Carly’s Chocolate-Dipped Biscotti
In the weeks leading up to Christmas, my home in New Jersey basically turns into a cookie factory. Year after year, my mom bakes up endless batches of over a dozen different kinds of Christmas cookies for family, friends, and neighbors—filling the freezer, garage, and even coat closets with towering tins that hold each person’s favorite tradition inside. It’s an impossible decision, but my favorite might just be the biscotti: a Christmas tradition born back in Italy with my mom’s grandparents. Rustic and simple, these twice-baked, not-too-sweet Italian cookies are softer than most traditional biscotti, striking that perfect balance of crunch and crumble. The family recipe has slightly evolved through the generations but has always remained a classic. These days, the biscotti get dipped in melty chocolate…because why wouldn’t they?
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Ingredients
COOKIE
- 3 cups all-purpose flour (360g)
- 1 cup sugar (200g)
- 3 tsp baking powder
- ½ tsp kosher salt
- 1 cup vegetable oil (240g)
- 5 eggs
- 1 tsp vanilla extract
- 1 tsp anise extract
- ½ cup silvered almonds (50g)
CHOCOLATE GARNISH
- 4 oz dark chocolate (112g)
- 1 tsp coconut oil
Instructions
COOKIE
- Place the flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk the oil, eggs, vanilla and anise until the eggs are broken up. Make a well in the center of the dry ingredients and pour the egg mixture into it. Add the almonds and mix with a fork until the dough just comes together. Let the dough sit for 5 minutes.
- Preheat your oven to 375℉. Line two baking sheets with parchment paper. Loosely shape the dough into four logs (don’t worry, the dough is meant to be sticky)! Bake for 15 minutes. Remove from the oven and let the dough sit for 10 minutes. Slice each log into 1” thick strips and place the cookies flat-side down on the baking sheets. Bake for another 8-10 minutes. Cool on cookie sheets.
CHOCOLATE GARNISH
- Melt the chocolate and coconut oil together in the microwave or over a double boiler. Once the biscotti and cooled, dip each half into the chocolate, making sure to tap the chocolate off before placing back onto a clean piece of parchment paper.
