📋 Chocolate Marble Biscotti Recipe
This Chocolate Marble Biscotti has both chocolate and vanilla flavors mixed together (marbled) in one delicious cookie. It makes the perfect 'breakfast dessert' and is great for taking along to a breakfast potluck! They are also Weight Watchers friendly.
Servings 48 pieces
Calories 55kcal
Ingredients
- ¼ cup unsalted butter softened
- 1 cup white granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 eggs
- ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ¼ cup cocoa
Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- Heads up: There is a 2 hour chilling time before baking.
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds, then add sugar, baking powder, baking soda, and salt; beat until combined. .¼ cup unsalted butter softened, 1 cup white granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Beat in the 3 eggs and vanilla extract until combined. Beat in 2 ¼ cups of flour, beating in as much of the flour as you can with the mixer. Stir in any remaining flour (from the 2 ¼ cups) with a large spoon.*Set aside ¼ cup flour to use when dough is divided,3 eggs, ½ teaspoon vanilla extract, 2 ½ cups all-purpose flour
- Divide into 2 portions.
- Add the remaining ¼ cup flour into one portion and mix with hands until combined.
- Add the cocoa into the other portion and knead with hands until well combined. You may need to add a little flour (1 tablespoon at a time until it isn't too sticky to work with)¼ cup cocoa
- **Cover and refrigerate for 2 hours or until dough is easy to handle.
- Preheat oven to 350 degrees F/ 175 degrees C. Divide each dough in half, then put the halves together.
- Then flip them on top of each other.
- Start folding and twisting and mixing,
- Keep doing this until the you get the desired marble effect (see video in NOTES)
- Shape each half into a 12 inch log about 1 ½ inches thick.
- Place logs on separate, lightly greased cookie sheets (*I use nonstick cooking spray). Flatten each log to a ¾ -1 inch thick loaf. (they will bake up quite a bit, so don't worry if they are very flat)
- Egg Wash: Combine the 1 egg and 1 tablespoon of water to make an egg wash. Brush egg mixture over loaves. You won't use all of it (maybe ½ - ⅓)1 egg, 1 tablespoon water
- Bake in preheated oven for 25- 30 minutes or until very lightly browned. Cool loaves on cookie sheet for 10 -15minutes, then carefully move to cooling rack.
- Cool another 45-50 minutes or until completely cooled
- 2nd Bake:
- At this point, I like to rewash and spray my baking pans.
- When the loaves are cool, preheat oven to 325 degrees F/160 C. Transfer loaves to a cutting board. Cut each loaf diagonally in ½ inch thick slices with a serrated knife. Lay slices, cut sides down on cookie sheet. Bake in the preheated oven for 5-10 minutes until lightly browned on bottom.
- Turn slices over and bake 5 -10 minutes more or until biscotti are dry and crisp. Transfer to wire rack. Cool.
Notes
🎥 Video- How to Marble Dough
The cook in the video demonstrates a very similar technique to mine: How to marble dough ( Skip to 6:15)
Expert Tips:
- Use Room Temperature Ingredients. Ensure your butter and eggs are at room temperature before starting. This helps the ingredients blend more easily and creates a smoother dough with better texture.
- Chill for Easy Handling. Don’t skip the chilling step. The dough is much easier to handle and shape after it’s been chilled. If it still feels sticky, lightly flour your hands or chill for an additional 30 minutes.
- Don’t Overmix the Marble. When twisting and folding the two doughs together, stop once you see a defined marble pattern. Overmixing will cause the colors to blend too much, losing the marbled effect.
- Shape Evenly for Consistent Baking. When forming the logs, try to keep them uniform in thickness. This ensures that they bake evenly and avoids having thinner ends that dry out faster.
- Let Logs Cool Completely Before Slicing. Cooling the biscotti logs fully before slicing (as directed) is key to keeping them from crumbling. Use a gentle sawing motion with a serrated knife to avoid breakage.
- Rotate the Pan for Even Browning. For both bakes, especially the second one, rotate your baking sheet halfway through to ensure even crisping and browning.
- Add-ins? Toast Them First! If you’re using nuts or dried fruit, consider toasting the nuts or rehydrating the fruit slightly to enhance flavor and improve texture in the final cookie.
- Keep an Eye on the Second Bake. The second bake can go from golden to overdone quickly. Check at the 5-minute mark on each side to avoid overly dry biscotti.
- Use a serrated knife and cut on an angle. You'll want to cut this marbled biscotti on an angle, with a serrated knife. I use a serrated bread knife. I've just found it to be the best way to cut biscotti, and the King Arthur Baking company agrees -they list the technique as one of their 'secrets' of great biscotti.
- 9. Customize Texture with Bake Time. Prefer crunchier biscotti? Bake longer on the second round. Want a softer center? Shave off a few minutes from the second bake time.
- Biscotti Too Hard? If your biscotti ends up too crunchy for your liking, let it sit uncovered at room temperature for a few hours. Exposure to a bit of air can slightly soften the crispness.
Nutrition
Serving: 1piece | Calories: 55kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 29mg | Potassium: 28mg | Fiber: 1g | Sugar: 4g | Vitamin A: 49IU | Calcium: 8mg | Iron: 1mg
