This recipe for Chocolate Malt Biscotti uses malted milk powder to create a light and creamy chocolate biscotti that will make you nostalgic for a chocolate malted milkshake!
If you love malt as much as I do, try some of my other favorite recipes with malted milk powder like my Malted Chocolate Chip Cookies, Homemade Vanilla Malt Pudding, or my Chocolate Malt French Macarons (that are actually gluten free because they don't use malt powder, but they taste just like they do!).
Chocolate malts were something I loved as a kid. On special occasions my dad and I would get them, and it was always our little secret – not telling Mom that we had enjoyed a treat before dinner. The creamy and so original flavor of chocolate malt milkshakes is something that will always bring me nostalgia.
Why You'll Love This Recipe
If you're a fan of chocolate malts, like me, then you will love this recipe for Chocolate Malt Biscotti! I use malted milk powder in a classic chocolate biscotti recipe. But, this simple flavor combination creates a creamy and chocolatey treat that is like no other! Dip this biscotti in milk for the ultimate treat.
There is no organic malt powder on the market yet, but King Arthur makes one that I really like. Malted milk powder adds a little something special to desserts. You can use it in vanilla or chocolate flavored desserts or even other flavors like almond or caramel. These Chocolate Malt Biscotti are one of my new favorite desserts! They are so simple but so amazing!
Tips for Chocolate Malt Biscotti
• Make sure your butter is soft. I like to leave mine out on the counter overnight and let it soften naturally, as I find that makes for the best consistency for soft butter for baking!
• I use organic cane sugar in these biscotti and I use it on top. I love adding sugar on top of biscotti as it gives it a great texture on top that I absolutely love!
• Make sure to use Dutch cocoa powder here, as that's what I prefer to use. Natural cocoa powder will work in this recipe as well, but the flavor won't be the same. Natural cocoa powder isn't as sweet or as dark as Dutch cocoa powder.
• I use a chef's knife for cutting biscotti, so make sure to use a very sharp knife so you get nice clean cuts!
• Make sure to store biscotti in a cool dry place. Storing it in an airtight container can make it soggy, which is not how biscotti should be.
Ingredients for Chocolate Malt Biscotti
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
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 Malt BiscottiDifficulty: Easy
Dutch cocoa and malted malt powder come together in this decadent and easy 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
28 grams (1/3 cup) organic Dutch cocoa powder, sifted
28 grams (2 tablespoons) King Arthur Malted Milk Powder
1 1/2 teaspoons baking powder
1 teaspoon organic ground vanilla bean
1/2 teaspoon fine sea salt
2 tablespoons organic cane sugar
- 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, malt 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.
- 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.
- 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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Make sure to check out my Thin Mint Biscotti recipe, which I'm sure you'll love too! And, share it with someone who you think will like it too!