• Nick


Updated: Mar 5, 2021

"Biscotti," is Italian for "Twice Baked." And there you go, thats the recipe :)

Haha. I imagine someone's grandma in Italy is putting these out with some espresso or "demitasse" as it was called in our house growing up. I had to google demitasse to learn it's the French word for "half-cup." Have to love Italians using a French word - mind blown. I don't even know if my childhood was real now.


Makes at least (2) dozen, I tend to cut them thinner these days, so get more out of them.

  • 2 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 3/4 cup sugar

  • 1/2 cup (1 stick) unsalted butter, room temperature

  • 2 large eggs

  • 1 cup semisweet chocolate chips


  1. Preheat the oven to 350 degrees F.

  2. Line a baking sheet with parchment paper or use silicone mat (Silpat,etc). In a medium bowl, mix the flour, baking powder, and salt. Using an hand mixer or stand mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the chocolate chips.

  3. Form the dough into (2) horizontal logs on baking sheet - around 16" long and 2"-3" wide. I tend to form into log on baking sheet, then roll a bit with hands to form log. Spreading out till you get desired length. These tend to puff a bit and widen as they bake. So think about flatting the log a bit if you want that type of biscotti. Get wild haha.

  4. Bake until light golden, about 30 minutes. Cool 30 minutes.

  5. Place the logs on a cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.

27 views0 comments

Recent Posts

See All