This easy biscotti recipe by Mary Berry is perfect for a delightful dessert or snack. With a crispy texture and a touch of sweetness from mini chocolate chips and slivered almonds, it’s a quick treat that can be customized using your favorite nuts or add-ins. Enjoy the satisfying crunch with every bite!
Ingredients Needed
- 10 tablespoons (141g) unsalted butter, softened
- 1 ⅓ cups (265g) sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 ¼ cups (406g) all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon table salt
- ⅔ cup (66g) slivered almonds
- ⅔ cup (113g) mini chocolate chips
- ½ cup (170g) dark chocolate melting wafers or chocolate chips (optional, for dipping)
How To Make Biscotti
- Preheat Oven: Preheat to 350°F (175°C). Line a cookie sheet with parchment paper.
- Mix Butter and Sugar: In a stand mixer or with an electric hand mixer, beat butter and sugar until creamy.
- Add Eggs: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, stirring until combined. Fold in mini chocolate chips and almonds.
- Form Logs: Divide dough into two equal pieces. Form each into logs (10-12 inches long, 2-3 inches wide) on the prepared baking sheet, spacing them at least 4 inches apart.
- Bake: Bake for 30 minutes, until golden brown. Allow to cool completely.
- Slice and Second Bake: Slice logs diagonally into 1 ½-inch thick slices. Place cut-side down on the cookie sheet. Return to oven and bake for 10 minutes, flip, and bake another 10 minutes until lightly golden brown.
- Optional Chocolate Drizzle: Melt chocolate in 20-second increments, stirring in between. Drizzle over cooled biscotti and let harden before serving.
Recipe Tips
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for easier mixing and a better texture.
- Don’t Overmix the Dough: Mix just until the ingredients are combined to avoid tough biscotti.
- Shape Logs Evenly: When forming the logs, try to make them uniform in size for even baking.
- Cool Completely Before Slicing: Let the logs cool completely before slicing to prevent crumbling and ensure clean cuts.
How To Store Leftovers?
- Refrigerate: First, let the leftover biscotti cool until it reaches room temperature. Then, place them in an airtight container and store them in the refrigerator for up to 2 weeks.
- Freeze: Allow the biscotti to cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to 3 months. To serve, remove them from the freezer and let them thaw at room temperature for about 30 minutes before enjoying.
Nutrition Facts
Serving Size: 1 biscotti (approx. 24g)
- Calories: 110
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 50mg
- Total Carbohydrate: 17g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Pear And Almond Tart
- Mary Berry Chicken Liver Pate
- Mary Berry Farmhouse Loaf Recipe
- Mary Berry Yoghurt Cake Recipe
Mary Berry Biscotti Recipe
Description
This easy biscotti recipe by Mary Berry is perfect for a delightful dessert or snack. With a crispy texture and a touch of sweetness from mini chocolate chips and slivered almonds, it’s a quick treat that can be customized using your favorite nuts or add-ins. Enjoy the satisfying crunch with every bite!
Ingredients
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Line a cookie sheet with parchment paper.
- Mix Butter and Sugar: In a stand mixer or with an electric hand mixer, beat butter and sugar until creamy.
- Add Eggs: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, stirring until combined. Fold in mini chocolate chips and almonds.
- Form Logs: Divide dough into two equal pieces. Form each into logs (10-12 inches long, 2-3 inches wide) on the prepared baking sheet, spacing them at least 4 inches apart.
- Bake: Bake for 30 minutes, until golden brown. Allow to cool completely.
- Slice and Second Bake: Slice logs diagonally into 1 ½-inch thick slices. Place cut-side down on the cookie sheet. Return to oven and bake for 10 minutes, flip, and bake another 10 minutes until lightly golden brown.
- Optional Chocolate Drizzle: Melt chocolate in 20-second increments, stirring in between. Drizzle over cooled biscotti and let harden before serving.
Notes
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for easier mixing and a better texture.
- Don’t Overmix the Dough: Mix just until the ingredients are combined to avoid tough biscotti.
- Shape Logs Evenly: When forming the logs, try to make them uniform in size for even baking.
- Cool Completely Before Slicing: Let the logs cool completely before slicing to prevent crumbling and ensure clean cuts.
Mary Berry Biscotti Recipe