Just like your favorite Chocolate Crinkle Cookies, but this is Chocolate Crinkle Biscotti! Buttery, crips, and loaded with rich chocolate flavor, this is a biscotti that everyone wants for the holidays!
I decided to make a Chocolate Crinkle Biscotti instead of the classic Chocolate Crinkle Cookies this holiday – and it does not disappoint! This Chocolate Crinkle Biscotti is just like a crinkle cookie with its rich chocolate flavor, and its signature powdered sugar crinkle on top.
Why You'll Love This Recipe
This easy Christmas biscotti recipe is one you can add to holiday cookie boxes or tins, as it’s a classic cookie flavor but in biscotti form! And, if you’re wondering the trick to the best crinkle cookies, then read on.
Just like with all my crinkle cookie recipes, the trick to the best crinkle cookies is using both cane sugar and powdered sugar for the topping. I roll the cookies (or top the biscotti in this case) with cane sugar first. Then you roll them in the powdered sugar. The cane sugar creates a barrier so that the powdered sugar can’t just bake into the cookies in the oven! This is the trick to the best crinkle cookies – no matter if it’s cookies or biscotti!
So, try out this easy Christmas biscotti recipe this season. I’m sure you will love it as much as Delaney and I do. I love dipping this biscotti in a big glass of milk, but it’s also delicious for breakfast on a snowy day!
Tips for Making the Best Chocolate Crinkle Biscotti
• Use soft butter! Biscotti is a lot like cookies, where you should have soft butter. You can leave butter out on the counter overnight for the best softening method. Or, if you must, you can microwave it for 10 second intervals per 1/2 cup. But, the butter should be soft and you should be able to squish it with your fingers easily.
• Make sure to measure your biscotti log. This is important as if the biscotti log is too small, then the biscotti will be too thick and it won’t bake up crispy, instead, it could be soft inside.
• Cover the biscotti completely with cane sugar first, then cover it all with the powdered sugar. This is the trick to the best crinkle cookies, as it creates the best crinkles where the powdered sugar sticks well!
• Make sure to store this Chocolate Crinkle Biscotti in a cool dry place.
Ingredients for Chocolate Crinkle Biscotti
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Chocolate Crinkle BiscottiDifficulty: Easy
This Chocolate Crinkle Biscotti is just like your favorite chocolate crinkle cookies, but in biscotti form! Try out this easy Christmas biscotti recipe!
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
2 organic large eggs
212 grams (1 2/3 cups) organic all purpose flour
43 grams (1/2 cup) organic Dutch cocoa powder, sifted
1 1/2 teaspoons baking powder
1 teaspoon organic ground vanilla bean
1/2 teaspoon fine sea salt
28 grams (2 tablespoons) organic cane sugar
36 grams (1/4 cup) organic powdered sugar, sifted
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, 170 grams of cane sugar, and mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
- In a separate bowl, add the flour, cocoa powder, baking powder, vanilla bean, and sea salt, and whisk together. Add to the butter mixture and mix on low until a stiff dough forms.
- Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches. Sprinkle the 2 tablespoons of cane sugar on top of the log, then sprinkle the powdered sugar on top of that.
- Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
- Store in a cool dry place for up to 7 days.
- Gluten Free – Replace the all purpose flour with 212 grams (scant 1 1/3 cups) organic gluten free flour blend.
- High Altitude – Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 10 minutes. Cut as instructed and bake again for 15 minutes.
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