Prep Time- 10 mins | Cook Time- 1 hr 10 mins | Makes about 12 Servings
Biscottchen is a mini biscotti! I make these because it’s nice to have a small piece sometimes.
Ingredients:
- 3 Tbsp Butter
- 3/4 Cup Sugar
- 2 Eggs
- 1 tsp Almond Extract
- 1/2 tsp Vanilla Extract
- 2 Cups AP Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 Cup Almonds (chopped or slivered)
- OPTIONAL: Chocolate for melting and drizzling over top
* See notes at the bottom for ingredient alternatives and other ideas!
Instructions:
1- Gather all ingredients, set the oven to 350°F (or about 176.6°C), and line a baking sheet with parchment paper.
2- Mix together the Butter and Sugar until nice and creamy.
3- Mix in the Eggs and both Extracts.
4- In a separate bowl- Mix together the Flour, Baking Powder, and Salt.
5- Combine the Dry ingredients bowl with the Wet ingredients bowl, then mix in the Almonds.
6- Split the dough in half. In your hands, form them into a flat rectangle shape about 3/4 inch thick- you can pat it down on the parchment paper to make it thinner if needed. The wider the rectangle, the longer your biscotti will turn out. For Biscottchen, about 3 inches wide works well, and for normal Biscotti, about 5 inches wide is fine.
7- Bake for 20-25 minutes. Remove from the oven and let it cool for 30 FULL minutes- No Cheating!
8- Cut the rectangles across the width diagonally into roughly 1 inch wide strips. Set these strips on their sides on the parchment paper and bake for another 15 minutes then let them cool. TA-DA! You’re done! OR you can add chocolate!
9- If you plan to dip or drizzle them in melted chocolate, you MUST let these cool entirely or the chocolate will melt off and look a hot mess. I recommend putting the chocolate dipped Biscotti onto a parchment paper and into the fridge for a few minutes for the chocolate to cool.
NOTES:
OTHER ADD INS– You can change up the kinds of nuts or eliminate them, you can change up the extracts, you can add dark or white chocolate and even Sprinkles! I use Monkfruit sugar and Vegan butter for this recipe. I have also used a mixture of AP flour and wheat flour which turned out great!
