Over the past 2 years we’ve featured many of the Nielsen-Massey vanillas and flavored extracts here on the TwoClassyChics blog. I know that Shelly and I both use them regularly and they are staples in our pantry.
If you love biscotti you can now make it at home by following this great recipe from Nielsen-Massey. The recipe makes 2 1/2 dozen.
Chocolate Coffee Biscotti Recipe
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs
1 tablespoon Nielsen-Massey
Madagascar Bourbon Pure Vanilla Bean Paste
1 teaspoon Nielsen-Massey Pure Coffee Extract
1 cup mini semi-sweet chocolate morsels
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar (divided)
Preheat oven to 350 degrees F. Line a large light-colored heavy rimmed baking sheet with parchment paper; set aside.
In a medium bowl, add flour, baking powder and salt; whisk to combine and set aside.
In a large bowl, add butter and sugar; beat with an electric mixer on medium speed until combined. Add eggs, vanilla and coffee extracts, and beat until creamy, about 2 minutes. Reduce speed to low; add flour mixture and beat until combined. Add chocolate and beat until combined.
Dough will be slightly sticky. Divide dough in half. Using a lightly floured surface, roll dough into 2 (12 inches) logs. Transfer logs to prepared sheet pan and press and form each log so the width of each is about 2 1/2 inches across and the height is about 3/4 inch. Sprinkle each log with 1/2 tablespoon of vanilla sugar and gently press into dough.
Bake until done, about 25-30 minutes; remove from oven and carefully transfer parchment paper with biscotti to a wire rack and slightly cool. Reduce oven to 325 degrees F.
Using a serrated knife, cut logs crosswise, on the diagonal, into 1/2 inch slices. Place on parchment lined sheet pan, cut side down. Bake until crisp, about 16-20 minutes, turning biscotti over halfway through baking time. Cool on wire rack and store biscotti in an airtight container.
Note: You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.
* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!
It’s been a while since I made biscotti too. I had a fave recipe with almonds though and even mailed some to my family. You have to have the right recipe for mailing though since some can be easily broken or crumble. I like to make smaller pieces and it is so good!
Mmmm—this recipe is making me think it’s been much too long since I’ve made biscotti! This recipe sounds great, packed with flavor from all of that vanilla along with the chocolate and coffee. I don’t have coffee extract, though, so I guess I’ll just mark the recipe for future reference. Thanks for sharing it!
I love biscotti with coffee. I have tried a few different recipes but not ones with chocolate. This looks like a not too difficult recipe to follow and I like the addition of the coffee extract. Seems like it would give it a nice rich flavor.
We all love biscotti – thanks for the recipe!
I love Nielsen-Massey products and I have used many of them in recipes, but not the coffee extract. I usually just use instant coffee. What difference do you find it makes? I have never made biscotti because I prefer cookies, but perhaps if I made my own that would change my mind.
I have to say that I love biscotti, but have never made my own. I am just slightly intimidated by this recipe…but it’s time to put on my big girl pants and get to it! These have to be better than any store-bought kind. I love the coffee extract in there, it probably brings it up to a whole new flavor level. I’ll just have to to take it slow…I’m sure I can do it!