning cup of coffee or an afternoon tea, and always so welcoming and comforting. It’s that unmistakable and joyous feeling of coming home.
You don’t need a special occasion to enjoy a batch of scrumptious biscotti. Nor do you need any special equipment.
No whirring mixers or complicated steps. Just a couple of mixing bowls, a whisk and a wooden spoon, and you’re well on your way to becoming a biscotti champion.
Key Ingredients for Biscotti with Chocolate Chips
These biscotti are truly special and sure to be on repeat in your own kitchen. The simple ingredients come together and form delicious magic.
Dark Chocolate
I love using good-quality dark chocolate mini chips as they’re not overly sweet. The mini chips melt just slightly during baking, creating pockets of bittersweet goodness throughout each crisp slice. That deeper dark chocolate is not too sugary…just perfectly indulgent. You can substitute with semi-sweet chocolate if you prefer a sweeter taste.
Roasted Almonds
Almonds are a classic ingredient in biscotti. Using roasted almonds brings texture and a subtle nuttiness to these twice-baked cookies. For optimal freshness, roast your own almonds, with or without the skin.
Orange Zest
Just a touch of fresh orange zest brightens and enhances the chocolate-studded dough. It’s that whisper of citrus that adds some lightness and perks up the overall taste.
Vanilla & Almond Extracts
Vanilla brings warmth and lends that familiar, comforting aroma. Almond extract deepens the nutty notes of almonds. But don’t use too much as it can overpower the other flavours.
Now let’s get baking!
How to Make Mini Chocolate Chip Biscotti
If you’re new to making twice-baked biscotti, follow the step-by-step instructions with photos shown below to guide you through.
1- In a large bowl, add the flour, ground almonds, chocolate chips and the baking powder.
2- Stir with a wooden spoon until well combined. (Set aside)
3- In a separate bowl, add in the sugar, melted butter, eggs, orange zest, vanilla extract and almond extract.
4- Whisk together the wet ingredients until thoroughly combined.
5- Make a well in the centre of the flour mixture and pour in the egg mixture.
6- Use a wooden spoon or a sturdy spatula to stir the ingredients well, until all the flour bits are combined.
7- Transfer the biscotti dough to a lightly floured work surface and divide into four equal portions.
8- On a lightly floured surface, roll one portion of dough at a time into a 10-inch log. If the dough is sticky, lightly dust your hands and the work surface.
Transfer the logs to a parchment-lined baking sheet, then brush the logs with beaten egg white.
9- Bake in a preheated oven at 350 degrees F. for 25 minutes. The biscotti logs will be golden brown in colour and feel firm to the touch.
10- Allow the logs to cool for 15 minutes, then slice into 1-inch slices, stand the biscotti upright and return to the oven for another 10 to 15 minutes of baking time. (The second bake time will depend on how crispy or dry you want them. I don’t like rock-hard cookies, so I will only bake for 10 minutes on the second bake.
When ready, after the second bake, these chocolate-orange biscotti will have a deeper, golden-brown colour, and crispy dry texture.
These little morsels are extremely addictive on their own, however, if you prefer a little more indulgence, you can dip them in melted chocolate sprinkled with ground roasted almonds.
True and tried recipes such as these Chocolate Chip Biscotti with its aromatic orange flavour are a reminder to slow down and savour something deliciously simple and homemade.
So fill your cookie jar with a batch or two, brew that fresh cup of coffee or tea and let these crisp little morsels transport you to biscotti heaven.
Bake with heart, share with love.
Marisa
Chocolate Chip Biscotti Recipe
Equipment
- 2 Mixing bowls
- 1 wooden spoon
- 1 whisk
- 1 Baking Sheet
Ingredients
Biscotti Dough
- 1¾ cup all-purpose flour (220 grams)
- 1/2 cup roasted almonds, ground (60 grams)
- 1 cup mini chocolate chips (dark or semi-sweet) (175 grams)
- 2 teaspoons baking powder
- 2 large eggs
- 3/4 cup granulated sugar (150 grams)
- 6 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon orange zest
- 1 egg white (lightly beaten) for brushing over the logs
Instructions
Biscotti Dough
- Preheat oven to 350 degrees F.
- Line a cookie sheet with parchment paper. Set aside
- In a large bowl, combine the flour, ground almonds, chocolate chips and baking powder. Stir and set aside.
- In a separate bowl, whisk together the eggs, sugar, melted butter, vanilla extract, almond extract and orange zest.
- Make a well in the centre of the flour mixture and pour in the egg and sugar mixture.
- Stir the mixture with a wooden spoon until well combined and no flour bits are visible.
- Scrap the biscotti dough onto a lightly floured work surface and divide into 4 equal portions.
- Dust your hands and work surface with flour and roll each portion into a 10-inch log.
- Transfer the logs onto the prepared cookie sheet.
- Brush each log with the lightly beaten egg white.
- Bake in a preheated oven for 25 minutes.
- Remove the cookie sheet from the oven and allow the biscotti logs to cool for approximately 15 minutes before slicing.
- Once slightly cooled, transfer the logs, one at a time, to a cutting board and slice them into 1-inch pieces.
- Transfer the sliced biscotti to the cookie sheet in an upright position.
- Place back into the oven and bake an additional 10 to 15 minutes, depending on how dry you want them.
- Cool the biscotti completely before storing in an airtight container.
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