Chocolate Malt Biscotti
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
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!).
Table of Contents
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!
Ingredients
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
NuNaturals Organic Dutch Cocoa Powder
King Arthur Malted Milk Powder
Tools Needed
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)
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
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).
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
Yes, just add ¼ teaspoon of fine sea salt to the recipe.
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.
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
Ingredients
Dough
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 2 large eggs
- 212 grams all purpose flour
- 28 grams Dutch cocoa powder (sifted)
- 28 grams King Arthur Malted Milk Powder
- 1 ½ teaspoons baking powder
- 1 teaspoon ground vanilla bean
- ½ teaspoon fine sea salt
Topping
- 2 tablespoons cane sugar
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
Nutrition
Join Our Organic Community
Leave a Comment