Crunchy, twice-baked and loaded with almonds and chocolate chips, this Easy Chocolate Chip Biscotti Recipe is way easier than you think! They are the best cookies for dunking!
YOU'LL LOVE THIS RECIPE
- this recipe is mixed by hand and requires no other special equipment
- basic ingredients
- flavourful and great for gift-giving
INGREDIENTS & SUBSTITUTIONS
- whole, unbalanced almonds - Delicious and crunchy in this recipe and can be substituted for hazelnuts.
- chocolate chips - I like to use the dark chocolate chips in this recipe or you can use milk chocolate chips.
Preheat oven to 350°F. Line cookie sheet with parchment paper. Toast almonds for 5 to 7 minutes. Set aside and let cool 5 minutes.
Mix dry ingredients and almonds in large mixing bowl.
In a separate bowl, whisk together the eggs, sugar, vanilla and almond extracts, melted butter and grated orange rind.
Stir wet ingredients into the flour mixture until a soft, sticky dough is formed. Move to a lightly floured work surface and form into a ball.
Divide the dough in half, then roll and shape each piece into a 12-inch log.
Place on baking sheet and brush the tops with beaten egg whites.
Bake in 350° F oven for 20 minutes. Remove from oven and let cool for 5 minutes.
If you don't use parchment paper, the logs will stick to the bottom, just a little. Use a spatula and slide it underneath to loosen the log of dough completely before trying to move it to the cutting board.
Move biscotti to cutting board. Using a heavy, sharp chef's knife cut diagonally into ¾-inch thick slices.
Next, stand the cookies upright on baking sheet (see photo above). Bake in 350°F oven for another 20 minutes.
Cool on wire rack, then enjoy!
STORAGE AND FREEZING INSTRUCTIONS
Store cooled biscotti in an airtight container in pantry for up to two weeks.
Biscotti can be frozen for up to three months in a freezer-safe airtight container.