Marbled Biscotti
Elevate your coffee breaks with these stunning Marbled Biscotti, a fusion of buttery vanilla and rich cocoa in every crisp, golden slice. This Italian-inspired treat offers a striking marbled design created by twisting vanilla and chocolate doughs together, making it as visually appealing as it is delicious. Perfectly baked twice for that irresistible crunch, these biscotti are an ideal pairing for coffee, tea, or hot chocolate. With simple ingredients like all-purpose flour, cocoa powder, and a touch of vanilla, this recipe is both elegant and accessible. Whether you're hosting a brunch or craving a homemade snack, these Marbled Biscotti are sure to impress and store beautifully for up to two weeks.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 280 grams all-purpose flour
- 150 grams granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 60 grams unsalted butter, softened
- 2 pieces large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder, unsweetened
- 1 tablespoon milk
Instructions
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the softened butter to the dry ingredients and mix until the mixture resembles fine crumbs.
In a separate bowl, whisk the eggs and vanilla extract together. Add this wet mixture to the dry ingredients and mix until a dough forms.
Divide the dough into two equal portions. Leave one half plain and return it to the bowl.
In a small bowl, mix the cocoa powder with the milk until smooth. Add this cocoa mixture to the second half of the dough and knead until fully incorporated.
On a lightly floured surface, roll each portion of dough into a log about 25 cm (10 inches) long. Place the plain and chocolate logs side by side and gently twist them together to form a marbled effect.
Transfer the twisted log onto the parchment-lined baking sheet. Press it lightly to flatten it to about 2.5 cm (1 inch) thick.
Bake in the preheated oven for 25 minutes. Remove the log from the oven and allow it to cool for 15 minutes.
Using a sharp serrated knife, slice the log diagonally into 2 cm (3/4 inch) thick biscotti. Arrange the slices cut side down back on the baking sheet.
Return the biscotti to the oven and bake for an additional 10 minutes. Flip the slices and bake for another 5 minutes, or until firm and golden.
Allow the biscotti to cool completely before serving. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 1791 mg | 78% | |
| Total Carbohydrate | 377.8 g | 137% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 152.2 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 145 mg | 11% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 712 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
