ISDA Recipe: Chocolate Chip Biscotti

Here's an Italian twist on the classic American cookie

Chocolate Chip Cookies are delicious, but they don't quite go with your favorite latte or a cappuccino.

Here's where the art of baking a biscotti comes in.

Most traditional biscotti recipes contain nuts. But if you happen to be allergic, you may have a hard time finding a biscotti in a cafe or in a store that you can eat.

That's why I created my own recipe to accommodate those like myself that still want the classic companion to a cup of coffee, minus the ingredient we can't have.

This is also a great recipe to introduce biscottis to the younger members in your familigia.


  • 2 cups of flour
  • 1/2 cup of granulated sugar
  • 1/4 cup of organic brown sugar
  • 1 1/2 of teaspoon baking powder
  • pinch of salt
  • 1 tablespoon vanilla extract
  • 1 stick salted butter
  • 2 large eggs
  • 1/2 semisweet chocolate chips
  • 1/2 cup milk chocolate chips


Rachel’s Recipes Tip: I prefer to bake with finely grated Himalayan salt. If you only have unsalted butter in the fridge, use 1/4 teaspoon of salt.

  1. Preheat the oven to 350 degrees
  2. Get out a bowl, mixer, nonstick baking sheet, knife, rolling pin, and rubber spatula
  3. If you don’t have a nonstick baking sheet, line your pan with parchment paper


  1. In one bowl, whisk together the dry ingredients of flour, baking powder, an salt
  2. Use a mixer to beat the butter, granulated sugar and brown sugar until thoroughly combined
  3. Add in the vanilla and eggs, beat until completely mixed in
  4. Turn the mixing speed on low and slowly add the dry ingredients from your other bowl until everything is just combined
  5. Fold in the chocolate chips
  6. Use a rolling pin to help form the dough into a 3″ x 10″ log (approximately)
  7. Place the log onto the nonstick baking sheet and bake at 350 degrees for 30 minutes, or until it is light golden brown
  8. Take the log out of the oven and let it cool for 30 minutes
  9. When it’s cooled, slice the biscottis into pieces about 1.5″ thick. You don’t want them too wide, but you don’t want them to be so thin that they crumble.
  10. Use a rubber spatula to help you lay the slices down on the sheet
  11. Bake for another 8-10 minutes
  12. Quickly take them out of the oven, flip each slice over, and put the sheet in the oven again
  13. Bake for another 8-10 minutes until both sides are golden

Rachel’s Recipes Tip: If you don’t want to biscotti to have the traditional crunch, replace steps 11-13 with these instructions:

  • Reduce oven temperature to 325 degrees
  • Put the sheet in the oven again and bake for 8-10 minutes

Let them cool, serve and enjoy!

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