Italian Biscotti

Italian Biscotti

Ingredients

1 ½ cups all-purpose flour – standard white flour, perfect for a crisp bite

1 ½ teaspoons baking powder – for just the right amount of lift

¼ teaspoon salt – to balance and enhance all the sweet flavors

1 whole egg + 1 egg white – provides structure and lightness

½ cup granulated sugar – for classic sweetness and crisp texture

¼ cup coconut oil – adds richness with a hint of nutty aroma

½ teaspoon ground cinnamon – for a warm, subtle spice note

½ tablespoon fresh orange juice – bright and citrusy

½ tablespoon finely grated orange zest – fragrant and zesty

½ teaspoon pure vanilla extract – smooth and sweet undertone

½ teaspoon almond extract – enhances the nuttiness and aroma

½ cup blanched whole almonds – gives crunch and depth of flavor

⅓ cup mini chocolate chips – small bursts of sweetness throughout

Instructions:

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Prepare the Wet Mixture

In a large mixing bowl, beat the egg, egg white, and sugar with a hand mixer until pale and slightly thickened. Mix in the coconut oil, cinnamon, orange juice, orange zest, vanilla extract, and almond extract until fully incorporated.

Combine and Fold

Gradually add the dry ingredients to the wet mixture. Beat on low speed until a soft dough forms. Fold in the blanched almonds and chocolate chips with a spatula or spoon.

Chill the Dough

Cover the bowl and refrigerate the dough for about 15 minutes to make it easier to handle.

Shape and Bake (First Bake)

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Shape the dough into a log about 12 inches long and place it on the prepared sheet. Bake for 25 minutes, or until the log is firm and lightly golden.

Cool and Slice

Let the biscotti log cool for 10–15 minutes. Transfer to a cutting board and slice into ½-inch thick pieces using a sharp serrated knife.

Second Bake for Crispness

Lay the slices cut-side down on the baking sheet. Bake for 5 minutes, then flip each piece and bake for another 5 minutes, or until both sides are golden and crisp. Let cool completely before serving.