Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Using a stand mixer or electric hand mixer, cream butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing well after each addition until fully incorporated.
- Stir in vanilla extract until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, stirring until completely combined.
- Fold in slivered almonds and mini chocolate chips until evenly distributed.
- Using lightly floured hands, divide dough into two equal portions. Shape each into logs about 10-12 inches long and 2-3 inches wide.
- Place logs on prepared baking sheet, spacing them at least 4 inches apart as they will spread during baking.
- Bake for 30 minutes at 350°F (175°C) until golden brown. Remove from oven and cool completely.
- Using a sharp serrated knife, slice cooled logs diagonally into 1½-inch thick pieces.
- Arrange biscotti slices cut-side down on the parchment-lined baking sheet.
- Return to 350°F (175°C) oven and bake for 10 minutes. Carefully flip each biscotti over using tongs and bake for another 10 minutes.
- Remove from oven and cool completely on wire rack.
- If desired, melt chocolate in 20-second increments in microwave, stirring between intervals. Drizzle over cooled biscotti and allow to set before serving.
Notes
Storage: Store in airtight container at room temperature for up to 2-3 weeks. Can be frozen for several months.
Add-in Variations: Feel free to substitute almonds and chocolate chips with dried cranberries, pistachios, white chocolate chips, or raisins. Use about 1⅓-1½ cups total add-ins.
Traditional Flavor: For classic Italian biscotti, reduce vanilla to 1½ teaspoons and add 1-2 teaspoons anise extract or 2 teaspoons anise seeds.
Mixing Tip: A stand mixer works best as this dough becomes quite stiff. If using a hand mixer, be patient and allow the motor to rest if it gets too hot.