Sheet Pan

Chocolate Chip Biscotti for Grandpa

March  7, 2013
1 Ratings
  • Prep time 15 minutes
  • Cook time 1 hour 15 minutes
  • Makes about 40 biscotti
Author Notes

My dad liked to dunk cookies in his caffè latte in the morning. Actually, he'd dunk pretty much anything and everything into his morning coffee.

These biscotti are very crisp, and dunkability is very high. If you like your cookies a little cakier, cook them for less time the second go around.

Recipe adapted from one of the best biscotti recipes I've ever found, Orange Scented Biscotti, from the Supreme Court Historical Society cookbook Chef Supreme, Martin Ginsburg. —mrslarkin

What You'll Need
  • 2 cups unbleached, all-purpose flour
  • 3/4 cup granulated sugar, plus extra for tops of logs
  • 1/4 cup dark brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 large whole eggs
  • 1 large egg yolk
  • 1 large egg white, slightly beaten, reserved for egg wash and for dough, if needed
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
  1. Set oven rack to middle position. Preheat the oven to 300 degrees F. Prepare a large sheet pan and line it with parchment paper.
  2. In the bowl of a stand mixer, whisk together the dry ingredients. Set the paddle attachment onto the mixer.
  3. Whisk together the whole eggs, yolk, and vanilla. Set the mixer on low speed and pour egg mixture into the flour mixture until a dough forms. If very dry, add a spoonful or two of egg white.
  4. Mix in the chocolate chips.
  5. Remove the dough from the bowl, knead a few times on a lightly floured surface, and cut into two pieces. If you have a kitchen scale, use it.
  6. Form each piece into a log about 12" long by 2" wide, and transfer to the parchment-lined pan. It might be easier for you to form the logs right on the parchment paper. Keep the logs a good distance apart, like at least 4 inches. The logs spread a lot, so don't put them too close to the sides of the pan, either.
  7. Brush some egg wash on each log. Sprinkle tops with sugar. Bake for 50 minutes.
  8. Remove from oven and cool pan on a rack for 10 minutes.
  9. Separate each log from the parchment paper by running a metal spatula underneath.
  10. On a cutting board, cut the logs, using a serrated knife, on the diagonal into 1/2 inch slices.
  11. Lay the biscotti cut side down on a new unlined sheet pan. Bake for 15 minutes. Remove pan, flip biscotti over, and bake for another 15 minutes.
  12. Remove pan and transfer biscotti to a cooling rack to cool completely. Store in an air-tight container.
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  • AdventureGirl
  • karnow
  • mrslarkin

8 Reviews

JBF O. February 3, 2018
This is a wonderful, easy, no fail recipe that I’m making exactly as written for the seventh time. They are not too sweet, very crunchy and perfect.
DAVID March 14, 2015
After trying mrslarkin's fennel biscotti, I was a little hesitant to change this one, but I used all granulated sugar and added tablespoon of cocoa . It did not change the same great result of the fennel biscotti. Everybody loves them.
AdventureGirl January 24, 2015
OMG, these are crunchy and delicious and and wonderful accompaniment to my morning (or afternoon) coffee.
mrslarkin January 24, 2015
So glad you like them, Barbara. My dad would be pleased.
Kateq November 2, 2013
These are SO good! And easy! I added the zest of one whole orange and bittersweet chocolate and did bake them for a bit less time as I prefer biscotti a little softer than some. Really delicious--I'll be making these again and playing with the recipe (spices/different chocolate/etc) . Thanks!!
mrslarkin December 6, 2013
You're welcome, Kateq! Have fun playing with the recipe. I think I'll try an oatmeal version, too.
karnow March 7, 2013
Hey, Mrs. L! Could you see adding a little orange extract and some orange zest to this? If so, how much?
mrslarkin March 7, 2013
hello karnow! You sure can! The recipe I adapted this from calls for 1 tablespoon of orange zest. I personally would grate the zest of an entire navel orange.