Chocolate Chip Biscotti (Cantucci)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
32 cookies
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Calories
56 kcal
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Course
Baked Goods
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Cuisine
Italian
Chocolate Chip Biscotti (Cantucci)
Description
Chocolate Chip Biscotti (Cantucci) combine basic baking ingredients with mini chocolate chips for a twice-baked cookie that has a firm and crunchy texture. The recipe involves mixing eggs, sugar, and vanilla, then folding in flour, salt, baking powder, and chocolate chips. The dough is shaped into two long logs, brushed with egg yolk for gloss, then baked until just set. After resting briefly, the logs are sliced diagonally and baked again until dry and crisp. This baking method creates biscotti with a distinct crunch that holds up well to dipping.
The use of mini chocolate chips ensures an even distribution of chocolate flavor without overwhelming the dough. The outer crust develops a slight golden color while the interior remains dense but crunchy. These biscotti can be served alongside a warm beverage or as a light sweet snack.
For best results, the logs should be formed on a floured surface if the dough is sticky, and the baking times adjusted slightly depending on oven variations to avoid overbaking. Allow biscotti to cool completely before serving to preserve their crispness.
Ingredients
- 2 large egg
- ½ cup granulated sugar 125 grams total, if doubling the recipe double this amount, 2 tablespoons
- ½ teaspoon vanilla
- 1 pinch salt
- 1¾ cups all-purpose flour 250 grams total, if doubling the recipe double this amount, 2 to 3 tablespoons
- 1 teaspoon baking powder
- ½ cup mini chocolate chips
EXTRA
- 1 egg yolk
Instructions
- Pre-heat oven to 350F (180C). Line a large cookie sheet with parchment paper.
- In a large bowl whisk together the eggs, sugar and vanilla, then add the salt, flour and baking powder, mix together with a fork or with the flat beater, just until almost combined then add the chocolate chips. Mix to almost combined.
- Move to a lightly flour flat surface and form into two logs about 12 inches (31 cm). If the dough is a little sticky then add a little more flour to the surface. Place the logs on the prepared cookie sheet, brush lightly with beaten egg yolk and bake 15-20 minutes, the dough should still be soft. Remove, let sit 2-3 minutes then slice (about ¼ " more or less if you wish) on the diagonal and bake for another 5-10 minutes or until dried. Let cool completely before serving. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 8mg | 0% |
| Potassium | 25mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 25IU | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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