As an avid tea drinker, I’m always looking for new snacks to pair with my afternoon dose of earl grey. From cookies to scones to rusks, I’ll eat just about anything … as long as there is chocolate involved.
While I like to diversify my tea time snacks, my favorite will always be biscotti. Despite being simple to make, biscotti is incredibly time consuming so I don’t often find the time to bake this crunchy Italian delight. This should come as no surprise to anyone who took latin growing up because the root words in ‘biscotto’ quite literally mean ‘twice baked’, which refers to the fact that biscotti dough is baked multiple times to achieve the crispy end product. When the rain stepped in earlier this week and canceled all of my planned outdoor activities, I knew it was fate telling me to stay in the kitchen and get my biscotti on.
Traditional biscotti doesn’t use any liquid in the recipe besides eggs but of late, adding vegetable oil or butter has become common. It adds more depth of flavor and one can’t really argue with that. After trying a few variations myself, I opted for vegetable oil in my final recipe. It is a personal preference thing so if you prefer butter feel free to go with that but be careful because it is not a 1-to-1 conversion.
One more thing to mention before diving into the recipe is the biscotti shape. I wanted mine to be very long and thing for the sake of photo taking but you can make yours much smaller.
The shape will be decided when laying out the dough on the baking sheet and cooking it the first time. Be aware of this when shaping your dough so that you are happy with the outcome.
- 2 Cups flour (260g)
- 1 Cup granulated sugar (200g)
- 1 Teaspoon baking powder
- ½ Teaspoon salt
- 3 Large eggs
- ¼ Cup vegetable oil
- 1 Teaspoon vanilla extract
- ¼ Cup dried blueberries
- 1 Cup chocolate chips
- Preheat oven to 350 degrees
- Combine flour, sugar, baking powder and salt into a large bowl
- Add eggs, vanilla extract and vegetable oil and gently mix to combine
- Knead the dough for 5-10 minutes or until it feels firm (you may need to add more flour at this step if the dough is too sticky)
- Add dried blueberries and 1/4 cup of chocolate chips
- Lay dough out on baking sheet in desired shape and bake for 30 minutes
- Remove from oven and let cool
- Slice biscotti dough and place each slice on their side on the baking sheet
- Bake for 10-12 minutes
- Flip biscotti slices and bake for another 10-12 minutes
- Remove from oven and place on cooling rack
- Using a double boiler (or some similar substitute), melt the rest of the chocolate chips
- Dip biscotti into chocolate and return to cooling rack until chocolate firms up