Two Tone Biscotti
Elevate your biscotti game with this irresistible Two Tone Biscotti recipe, a delightful treat that combines the rich flavors of chocolate and vanilla in every crispy, coffee-worthy bite. These stunning dual-colored biscotti are made with a simple yet flavorful dough infused with vanilla, almond extract, and optional crunchy nuts for added texture. The dough is split and enhanced with a touch of cocoa, creating the striking "two tone" effect when the logs are pressed together before baking. Twice-baked to achieve their signature crunch, these biscotti are perfect for dunking into coffee or tea and are a sophisticated addition to any cookie platter. With straightforward ingredients and easy-to-follow steps, this recipe yields 24 slices of beautifully crisp, homemade biscotti that will impress friends and family alike!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 4 tablespoons Unsalted butter (softened)
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 3 pieces Large eggs
- 3 tablespoons Cocoa powder (unsweetened)
- 1 tablespoon Milk
- 0.5 cup Chopped almonds or hazelnuts (optional)
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the softened butter, vanilla extract, almond extract, and eggs to the dry ingredients. Mix until the dough begins to come together.
If using chopped nuts, gently fold them into the dough.
Divide the dough into two equal portions. Place one portion in a separate bowl and mix in the cocoa powder and milk until fully incorporated.
On a floured surface, roll out each portion of dough into a log approximately 12 inches long and 2 inches wide.
Place the logs side by side on the prepared baking sheet and press them gently together to join. This creates the 'two-tone' effect.
Bake in the preheated oven for 25-30 minutes, or until the logs are golden and firm to the touch.
Remove from the oven and let cool for 10-15 minutes. Reduce oven temperature to 300°F (150°C).
Using a sharp serrated knife, cut the logs diagonally into 1/2-inch thick slices.
Lay the slices cut-side down on the baking sheet and bake for another 10-12 minutes, then flip and bake for an additional 10-12 minutes until crisp.
Remove the biscotti from the oven and cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 456.9 g | 166% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 204.3 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 329 mg | 25% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1220 mg | 26% | |
*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.
