Biscotti are one of my all time favorite types of cookies.
My aunt makes her delicious holiday biscotti every year, but I really don’t know why I’m not making biscotti more often throughout the year. This recipe is adapted from her recipe and the cookies are filled with mini chocolate chips, rich dried cherries, and slivered almonds for a bit of crunch. The biscotti are good on their own but they are incredible dipped in hot coffee.
If you’re not familiar, biscotti is a type of Italian cookie. The name means twice cooked because you bake the dough in a log shape, let it cool, slice them into the perfectly dip-able biscotti shape, then bake them again. If you taste some before the second baking you will be amazing by how much the second round in the oven elevates the flavor!
This recipe takes a good amount of time, having to wait for the dough to chill, the cookies logs to cool after the first round of baking, and then the second baking, but much of that time is hands-off and I promise so worth the results.
These cookies are a bit more fancy than your typical cookie, so they make for a great gift or treat to serve at a holiday party. They also freeze incredibly well for up to about 3 months.
Serve these gorgeous biscotti for breakfast, brunch or dessert.
- ½ c butter, softened
- 1 c sugar
- 2¼ c flour
- 1 t baking powder
- ½ t baking soda
- ¼ t salt
- 4 eggs (room temperature), separated
- 1 t vanilla
- ½ t cinnamon
- ⅛ t (or a pinch) ground nutmeg
- 1 c dried cherries
- ½ c mini chocolate chips
- ½ c raw slivered almonds
- In a large bowl mix together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg.
- Using a mixer cream the butter and the sugar until smooth. Add 3 of the eggs, one at a time. Add the vanilla.
- Add the dry ingredients to the wet in the mixing bowl, about ⅓ at a time. Mix until well incorporated.
- Add the cherries, chocolate chips and almonds. Mix gently until well incorporated throughout the dough.
- Allow the dough to chill for about 1 hour in the fridge.*
- Preheat the oven to 350 degrees F. Divide the dough in half for large biscotti, or into thirds for smaller biscotti. Form each section of dough into logs about ¾" in thickness. The logs will vary in width depending on how you portion out the dough.
- Beat the remaining egg and brush the logs with the egg wash.
- Bake the logs with a few inches in between for 17-20 minutes, until golden brown. Remove from the oven and allow to cool completely, at least one hour.
- Slice the logs at and angle into 1" slices. If your logs turned out quite thick and you would like smaller cookies, you can cut the log down the middle before slicing.
- Place each sliced cookie on it's side on a parchment-lined or greased baking sheet. Bake at 350 degrees F for 5 minutes. Flip over each cookie and bake for an additional 5 minutes until both sides are browned.
- Eat the biscotti within 5 days or freeze them for up to 3 months.