This simple chocolate chip biscotti recipe is one of my favorite treats to make around the holidays. These crunchy treats stay good for weeks thanks to a double baking process that really dries them out. But fear not! A good dunking in a hot cup of coffee or tea really makes these biscotti shine. They get nice and soft, and the chocolate chips start to melt into a wonderfully delicious bite. My mouth’s watering just thinking about it!
Chocolate Chip Biscotti Recipe
I make my chocolate chip biscotti with almond flour and sliced almonds to get them extra crunchy. That subtle nutty flavor pairs so well with chocolate chips and a hot cup of coffee, tea, or cocoa. This is one of my favorite make-ahead recipes for the holidays since I don’t have to worry about keeping them in the fridge; they stay good for weeks at room temp.
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How to Store
I recommend placing these chocolate chip biscotti in an airtight container with a lid. You do not need to store them in the refrigerator. Instead, you can leave them on your countertop or put them in the pantry. They should stay fresh for 2 weeks. You can also freeze them for up to 1 month. Just be sure to let them thaw fully before enjoying.
Tips for Success
- Use a large bread knife to slice into the biscotti, making it easier on yourself to create the perfect shape for each piece.
- I love to add extra chocolate chips for even more chocolatey flavor.
- Let the biscotti cool completely before storing; otherwise, they could mold.
Chocolate Chip Biscotti
Ingredients
- 1 cup all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ¼ cup unsalted butter room temperature (½ stick)
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract optional
- ¼ cup sliced almonds
- ¼ cup mini chocolate chips
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a small bowl, combine the all-purpose flour, almond flour, and baking powder. Set aside.1 cup all-purpose flour, ½ cup almond flour, 1 teaspoon baking powder
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.¼ cup unsalted butter, ½ cup granulated sugar
- Add the eggs, vanilla extract, and almond extract, if using. Mix on low speed, just until combined.2 large eggs, 1 teaspoon pure vanilla extract, ¼ teaspoon almond extract
- With the mixer on low speed, add the dry ingredients into the wet ingredients slowly. When all of the dry ingredients have been incorporated, add the sliced almonds and chocolate chips. Mix just until they are evenly distributed, about 15 seconds.¼ cup sliced almonds, ¼ cup mini chocolate chips
- Shape the dough into two logs that are about 2 inches wide, ¾ of an inch tall, and 8 inches long.
- Bake the biscotti logs for 20-25 minutes, or until they are set and beginning to brown on the edges.
- Slice each biscotti log into 8 equal pieces and lay the pieces cut side up on the baking sheet. Be careful– they’re hot!
- Bake the biscotti for an additional 20-25 minutes, or until they are firm and dry. Allow the biscotti to cool fully before transferring them to an airtight container.
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