Chocolate Chip Biscotti

Luba  Dube
by Luba Dube
20 Biscotti
1 hr 30 min

Biscotti (or cantucci) are Italian almond biscuits. They’re sweet and vanilla-ry (yes, that’s a word now) and oh so crunchy! They’re twice baked for that perfect crunch, with just a few ingredients for the base and a world of options for additional flavourings and ingredients. These are absolutely perfect for dipping into a hot cup of coffee or tea, or having a cheeky midnight nibble! My favourite version are these chocolate chip, with some dipped in melted dark chocolate for a little extra indulgence.

Mix together ingredients

Shape into a log and place on baking paper.

Bake the log until lightly browned.

Cut into chunks and bake until crispy.

Dip in melted chocolate and sprinkle with almonds for a little extra flare!


Recipe details
  • 20  Biscotti
  • Prep time: 30 Minutes Cook time: 1 Hours Total time: 1 hr 30 min
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  • 3/8 cup butter, softened
  • 2/3 cup sugar, granulated or caster
  • 2 tsp vanilla extract
  • 2 eggs, room temperature
  • 2 cups self-raising flour
  • 1 cup chocolate chips
  • 1 tbsp coarse sugar, for sprinkling

Preheat the oven to 175 C (350 F). Line a baking tray with baking paper.
In a large bowl, cream the butter, sugar, and vanilla essence. Beat in the eggs, then fold in the flour in two parts for ease of mixing. Once no traces of flour remain, fold in chocolate chips until evenly distributed.
Divide the dough into two parts and shape each into a log (12in length and 1 inch thick). Sprinkle with coarse sugar, lightly pressing in.
Bake for 20 minutes until lightly browned. Remove from the oven, and cool on the pan for a few minutes until you can handle. Lower the oven temperature to 160 C (325 F).
Cut each log into 10 biscuits. Then return to the baking tray, cut side down and bake for another 20-25 minutes until biscotti are dry and starting to turn golden. Transfer to baking tray to cool completely.
Optional: melt a bar of dark chocolate and dip each biscotti. Sprinkle with crushed almonds. Leave to set for a couple of hours or 15 minutes in the fridge. Store in an airtight container. Enjoy!