Chocolate Malt Biscotti


Chocolate Desserts Cookies High Altitude No Seed Oils | Published August 19, 2022 by Mimi Council

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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 malt biscotti

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 original flavor of chocolate malt milkshakes is something that will always bring me nostalgia.

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!

Why You'll Love This Recipe

Nostalgic: If chocolate malts were a thing of your childhood, then this Chocolate Malt Biscotti will be incredibly nostalgic for you, just like it is for me!

Creamy & Chocolate: If you are new to chocolate malt, it brings a creamy flavor to chocolate. It almost makes it taste lighter.

Crispy: This Chocolate Malt Biscotti is perfectly crispy. That makes this perfect for dipping in milk!

chocolate malt biscotti

Ingredients

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Organic Valley Large Eggs

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

NuNaturals Organic Dutch Cocoa Powder

King Arthur Malted Milk Powder

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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chocolate malt biscotti

Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

chocolate malt biscotti

Baker's Tips

  • 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.

FAQ's

Can I use unsalted butter?

Yes, just add ¼ teaspoon of fine sea salt to the recipe.

Why do you let biscotti rest?

It's important to let biscotti rest so that you can easily cut it into pieces. If you don't let it rest then it will be very warm dough and you won't be able to cut it cleanly as the dough will just break. So, even if you let it rest for 10 minutes and you cut it and it's not cutting clean, feel free to let it rest for 5 additional minutes. It should cut easily and clean when you slice it up.

How do you store homemade biscotti?

Biscotti is crispy, so it needs to be stored in a cool, dry place. I just leave my biscotti out on the counter as I live in a very dry climate and it's perfect for days. Do not store biscotti under a cake dome or in a tupperware as it will make it soggy. If you live in a very humid climate, the fridge or freezer is your best bet for biscotti!

Craving More?

chocolate malt biscotti

Chocolate Malt Biscotti

Mimi Council
Dutch cocoa and malted malt powder come together in this decadent and easy biscotti recipe. This Chocolate Malt Biscotti is incredibly nostalgic if you are a fan of malted milkshakes!
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Makes 12 biscotti
Calories 221 kcal

Ingredients
 
 

Dough

Topping

Instructions
 

  • 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.

Notes

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.

Nutrition

Calories: 221kcalCarbohydrates: 33gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 231mgPotassium: 85mgFiber: 1gSugar: 17gVitamin A: 280IUVitamin C: 0.1mgCalcium: 49mgIron: 1mg
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