Traditional Italian Biscotti also known as Cantucci or Cantuccini are made delicious with the addition of chocolate chips. Double baked crunchy cookies are the perfect dipping cookie, for Breakfast or Snack.
Not only are Biscotti a popular Italian Cookie at Christmas time but also these melt in your mouth Canestrelli and these easy to make Italian Butter Cookies.
Chocolate Chip Biscotti
Chocolate Chip BiscottiEveryone loves Biscotti, Cantucci, Cantuccini, and Tozzetti all known as these twice baked cookies. Although the correct term is probably Cantucci.
These deliciously crunchy cookies from Toscana are one of the most loved sweets all over and not just in Italy.
What is the difference between Cantucci and Tozzetti?
They are actually quite similar. Of course the most popular name is Cantucci or Cantuccini. These originated from the Region of Tuscany, from the cities of Florence, Prato and Siena.
Tozzetti are basically the same, the dough is similar and double baked the same way, although they are a bit sweeter and therefore considered a dessert cookie.
Their origin are the Regions of Lazio and Umbria and they are usually filled with hazelnuts instead of almonds.
Tozzetti are also more versatile, they come in a variety of flavours and ingredients, from chocolate, pistachios, pine nuts and more. And they are considered perfect for dipping in your afternoon tea or coffee as a snack.
Cantucci on the other hand are on the drier side, which means they are perfect for dipping in Vin Santo and are always made with unpeeled almonds.
So technically I suppose these are Chocolate Chip Tozzetti!
How to make Chocolate Chip Tozzetti
- In a large bowl beat together the egg, sugar and vanilla.
- Then add the salt, flour and baking powder, when almost combined add the chips.
- On a lightly floured flat surface knead the dough into a ball then divide into two parts. If the dough is too sticky then add a little more flour to the surface.
- Form each part into two logs, place on a parchment paper lined cookie sheet.
- Bake for approximately 15 minutes, be sure to remove them while they are still soft.
- Remove from the oven, let sit 2-3 minutes then slice on the diagonal and bake for another 5-10 minutes.
- Let them cool completely before serving.
Can they be made in a mixer
Yes they can, be sure to use the paddle attachment and do not over mix. When almost combined move to a lightly floured flat surface, form into a ball then divide and make two logs.
More Delicious Cantucci Recipes
How to Store the Biscotti
These cookies will keep for quite a long time. Be sure to store them in an air tight container, in a cool dry area. They will last for up to 30 days!
However if they are subjected to humidity and if they soften, unfortunately you will have to throw them away.
Can they be frozen?
The unbaked formed loaves can be frozen for up to a month. Wrap them tightly in plastic and place in a freezer bag.
Be sure to let them thaw in the fridge before continuing with the recipe.
You can also freeze the baked cookies, place the cooled cookies in a freezer safe container or bag. If stored properly they will keep for up to three months.
So this Holiday Season why not add some Chocolate Chip Biscotti to your baking list? Happy Baking, enjoy!
Chocolate Chip Biscotti (Cantucci)
Ingredients
- 2 large eggs
- 1/2 cup + 2 tablespoon of granulated sugar (125 grams)
- 1/2 teaspoon vanilla
- 1 pinch salt
- 1 3/4 cups + 2-3 tablespoons of all purpose flour (250 grams)
- 1 teaspoon baking powder
- 1/2 cup mini chocolate chips (100 grams)
EXTRA
- 1 egg yolk
Instructions
- Pre-heat oven to 350F (180C). Line a large cookie sheet with parchment paper.
- In a large bowl whisk together the eggs, sugar and vanilla, then add the salt, flour and baking powder, mix together with a fork or with the flat beater, just until almost combined then add the chocolate chips. Mix to almost combined.
- Move to a lightly flour flat surface and form into two logs about 12 inches (31 cm). If the dough is a little sticky then add a little more flour to the surface. Place the logs on the prepared cookie sheet, brush lightly with beaten egg yolk and bake 15-20 minutes, the dough should still be soft. Remove, let sit 2-3 minutes then slice (about 1/4 " or less if you wish) on the diagonal and bake for another 5-10 minutes or until dried. Let cool completely before serving. Enjoy!
Alda says
The flavour is really good. My only issue is that after the first bake, when I sliced the log, it must have been still too warm.(I waited 3-4 mins). I also substituted mini-chocolate chips with regular size. This resulted in the chocolate chips still warm, smearing throughout – they didn’t look nice enough to take to a party which was the reason I made them. However, they taste good enough that I’ll give it another try and wait longer before slicing.
Rosemary says
Hi Alda, glad you liked them, yes I think waiting about 10 minutes should work. Let me know how it goes. Have a great weekend. Take care!
Linda says
For the second bake, do you have to turn the cookies on their sides so they bake faster? Most biscotti recipes instruct you to do that, but yours doesn’t.
Rosemary says
Hi Linda, I really never found that necessary, if you want you can. Take care.
Sarah Francescucci says
Simple recipe…was a hit for the whole family. The cantuccis had a great consistency and paired well with warm milk or vinsanto.
Thank you for sharing!
Rosemary says
Hi Sarah, thanks so much, so glad you and your family enjoyed them. Happy New Year.
Jen says
Very easy and fun. I used chopped dark chocolate and dipped ends in milk chocolate. My yolks turned out too yellow and I don’t know if recipe meant raw egg when it said yolks or the actual separated yolks without the whites. I separated, but now I’m questioning that part of the recipe. Since some people refer to cracked raw egg as the yolk.
Rosemary says
Hi Jen, the only yolk (the yellow part of the egg) that was used in the recipe is brushed on the dough before baking. Is that what you mean? Glad you liked them.
Patricia says
Happy Holidays.. I made these last night, but the dough was a little dry….hard to stick together. I did manage to cook them. They were very tasty. Should I add an additional egg? or some melted butter?
Thank you, Peace and Light
Rosemary says
Hi Patricia, I would probably add less flour next time, you could add an egg yolk although if you prefer butter would work too. Hope this helps. Glad you enjoyed them.
Sheila says
I was craving biscotti this week and found this recipe when I went looking on-line. They were super easy to make and they turned out so good. Thank you!
Rosemary says
Hi Sheila, thanks so much, glad you enjoyed them. Have a great weekend.
Maddie says
When I cut my biscotti up all the melted chocolate smeared all over the sides – I left them for a little while before cutting but should I leave until completely cool to cut them? Thanks
Rosemary says
Hi Maddie, leave them for about 5 – 10 minutes before cutting, or just add less chips. Let me know.
Emily says
Turned out great, but I wish I hadn’t finished with the egg yolk. Maybe I put too much on or my yolk was too orange? It left mine with a weird orange/yellow glaze.
Rosemary says
Hi Emily, yes you should just brush it on rather than coat it. 🙂
Jason Kelly says
What would the cook time if i want to do bigger pieces (like not cut it in two and instead do a wider log?
Rosemary says
Hi Jason, if you are doing one then I would bake it for about 20-25 minutes the first time then about 10-15, start with 10 and go longer if needed. Let me know how it goes.
Susan says
Simple to make!. Followed the recipe exactly & their are delicious! Next time I’ll try the cranberry biscottis.
Rosemary says
Hi Susan, thanks so much, glad you like them. The cranberry ones are really good too.