Chocolate Malt Biscotti
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!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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.
- Add the flour, cocoa powder, malt powder, baking powder, vanilla bean, and sea salt to the butter mixture. 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 15 to 20 minutes. Trim off the edges, then slice into 12 pieces and separate them.
- Bake again for 15 to 20 minutes or until the biscotti is crispy. Allow to cool completely on the baking sheet before serving.
- Store in a cool dry place for up to 7 days.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- I use a stand mixer for ease, but if you just have an electric mixer like a hand mixer, that's okay. You may just need to finish and stir the dough by hand as it is a little stiffer dough compared to some cookie dough.
- 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.
- 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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