Chocolate Chip Biscotti
These Italian-style chocolate chip biscotti are baked twice for a crisp finish, then drizzled with chocolate and topped with mini marshmallow bits. They make a cosy treat to share with hot chocolate on a winter day.
Ingredients
- 2eggs
- 110 g (½ cup)brown sugar
- 50 g (¼ cup)granulated sugar
- 113 g (½ cup), meltedbutter
- 10 ml (2 tsp)vanilla
- 250 g (2 cups)plain flour
- 7.5 ml (1½ tsp)baking powder
- 2.5 ml (½ tsp)bicarbonate of soda
- 2.5 ml (½ tsp)salt
- 170 g (1 cup)chocolate chips
- 50 g (1 cup)mini marshmallow bits
- 85 g (½ cup)chocolate chips
- 7.5 ml (½ tbsp)vegetable shortening
Instructions
- 1
Heat the oven
Preheat the oven to 175°C (350°F).
- 2
Beat eggs and sugar
Beat the eggs with both sugars for about 3 minutes, until the mixture thickens.
- 3
Add butter and vanilla
Beat in the melted butter and vanilla.
- 4
Mix dry ingredients
Mix in the flour, baking powder, bicarbonate of soda and salt.
- 5
Fold in chocolate
Stir in the chocolate chips and mini marshmallow bits.
- 6
Shape the logs
Line a baking sheet with a silicone baking mat or baking parchment. Shape half the dough into a log about 25 × 7.5 cm (10 × 3 inches) on the sheet, then shape the remaining dough into a second log, leaving at least 7.5 cm (3 inches) between them.
- 7
Bake the logs
Bake at 175°C (350°F) for 20–25 minutes, until golden on the outside; the centres will still be soft.
- 8
Lower the temperature
Reduce the oven temperature to 150°C (300°F).
- 9
Cool and slice
Leave the logs on the baking sheets for 10 minutes. Carefully transfer them to a chopping board and cut diagonally into slices 1.25–2 cm (½–¾ inch) thick using a serrated knife.
- 10
Bake the slices
Lay the slices cut-side down on the baking sheet, spacing them at least 1.25 cm (½ inch) apart. Bake at 150°C (300°F) for 17–22 minutes, until crisp and brown.
- 11
Cool the biscotti
Leave the biscotti on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- 12
Melt the topping
Melt the 85 g (½ cup) chocolate chips with the 7.5 ml (½ tablespoon) vegetable shortening in the microwave.
- 13
Finish with chocolate
Drizzle the melted chocolate over the biscotti and sprinkle with mini marshmallow bits.
What are chocolate chip biscotti?
Biscotti are Italian twice-baked biscuits, traditionally shaped into a log before being sliced and baked again. That second bake gives them their characteristic firm, crisp texture.
This version mixes chocolate chips and mini marshmallow bits into the dough, then adds a chocolate drizzle. The combination makes them especially suited to dunking in a mug of hot chocolate.
Nutrition and macros by portion
The nutrition label shows one serving as written: 195 calories, 3g protein, 27g carbs, 9g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Smaller biscotti portions | 137 kcal | 2g | 19g | 6g |
| This serving | As written | 195 kcal | 3g | 27g | 9g |
| Hungry | Serve an extra biscotti | 293 kcal | 5g | 41g | 14g |
The flour and sugars provide most of the carbohydrates, while the butter and chocolate contribute much of the fat. Eggs add some protein, with smaller amounts also coming from the flour and chocolate. Pair a biscotti with fruit or yoghurt for a more substantial snack.
The ingredients that shape the dough
Eggs and sugars: Beating them together for about 3 minutes helps make a thick base before the melted butter goes in.
Leavening: Baking powder and bicarbonate of soda lift the logs slightly, while salt rounds out the sweetness.
Mix-ins: The chocolate chips and marshmallow bits bring sweetness and texture; stir them through evenly so they are distributed across both logs.
Shaping two even logs
First bake: Divide the dough into two logs of roughly the same size, each about 25 × 7.5 cm. Leave at least 7.5 cm between them so they have room on the baking sheet.
Spacing: A silicone mat or baking parchment helps prevent sticking. Keep the logs separate and shape them evenly to help them bake at a similar rate.
The key to slicing
Rest first: Let the baked logs cool on their sheets for 10 minutes before moving them. This short rest helps them hold together when cut, while the centres are still soft.
Use a serrated knife: Cut diagonally into slices 1.25–2 cm thick with a gentle sawing motion. If the logs crumble, let them cool a little longer before continuing.
Getting the crisp texture
First bake: The logs are ready when their exteriors are golden, even though their centres remain soft. That is expected; the slices will bake again after cutting.
Second bake: Place the slices cut-side down and bake at the lower temperature until crisp and brown. Check towards the end of the 17–22-minute range, since slice thickness can affect how quickly they dry out.
Finishing and serving
Cool completely: Leave the slices on a wire rack after their 5-minute rest on the baking sheet. The rack lets air circulate around them as they cool.
Add the drizzle: Melt the chocolate chips with shortening and drizzle over the cooled biscotti. Serve with hot chocolate, coffee or tea, or set them out on a plate to share.
Recipe notes & tips
- Beat the eggs and sugars for the full 3 minutes so the mixture thickens before you add the butter.
- Use a serrated knife and a gentle sawing motion to help keep the logs intact when slicing.
- Keep the slices at least 1.25 cm apart so they bake evenly on the second round.
- Check the biscotti near the end of the second bake and remove them when crisp and brown.
- Let the biscotti cool completely before adding the chocolate drizzle.
Variations
- Dark chocolate: Use dark chocolate chips for a less sweet, more cocoa-forward finish.
- Nutty crunch: Fold chopped almonds or hazelnuts into the dough alongside the chocolate chips.
- Citrus lift: Add finely grated orange zest to the egg-and-sugar mixture.
- Skip the marshmallows: Leave out the mini marshmallow bits for a simpler chocolate biscotti.
- White chocolate: Use white chocolate chips for the drizzle in place of the chocolate chips.
Common mistakes to avoid
- Cutting too soon: The logs may crumble; leave them on the baking sheet for the full 10 minutes before slicing.
- Uneven logs: Different thicknesses can bake at different rates; shape both logs to similar dimensions.
- Crowding the first bake: Logs too close together may run into each other; leave at least 7.5 cm between them.
- Thick slices: They may stay softer in the middle; cut evenly and keep to the 1.25–2 cm range.
- Skipping the second bake: The biscotti will not develop their usual crisp texture; bake the slices cut-side down at 150°C.
How to store
Once completely cool, store the biscotti in an airtight container at room temperature for up to 1 week. If you prefer them warm, heat briefly in a low oven and let them cool slightly before serving.
Frequently asked questions
Why are biscotti baked twice?
The first bake cooks the dough in logs, and the second bake dries and crisps the slices. This gives biscotti their firm texture.
Can I slice the logs while they are hot?
It is better to wait 10 minutes, as the logs are easier to handle and less likely to crumble after a short rest. They should still be warm when you cut them.
How do I know when the second bake is done?
The slices should look crisp and brown. Begin checking near the end of the 17–22-minute baking time.
Do I need a silicone baking mat?
No. The method also works with baking parchment on the baking sheet.
When should I add the chocolate drizzle?
Wait until the biscotti have cooled completely. The melted chocolate is easier to drizzle neatly over a cool surface.
Cook it from the original
This recipe comes from thegunnysack.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on thegunnysack.com