Biscotti is the coffee drinker’s cookie. A crisp and curvy rectangle with perfect dunkability. I’ve been working on a recipe for quite sometime to make the perfect biscotti, and I finally made it to the finish line!
In my house, there is a division of thought on this delicious Italian treat. My fiancé, a traditionalist in a multitude of ways, prefers his biscotti delivered as plainly as possible. He doesn’t want frills delivered with chocolate, icing, or any other accouterments that deviates from a crisp shortbread-like experience. I, on the other hand, like some chocolate with my biscotti. I like it dressed up.
So, I created a biscotti recipe that is quite basic and additions are added not during the whisking and mixing but afterword. This technique allows the biscotti to be personalized after baking for an individualized experience.
Biscotti is a great gift to give around holidays or serve at gatherings at your home. It’s a fun way to light up the office when you’re eager to tote some baked goods to work. And, of course, it makes a lazy Saturday morning all the better. It has universal appeal. I’ve never served biscotti to guests and seen noses turn up at the prospect of having a piece with a cup of coffee.
This is a twice baked cookie. It is baked first in a whole, rectangular shape with a light browning achieved. Then, after a few minutes of cooling, it is sliced into its familiar shape and baked again to achieve a toasted texture. Unlike the biscotti you purchase at the store, biscotti baked at home tends to not be as hard as a brick. It is quite crisp, but it is a bit softer. I definitely prefer this to the plastic wrapped version that makes me worry about chipping a tooth.
Biscotti with Chocolate Drizzle
Makes 8 biscotti cookies
- 1 1/2 cups flour
- 1/2 cup granulated sugar
- 1 egg
- 1 egg white
- 1/2 tablespoon baking powder
- 1/4 cup vegetable oil
- 1 1/2 teaspoon vanilla extract
- 2 ounces 60% cacao dark chocolate
- Preheat oven to 375 degrees. Line a cookie sheet with parchment paper with extra paper on each side.
- In a standing mixer, combine egg, egg white, vegetable oil, sugar, and vanilla extract until well combined.
- Add flour and baking powder and blend. Once a thick dough has formed, stop mixer and finish combining as needed with a stirring spoon or your fingers.
- Place dough on prepared cookie sheet. Form the dough into a rectangle with a thickness of approximately 1/2 inch.
- Bake for approximately 25 minutes or until golden brown.
- Remove cookie sheet from oven. Using the excess paper on the left and right sides as handles, move the baked rectangle to a cooling rack. Allow to cool for five to 10 minutes.
- Slice the rectangle vertically to create your biscotti pieces. Do this carefully to ensure no breakage.
- Return the parchment paper to your cookie sheet and arrange the pieces one inch apart. They should stand in the same position as the first baking. Do not place on the pieces on their sides.
- Bake for 7 to 8 additional minutes to lightly toast.
- Remove from oven and place on cooling rack to cool completely.
- Once cooled, if you choose to add chocolate to your biscotti, melt two ounces in a microwave safe bowl on 50% power for two minutes.
- Once the chocolate is melted, using a table knife, apply the chocolate to both sides of the biscotti and drizzle on the top. Allow to sit for chocolate to cool and set.
- Enjoy with your favorite coffee. Store in an air tight container.