These mini chocolate chip biscotti taste like chocolate chip cookies, but crunchier! They're dipped in chocolate for an added layer of sweetness, and taste amazing dunked in a hot cup of coffee.
Generally, I have a rule that all cookies MUST be soft and chewy, but there's one definite exception: biscotti. I love a good biscotti, and a good biscotti is a crunchy biscotti. Ideally, it's crunchy enough to dunk into freshly-brewed coffee without losing its structural integrity, but not so dry and crunchy that it isn't enjoyable on its own. These chocolate chip biscotti meet those requirements to a tee. They're perfectly crisp, but have just a slight amount of chew in the center for a little bit more of a cookie-like vibe. So if you're into dunking chocolate chip cookies, let's talk!
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What are biscotti?
What we Americans call biscotti (they're known as Cantucci in Italy) are twice-baked Italian cookies, traditionally made with almonds. They're typically baked as logs of dough, sliced into individual cookies, and then baked a second time. This double bake dries them out and makes them crunchy - perfect for dunking in coffee, milk, or if you're into it, wine (not that I'd recommend it with this recipe!). Today the ingredients vary; some include a fat like butter or oil while others don't, and the mix-ins can be anything from nuts to fruits to chocolate. They're also often dipped in chocolate after being baked, and if you know me, you'd know that I am *very* on board with this idea.
How biscotti get their shape
In order for biscotti to get their classic shape, they have to first be baked as a single portion of dough, and then sliced while they're still soft enough to cut into, but firm enough to hold their shape. To do this, you'll make the dough and form it into two separate rectangular or oval-like shapes on a baking sheet. We'll bake these biscotti for 30 minutes, at which time the dough will be golden, but definitely not crunchy or firm. Let them cool briefly, and then slice at an angle into individual pieces.
Next, you'll turn the biscotti onto one of their cut sides and spread them out on the baking sheet in preparation for the second bake.
Once the biscotti have cooled for about 30 minutes, you'll put them back in the oven at a slightly lower temperature (to prevent burning) and bake them for another 12-15 minutes per side. This will dry them out just enough to make them crunchy, without turning them into flavorless rocks. They'll be fairly firm to the touch when you take them out of the oven, but will get crunchier as they cool.
Dipping in chocolate
Once you've fully baked and cooled your biscotti, you can dip them in chocolate! Technically this step is optional, but highly recommended. Carefully melt your chocolate in the microwave for 15-30 second increments (chocolate seizes and burns easily!) and then dip each biscotti about halfway into the chocolate. Give the chocolate about an hour or so to set, or put the biscotti in the refrigerator for a few minutes to speed up this process.
Storing biscotti
Since the double-bake dries them out, biscotti have a longer shelf life than most baked goods, and keep well without refrigeration. I recommend placing them in an airtight container or zip-top bag and storing at room temperature. They should keep for at least 2 weeks.
Are these biscotti dairy-free?
While these chocolate chip biscotti are technically not dairy-free, those with lactose sensitivities can safely eat them due to the fact that they're made with ghee instead of butter. If you are lactose intolerant, you should also use dairy-free chocolate (which is what I did here!). I highly recommend Lily's Sweets chocolate chips and dark chocolate baking bar.
More biscotti recipes
Looking for more? Here are a few of my other favorite biscotti recipes!
Strawberry Almond Biscotti - These biscotti are extra-almondy thanks to a combination of sliced almonds & almond extract, and flavored with tangy bits of freeze-dried strawberries. They're also gluten-free, dairy-free, and refined sugar-free!
Salted Caramel and Candied Pecan Biscotti - Candied pecans are mixed into this biscotti dough, and the finished cookies are drizzled with homemade salted caramel. They're hands down some of the best biscotti I've ever made.
Vanilla Bean Biscotti - If you're looking for something simple and classic, try these Vanilla Bean Biscotti. They've got 3 types of vanilla in them, and even though you could absolutely dip them in chocolate to dress them up, they're just as good served plain.
Mini Chocolate Chip Biscotti {gluten-free}
These mini Chocolate Chip Biscotti taste like chocolate chip cookies, but crunchier! They're dipped in chocolate for an added layer of sweetness, and taste amazing dunked in a hot cup of coffee.
- Prep Time: 25 minutes
- Cook Time: 54-60 minutes
- Total Time: 1 hr 49-55 minutes
- Yield: about 14 biscotti
- Category: biscotti
- Method: baking
- Diet: Gluten Free
Ingredients
- ¾ cup (3 ounces) almond flour
- ½ cup spoon and level (2 ⅛ ounces) gluten-free all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon
- 3 tablespoons unsalted ghee, room temperature
- ⅜ cup (2 ⅝ ounces) granulated sugar
- 2 tablespoons brown sugar
- 1 egg
- 1 egg yolk
- 1 ½ teaspoons vanilla extract
- 4 ounces (⅔ cup) semisweet chocolate chips
- 6 ounces bittersweet chocolate, chopped
Instructions
- Preheat oven to 325ºF and line a baking sheet with parchment paper.
- In a small mixing bowl, whisk together the almond flour, all-purpose flour, baking powder, salt, and cinnamon.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a medium mixing bowl and handheld electric beater, beat together the ghee, granulated sugar, and brown sugar for 2-3 minutes. The mixture will be crumbly. Beat in the egg and egg yolk one at a time, scraping down the bowl and beater as needed, until smoothly and fully incorporated. Beat in the vanilla extract.
- Add the dry ingredients to the wet and mix in on lowest speed for 20-30 seconds. The dough should be even throughout with no streaks of flour remaining. Add the chocolate chips and fold in with a spatula until evenly dispersed.
- Divide the biscotti dough in half and shape each half into a 6"x3" rectangle on the prepared baking sheet, leaving at least a few inches of space between the two portions of dough.
- Bake biscotti in preheated oven for 30 minutes. Then, remove from oven and reduce heat to 300ºF.
- Allow the biscotti to cool for 15 minutes, and then use a serrated knife held at an angle to carefully slice each portion into approx. 1" thick slices (see photo in post above). Space the slices out on the baking sheet, cut-side down. Cool for another 15 minutes before the second bake.
- Return biscotti to the oven and bake at 300ºF for an additional 12-15 on each side (flip them carefully because they will be hot!), until golden-brown and fairly firm to the touch. Allow to cool completely before dipping in chocolate; they will crisp up more as they cool.
- To melt the chocolate, place chopped chocolate in a small microwave-safe mixing bowl and microwave for 30 seconds. Stir, and continue to microwave for 15 second increments, stirring in between, just until the chocolate is smoothly melted. Dip each biscotti in chocolate and place back on the parchment-lined baking sheet. Allow chocolate to set (you can place the baking sheet in the refrigerator briefly to speed up this process) and then transfer biscotti to a airtight container or zip-top bag. Store at room temperature for up to 2 weeks.
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