Biscotti has always been one of my favorite Italian bakery treats. In NYC, my go-to spot for biscotti (and tiramisu, and cannoli, and cheesecake, and…) has always been Veniero’s in the East Village. Whenever I’m in the neighborhood I try to stop by for an Italian pastry and a cup of fancy coffee.
For days when I don’t have time to make a trip downtown, it’s also fun to whip up a batch of biscotti at home. This espresso-chocolate chip version is delightfully simple to make.
These cookies are perfect for dunking in your morning coffee, or as a mid-afternoon snack. They also freeze well and thaw quickly, so they’re great when you need a make-ahead recipe, or for an on-the-spot breakfast or dessert.
Biscotti Tips and Tricks
These biscotti cookies are best-served within 1-2 days of baking. If you have lots of extras, they can also be frozen, and will thaw very quickly (5-10 minutes) at room temperature.
The total number of cookies produced will depend on the size of your slices. Anything from 1/2″ to 1-1/2″ wide slices will work. The wider the slices, the less cookies this recipe will make.
For an extra-fancy finished product, try dipping half of each cookie in dark chocolate! I think something like Valrhona Guanaja 70% would work nicely.
For another fun breakfast-that-doubles-as-dessert recipe, try making my miniature pumpkin spice toaster pastries. And if you make any of my recipes, don’t for get to tag #bastecutfold on Instagram for a re-gram!
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