An easy recipe for a delicious, classic Italian cookie.
When I worked as a pastry chef at a fine dining restaurant earlier this year, I learned a lot of complex desserts as well as simple treats and elegant touches. We made everything. The breads, the ice creams and sorbets, mignardises (small bites at the end of the meal), goody bags, candies, chocolates, multiple desserts and unique weekly specials. I grew incredibly fond of the small touches that set us apart from other restaurants.
We served homemade biscotti with every coffee and tea drink ordered. People loved them and would ask for more. The most popular version we made was chocolate chip and butterscotch, which I’ve recreated for you. Two sweet flavors that pair wonderfully together. This chocolate chip butterscotch biscotti works best with mini chips, which will make slicing the biscotti easier and will also make them look prettier. But you can use regular chips if that’s all you can find. You can make a standard size biscotti, sliced on the bias, or you can make cute little mini versions like the ones we served at the restaurant.
Chocolate Chip Butterscotch Biscotti
Ingredients
- 11 ounces all-purpose flour (2 1/3 cups using Spoon & Level Method)
- 7 ounces granulated sugar (1 cup)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 3 large eggs
- 1/2 teaspoon pure vanilla extract
- 3/4 cup mini chocolate chips (regular may be substituted)
- 3/4 cup mini butterscotch chips (regular may be substituted)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder, baking soda, and kosher salt until evenly combined.
- Add eggs and vanilla to mixer, while pulsing the machine on and off.
- When the dough starts getting crumbly, add the chocolate and butterscotch chips. Continue to pulse until everything is evenly combined.
- Push the dough together in the mixing bowl or on a table until it's a firm, slightly sticky dough.
- Divide the dough into 4 even pieces and roll them into logs. Set the logs in a sheet tray covered with parchment.
- Bake at 350 degrees F for 25 minutes. Check for firmness on top, then allow to cool.
- Slice on the bias, then place slices back in the oven at 300 degrees F for 5 minutes per side.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Kathryn says
These biscotti sound wonderul – I’m a complete sucker for the chocolate/butterscotch combination!
Pâte à Chew says
I LOVE biscotti!!! Will have to add this to my “to do” list. They look great!
Mad Dog says
Great still life and I bet that biscotti tastes good!
Eve Orio says
Sounds delicious, but I don’t have a stand mixer. Can this be done with a food processor, or is there another way?
Savory Simple says
You could definitely do this in a food processor. Just pulse carefully so it doesn’t chop up the chips. Or you may want to mix in the chips by hand.
Eve Orio says
Thanks! Can’t wait to try them :)
thecompletecookbook says
Wow, I have to try this lovely sweet biscotti.
:-) Mandy
Mama's Gotta Bake says
My absolute favorite with a cup of coffee.
Rufus' Food and Spirits Guide says
That seems like a small batch, which is just perfect for us. (Although, I guess 11 ounces and three eggs isn’t that small!) In any case, I love this recipe!
Savory Simple says
It’s a pretty decent sized batch! If it’s just for the two of you I’d consider cutting the recipe in half. I made the whole thing and my husband had to take most of them into work.
drawandshoot says
Umm, YES! :)
Food, Flowers, Herbs and Life! says
Butterscotch and chocolate! Yea! And Ritchey loves biscotti!
mbnilsson says
Gorgeous photo.
Huy-zer says
Looks amazing and I’m not even a fan of biscotti!
On another note, what is the backdrop you are using for your pics? Your white-on-white scheme is so simple and elegant.
Savory Simple says
Thank you! If you check out my FAQ or my store under the Photography section, I list the light setup I use. I bought the assorted color backdrops that match the lights, but once the white backdrop got messy I switched to a combination of large white cardboard, which you can find at craft shops like Michaels, and fabric.
Huy-zer says
Wow, thanks so much for the info. You really do keep it simple! We are about to take the plunge into a Canon Rebel TS3 per my photographer brother’s rec. I was worried about additional cost of lighting/backdrops, but seeing how beautiful your pics turn out with a simple setup is inspiring me!
Love that you mentioned Flavor Bible in your FAQ – my copy just arrived weeks ago. My nephew Kent (interviewed here: http://foodiephoria.wordpress.com/2011/11/24/gastro-gab-interview-with-kent-bui-of-the-four-seasons-biltmore-in-montecito-ca/) recommended it and I am amazed at how intuitive and useful it is. I feel like I just learned one of the inside secrets of a pro chef!
Savory Simple says
The setup really doesn’t have to be fancy, but a good camera and lens makes a ton of difference. I use a Nikon but have heard great things about the Canon Rebel. The backdrop setup came with a good stand which I still use to prop up cardboard and fabric, but when working with food I think it makes sense to keep it cheap. One glass of liquid with condensation will ruin cardboard or construction paper. But they’re so cheap to begin with that it doesn’t really matter. Most fabric stores have a section with cheap leftover yards, which is where I hunt.
And yes, The Flavor Bible is an amazing tool. If I want to look fancy all I have to do is take a standard recipe and find out what other ingredients will pair well with the main flavors.
Zoe @ Pantry and Fridge says
Never tried making biscotti but love treats with my tea and coffee :)
Might give them a go when I get back on my feet !
Thanks for sharing the recipe.
Grubarazzi (@Grubarazzi) says
This looks gorgeous, as per usual! and delicious :)
Beth says
These sound great! Thanks for the recipe!
Christine says
Ooh, I’m so envious of your pastry chef experience in a fine restaurant! Not only do these biscotti sound delicious, but they’re so well presented, too. :)
Savory Simple says
Eh, I learned a lot but that was about the only perk :)