Mary Berry’s Biscotti recipe, made with butter, sugar, eggs, vanilla, flour, baking powder, salt, almonds, and chocolate chips, yields about 24 servings and takes approximately 1 hour and 20 minutes to prepare, including baking and cooling time.
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💗 Why You’ll Love This Biscotti Recipe:
- Crisp Texture: Perfectly baked to achieve a delightful crispness, ideal for dipping in coffee or tea.
- Rich Flavor: The combination of vanilla, almonds, and chocolate chips offers a rich and satisfying taste.
- Perfect for Sharing: Makes a large batch, ideal for gatherings or as a homemade gift.
- Long Shelf Life: Biscotti can be stored for a long time, maintaining their texture and flavor.
- Simple Ingredients: Uses common pantry items, making it easy to prepare without needing special ingredients.
- Beginner-Friendly: Straightforward recipe, great for those new to baking.
❓ What Is Mary Berry Biscotti Recipe?
Mary Berry’s Biscotti recipe includes butter, sugar, eggs, vanilla extract, flour, baking powder, salt, slivered almonds, and mini chocolate chips, creating a crisp, flavorful Italian cookie perfect for dipping in coffee or tea.
🧈 Mary Berry Biscotti Ingredients
- 10 tablespoons unsalted butter softened (141g)
- 1 ⅓ cups sugar (265g)
- 3 large eggs
- 2 teaspoons vanilla extract (see note if you would like to use anise extract)
- 3 ¼ cups all-purpose cups flour (406g)
- 1 Tablespoon baking powder
- ¾ teaspoon table salt
- ⅔ cup slivered almonds (66g)
- ⅔ cup mini chocolate chips (113g)
- ½ cup dark chocolate melting wafers or chocolate chips for dipping biscotti optional (170g)
🍞 How To Make Mary Berry Biscotti
- Warm the oven up to 350F (175C). Put parchment paper on a baking sheet and set it aside.
- You can use a stand mixer or an electric hand mixer to mix the butter and sugar until they are smooth and creamy.
- Add the eggs one at a time, making sure to stir well after each one. Add vanilla flavor and stir.
- Mix the flour, baking powder, and salt together in a different medium-sized bowl.
- Slowly add the flour mixture to the butter mixture while stirring it all together. Add tiny chocolate chips and almonds and mix them in.
- With lightly floured hands, split the dough in half and place each half on the baking sheet that has been prepared. Make two logs out of the dough, each about 10 to 12 inches long and 2 to 3 inches wide. Make sure to leave at least 4 inches between them because the biscotti will spread. If you need to, you can bake them on two different cookie sheets. You can add a little more flour and a thin layer of flour to your hands if the dough is too sticky.
- Biscotti dough cut into a square and placed on a baking sheet lined with parchment paper
- At 350F (175C), bake for 30 minutes, or until golden brown. Take the biscotti out of the oven and let it cool all the way down. (Remember that you need to put the biscotti back in the oven after it has cooled and been sliced.) You might want to leave the oven on while the biscotti cools, or you could set an alarm to tell you to do so.
- Once the loaves are cool, use a bread knife to cut them crosswise into slices that are about 1 ½” thick. Spread out the biscotti on a cookie sheet lined with parchment paper, cut side down.
- Baked crostini cut into thin slices. Put it back in the oven at 350F (175C) and bake for 10 minutes. Slowly turn each cookie over, and then bake for another 10 minutes at 350F (175C). When they’re done, biscotti should be a light golden brown color.
- Let it cool all the way down.
- If you want, you can melt chocolate in 20-second amounts while stirring every time. Then, use a spoon to drizzle the chocolate over the biscotti that has cooled. Let chocolate set before you serve it. If you use chocolate chips, this will take a lot longer than if you use melting wafers.
💭 Recipe Tips:
- Creaming Butter and Sugar: Ensure the butter and sugar are well creamed until light and fluffy. This incorporates air and gives a better texture to the biscotti.
- Egg Addition: Add eggs one at a time, fully incorporating each before adding the next. This helps create a uniform mixture.
- Flour Measurement: Be precise with your flour measurement. Too much flour can make the biscotti dry, and too little can make the dough too sticky.
- Mixing Dry Ingredients: Sift the flour, baking powder, and salt together to evenly distribute the leavening and prevent clumping.
- Adding Nuts and Chocolate Chips: Distribute almonds and chocolate chips evenly throughout the dough for consistent flavor in every bite.
- Shaping the Dough: Wet or flour your hands slightly to prevent sticking when shaping the biscotti logs. Keep the logs even in size for uniform baking.
- Spacing the Dough: Leave enough space between the logs as they will spread during baking.
🍧 What To Serve Biscotti?
Serve biscotti with coffee, tea, or hot chocolate for dipping it pairs well with dessert wines like Vin Santo, and can be enjoyed with ice cream or fruit salads.
🎚 How To Store Leftovers Biscotti?
- Airtight Container: Store biscotti in an airtight container at room temperature to maintain their crispness for up to 2 weeks.
- Freezing: For longer storage, freeze biscotti in a sealed bag or container for up to 3 months, and thaw at room temperature when ready to eat.
🥵 How To Reheat Leftovers Biscotti?
- Oven Reheating: Preheat the oven to 300°F (150°C) place biscotti on a baking sheet and warm for 5-10 minutes, which helps restore their crispness.
- Microwave Reheating: For a quick method, microwave biscotti on a microwave-safe plate for 10-15 seconds this won’t make them as crisp as oven reheating, but it’s fast and effective for a warm treat.
FAQ’S
Are biscotti supposed to be hard?
Yes, biscotti are meant to be hard and crunchy. They are twice-baked, which dries them out and gives them their distinctive firm texture, perfect for dipping in drinks.
Why do my biscotti tops look cracked?
Biscotti tops crack often due to the dough’s natural expansion while baking it’s a normal occurrence and doesn’t affect the flavor or quality of the biscotti.
Why is my biscotti not crispy?
If your biscotti isn’t crispy, it might be underbaked or the dough was too moist ensure proper baking time and correct dough consistency for crispier results.
Are biscotti healthy?
Biscotti can be moderately healthy as they are lower in sugar and fat compared to other cookies, but they still contain calories and carbohydrates. Enjoy them in moderation.
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Mary Berry Biscotti Nutrition Fact
Serving Size: 1 slice
- Calories: 218 kcal
- Carbohydrates: 31 g
- Protein: 4 g
- Fat: 9 g
- Saturated Fat: 5 g
- Trans Fat: 1 g
- Cholesterol: 34 mg
- Sodium: 89 mg
- Potassium: 123 mg
- Fiber: 1 g
- Sugar: 16 g
- Vitamin A: 187 IU
- Vitamin C: 1 mg
- Calcium: 54 mg
- Iron: 1 mg
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Biscotti Recipe
Description
Mary Berry’s Biscotti recipe, made with butter, sugar, eggs, vanilla, flour, baking powder, salt, almonds, and chocolate chips, yields about 24 servings and takes approximately 1 hour and 20 minutes to prepare, including baking and cooling time.
Ingredients
Instructions
- Warm the oven up to 350F (175C). Put parchment paper on a baking sheet and set it aside.
- You can use a stand mixer or an electric hand mixer to mix the butter and sugar until they are smooth and creamy.
- Add the eggs one at a time, making sure to stir well after each one. Add vanilla flavor and stir.
- Mix the flour, baking powder, and salt together in a different medium-sized bowl.
- Slowly add the flour mixture to the butter mixture while stirring it all together. Add tiny chocolate chips and almonds and mix them in.
- With lightly floured hands, split the dough in half and place each half on the baking sheet that has been prepared. Make two logs out of the dough, each about 10 to 12 inches long and 2 to 3 inches wide. Make sure to leave at least 4 inches between them because the biscotti will spread. If you need to, you can bake them on two different cookie sheets. You can add a little more flour and a thin layer of flour to your hands if the dough is too sticky.
- Biscotti dough cut into a square and placed on a baking sheet lined with parchment paper
- At 350F (175C), bake for 30 minutes, or until golden brown. Take the biscotti out of the oven and let it cool all the way down. (Remember that you need to put the biscotti back in the oven after it has cooled and been sliced.) You might want to leave the oven on while the biscotti cools, or you could set an alarm to tell you to do so.
- Once the loaves are cool, use a bread knife to cut them crosswise into slices that are about 1 ½” thick. Spread out the biscotti on a cookie sheet lined with parchment paper, cut side down.
- Baked crostini cut into thin slices. Put it back in the oven at 350F (175C) and bake for 10 minutes. Slowly turn each cookie over, and then bake for another 10 minutes at 350F (175C). When they’re done, biscotti should be a light golden brown color.
- Let it cool all the way down.
- If you want, you can melt chocolate in 20-second amounts while stirring every time. Then, use a spoon to drizzle the chocolate over the biscotti that has cooled. Let chocolate set before you serve it. If you use chocolate chips, this will take a lot longer than if you use melting wafers.
Notes
- Creaming Butter and Sugar: Ensure the butter and sugar are well creamed until light and fluffy. This incorporates air and gives a better texture to the biscotti.
- Egg Addition: Add eggs one at a time, fully incorporating each before adding the next. This helps create a uniform mixture.
- Flour Measurement: Be precise with your flour measurement. Too much flour can make the biscotti dry, and too little can make the dough too sticky.
- Mixing Dry Ingredients: Sift the flour, baking powder, and salt together to evenly distribute the leavening and prevent clumping.
- Adding Nuts and Chocolate Chips: Distribute almonds and chocolate chips evenly throughout the dough for consistent flavor in every bite.
- Shaping the Dough: Wet or flour your hands slightly to prevent sticking when shaping the biscotti logs. Keep the logs even in size for uniform baking.
- Spacing the Dough: Leave enough space between the logs as they will spread during baking.
Mary Berry Biscotti Recipe