These biscotti are the perfect texture for dunking into a steaming mug of coffee.
Because of their crispness and density, they stand up to the dunking remarkably well and make coffee time extra special. If, however, you prefer something not quite so crisp, I previously shared our favorite recipe for American-style biscotti which include butter, so they remain softer.
Biscottie are perfect for breakfast or for a mid-day coffee break. Make these as-is or melt extra chocolate chips and dunk half of the cooked and cooled biscotti and then lay on a silicone liner or parchment paper to dry. This is always a hit!
Making The Biscotti:
- Preheat oven to 350 degrees Fahrenheit. Lightly grease (or line with parchment paper or a silicone mat) a baking sheet.
- In a medium-sized bowl, beat the eggs, sugar, baking powder, baking soda, salt, and vanilla until creamy. Add the flour, beating gently until mostly incorporated. Add mini chocolate chips and continue beating gently just until fully blended.
- Transfer the dough to the prepared baking sheet and, with slightly wet hands, shape it into a rough log that is about 14 inches long and approx. 2 1/2 inches wide. This will leave the biscotti log about 3/4 inches thick. With slightly wet hands or with a dough scraper, gently smooth the top.
- Bake 25 minutes. Remove from the oven and, leaving the biscotti on the baking sheet, allow to cool 5-15 minutes. Reduce the oven temperature to 325 degrees Fahrenheit.
- Put a small amount of cold water in a small bowl. Using your fingers, dip into the water and lightly spread over the top of the biscotti log, making it lightly wet and softer to cut. Let sit another minute, then cut the biscotti into 1/2" - 3/4" slices. Try to keep the knife straight so that the pieces are even, top to bottom. Set the biscotti upright on the baking sheet, spacing them apart so the sides get dried out with the second bake.
- Bake 25 minutes. Remove from the oven and transfer to a cooling rack to cool.
More Delicious Breakfast Ideas:
Italian-Style Chocolate Chip Biscotti
makes 14-16 biscotti
2 large eggs
2/3 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1/3 cup mini chocolate chips
Preheat oven to 350 degrees Fahrenheit. Lightly grease (or line with parchment paper or a silicone mat) a baking sheet.
In a medium-sized bowl, beat the eggs, sugar, baking powder, baking soda, salt, and vanilla until creamy. Add the flour, beating gently until mostly incorporated. Add mini chocolate chips and continue beating gently just until fully blended.
Transfer the dough to the prepared baking sheet and, with slightly wet hands, shape it into a rough log that is about 14 inches long and approx. 2 1/2 inches wide. This will leave the biscotti log about 3/4 inches thick. With slightly wet hands or with a dough scraper, gently smooth the top.
Bake 25 minutes. Remove from the oven and, leaving the biscotti on the baking sheet, allow to cool 5-15 minutes. Reduce the oven temperature to 325 degrees Fahrenheit.
Put a small amount of cold water in a small bowl. Using your fingers, dip into the water and lightly spread over the top of the biscotti log, making it lightly wet and softer to cut. Let sit another minute, then cut the biscotti into 1/2" - 3/4" slices. Try to keep the knife straight so that the pieces are even, top to bottom.
Set the biscotti upright on the baking sheet, spacing them apart so the sides get dried out. Bake 25 minutes.
Remove from the oven and transfer to a cooling rack to cool. Store cooled biscotti in an airtight container. If they didn't get hard enough to your liking, store them uncovered overnight to allow them to dry out further. Store at room temperature up to 2 weeks, and for longer storage, wrap airtight and freeze.
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