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 :)
Carolyn Chab says
Two questions: one is how sticky is slightly sticky? I made biscotti the other day from another recipe and it was almost wet. Secondly the biscotti should be kept in an airtight container? Yours look (and sound) so delicious!
Savory Simple says
I keep them in an airtight container. This dough definitely isn’t wet. It will come off on your fingers a little bit but it’s firm enough that you can roll it into logs.
Carolyn Chan says
hmm the one I made then maybe I used one too many eggs – I use teeny tiny eggs because they are the only ones in my supermarket that are free-range :( and the recipe asked for “large eggs” so I added one extra…and even keeping them in an airtight they lost their crunch almost overnight. Ah well, guess that gives me a good enough reason to try again – thanks !
Michelle says
I love the mixture of chocolate and butterscotch!
Erika says
sounds fantastic! I’ve made biscotti before, but I never thought to put in some butterscotch! Thank you for the inspiration :)
The Dinner Belle for Kimberlybelle.com says
I love butterscotch and I think it is totally underused in the cooking world. How long do biscotti keep? Can you freeze these and if so, is it better to freeze them cooked or uncooked?
Thanks!
The Dinner Belle for Kimberlybelle.com
Savory Simple says
You can deinifitely freeze these! I say do it once they’re cooked.
nol2me says
I love Biscotti! Throw in chocolate and butterscotch and you can’t go wrong. Weekend project, here I come!
raquel says
this is great with a cup of tea…and it is also a great idea as a Christmas gift for my friends
inpursuitofrealfood says
Looks awesome!
Sophie33 says
Your biscotti recipe is a real winner! Yum!
Cch combined with buuterscotch in 1 cookie recipe is super!
Mufidah Kassalias says
Yum! On my list to make over Christmas :-)
spree says
The world can never have too many variations on biscotti! This is another winner!! :) beautiful photography too!
Inge says
Yummy! Thanks for sharing your recipe. :)
meversusmartha says
Can’t wait to make these!
momwhearingloss says
I have to try these
nataliadecuba says
You are SO motivating me to try my hand at biscotti!!!
Anne says
I’ve been gathering biscotti recipes for my big cookie baking extravaganza (gifts for everybody I know!), and this one is now on the list. Thanks for the recipe!