These biscotti are absolutely delicious—crunchy, not overly sweet, and perfect for breakfast, tea time, or dessert. The recipe calls for forming two logs, but I recommend shaping three to keep the biscotti from becoming too large when sliced diagonally. In my oven, they took 50 minutes to bake initially, and only 5 minutes on each side after cutting. Be sure to slice carefully; patience is key. Also, take care when flipping them during the second bake, as they are quite fragile while still warm. Allow them to cool completely before slicing. I flash-cooled them in the freezer for about 10-15 minutes.
For my first batch, I used white chocolate chips, pistachios, almonds, and pecans. Along with pure vanilla extract, I added a drop of almond extract and a pinch of Vietnamese cinnamon. These turned out much tastier than the chocolate chip biscotti, as shown in the photo—although the chocolate chip ones are also delicious. For chocolate chip biscotti, I recommend using milk chocolate chips. I also swapped out half of the white sugar for brown sugar and added a drop each of almond and coconut extracts. Delicious! I also used almonds. You’re going to love these! 😋Yummilicious 😋
