Biscotti Recipe

24 servings


15 minutes

active time

1 hour 5 minutes

total time


10 tablespoons unsalted butter (softened)

1 ⅓ (266 g) cups sugar

3 large eggs

2 teaspoons vanilla extract (see note if you would like to use anise extract)

3 ¼ cups (390 g) all-purpose cups flour

1 Tablespoon baking powder

¾ teaspoon table salt

⅔ cup slivered almonds

⅔ cup (115-117 g) mini chocolate chips

½ cup dark chocolate melting wafers or chocolate chips for dipping biscotti (optional)


Preheat oven to 350F (175C). Line a cookie sheet with parchment paper and set aside.

Using a stand mixer or an electric hand mixer, beat together butter and sugar until creamy and well-combined.

Add eggs, one at a time, stirring well after each addition.

Stir in vanilla extract.

In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.

Gradually add flour mixture into butter mixture, stirring until completely combined.

Stir in mini chocolate chips and almonds.

Using lightly floured hands, divide dough into two equal pieces and place on prepared baking sheet. Form dough into two separate logs approximately 10-12" long by 2-3" wide, and be sure to space them at least 4" apart as biscotti will spread (you may use separate cookie sheets to bake, if needed). If dough is too sticky, lightly dust with additional flour and lightly powder your hands with a thin layer of flour.

Bake 30 minutes on 350F (175C), or until golden brown.

Remove from oven and allow biscotti to cool completely. (Note that you will need to return the biscotti to the oven after it has cooled and you have sliced it, so you may wish to leave your oven on while the biscotti cools or set yourself a reminder to turn it back on).

Once cooled, slice loaves diagonally into slices about 1 ½" thick (I recommend using a bread knife for this). Place biscotti cut-side down on parchment paper lined cookie sheet.

Return to 350F (175C) oven and bake for 10 minutes. Flip each biscotti over gently, and then bake another 10 minutes on 350F (175C). Biscotti should be lightly golden brown when finished baking.

Allow to cool completely.

If desired, melt chocolate in 20 second increments (stirring in between) until melted and use a spoon to drizzle over cooled biscotti. Allow chocolate to harden before serving (this will take much longer with chocolate chips than with melting wafers).


In kitchen aid mixing bowl…

To split into 4 loaves, measure in grams, total weight including bowl 700g + dough

1877 - 294 = 1583

1583 - 294 = 1289

1289 - 294 = 995

995 - 294 = 701


Serving Size

1 slice


218 kcal

Total Fat

9 g

Saturated Fat

5 g

Unsaturated Fat


Trans Fat

1 g


34 mg


89 mg

Total Carbohydrate

31 g

Dietary Fiber

1 g

Total Sugars

16 g


4 g

24 servings


15 minutes

active time

1 hour 5 minutes

total time
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