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Vanilla biscotti covered in chocolate on a marble surface, bowl of chocolate chips and cup of coffee in the background.

Vanilla Biscotti

A delicious and crispy cookie that tastes amazing and is even better dunked in coffee, tea, or hot chocolate.
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Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Cookies, Dessert
Cuisine Italian
Servings 12
Calories 108 kcal


  • 4 tablespoons butter, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ¼ cup almond flour
  • 1 teaspoon baking powder
  • ½ cup chocolate chips


  • Preheat your oven to 350°F and line two baking sheets with parchment paper.
  • Cream together the softened butter and granulated sugar in the bowl of a stand mixer using the paddle attachment.
  • Next, add the eggs and vanilla. Mix until well combined -- making sure to scrape down the sides of the bowl as necessary.
  • Next, add the flour, almond flour, and baking powder. Mix just until combined.
  • Divide the batter in half and place each half on a parchment lined baking sheet. Wet your hands and pat the dough into a loaf about 10” long, 2.5” wide, and ½” thick.
  • Bake the biscotti for 18-20 minutes or until the edges become golden brown.
  • Allow the biscotti to cool and then slice them ½” thick (I like to slice them on an angle but that’s up to you).
  • Place the biscotti cut side up on the baking sheet and bake for another 15-17 minutes, or until the biscotti are dried and crisp.
  • Add the chocolate chips to a small microwave safe bowl and microwave until melted -- about 2 minutes, stirring every 30 seconds. Dip or drizzle the chocolate over the biscotti and place them back on the baking sheet.
  • Transfer the biscotti to the fridge and allow the chocolate to set -- about 30 minutes.
  • Once the chocolate has hardened, transfer the biscotti to an airtight container. Store at room temperature for up to two weeks.



  • Don't overmix the batter.
  • Wet your hands to shape the batter because it is sticky.
  • Use a serrated knife to slice the loaf to reduce crumbling.
  • Slice vanilla biscotti at an angle for long, pretty pieces.

Store at Room Temperature 

Let the cookies fully cool and then store in an airtight container for up to three weeks. Use parchment paper between layers to keep the chocolate from sticking to other cookies. Because the moisture has been baked out, they are very shelf stable.


Calories: 108kcalCarbohydrates: 19gProtein: 3gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 28mgSodium: 51mgPotassium: 32mgFiber: 1gSugar: 9gVitamin A: 48IUCalcium: 36mgIron: 1mg
Keyword biscotti, vanilla biscotti
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