Get the Recipe:
Chocolate Vanilla Marbled Biscotti
Chocolate Vanilla Marbled Biscotti combine chocolate and vanilla in a deliciously dunk-able cookie!
Ingredients
- 2 ¼ cups (270 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) firmly packed light brown sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ¼ cup (21 g) unsweetened natural cocoa powder
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Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone liner.
- Combine the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Divide the dough in half. Mix the cocoa powder into one portion of the dough.
- Transfer the chocolate dough to the prepared pan. Shape the dough into a rectangle about 3 & 1/2" wide and 3/8" tall. The dough will be a bit sticky, so dust your fingertips with a bit of flour if necessary to help you shape it.
- Place the vanilla dough on top of the chocolate dough. Shape to cover the chocolate dough. The finished rectangle should be about 3 & 1/2" wide and 3/4" tall.
- Fold the dough by thirds, starting with a short end (like folding a letter). Shape the dough into a rectangle. about 3 & 1/2" wide and 3/4" tall. Repeat if you like.*
- Bake for 25 minutes. Remove the pan from the oven and allow to cool for 10 minutes (or until the dough is cool enough to handle).
- Use the parchment paper to transfer the biscotti to a cutting board. Cut the biscotti into 3/4" crosswise slices.
- Line the baking sheet with a fresh sheet of parchment paper or clean silicone liner. Place the biscotti, cut side down, onto the pan.
- Bake 18 to 22 minutes, or until browned. Cool on the pan for 10 minutes. Then transfer the cookies to a wire rack to cool completely.
Notes
- *For more marbling, you can give the dough a twist in the places where you'll fold the dough. After twisting, roughly reshape if needed before folding.
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