Don’t even tell me you don’t like biscotti. You’ve probably only ever tried the kind they sell by the cash register in chain store coffee shops–stale, dry, and tasting vaguely like a toddler’s teething biscuit.
But real, homemade biscotti are nothing like that. They’re crispy and crumbly and tender, like shortbread.
I also don’t understand why everyone is so refined when it comes to biscotti. Why do they have to be flavored so delicately, with anise or almond and nothing else? The truth is, you can add almost anything you want to biscotti dough, just like any other cookie dough. Kitchen sink biscotti? I’m all about it.
Case in point: these chocolate-covered pretzel biscotti, which are hands down one of the most delicious things to come out of my kitchen in… at least a few weeks. I do cook a lot 🙂
We are coming up on a big week in our house. Alex and Owen have birthdays three days apart in October. And I almost can’t believe I am saying this but… I just can’t make two different cakes. We’re already having one (homemade) cake for Owen’s actual birthday and than another (bakery) cake for his birthday party. A third cake just seems a little excessive, even by my incredibly lenient standards. Poor Alex gets the short end of the stick.
Except not really. Because I still wanted to make him something special and sweet to mark the occasion. He loves chocolate-covered pretzels and he loves coffee, so I decided to make these biscotti so he could literally dunk a chocolate-covered pretzel into his coffee. Kinda genius, right?
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cup crushed thin pretzel twists (about 60 pretzels)
- 2 cups chocolate chips (milk, dark, or semi-sweet)
- Combine the flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs 1 at a time. Beat in the vanilla extract. Gradually add the flour and beat just until combined. Beat in the crushed pretzels.
- Divide the dough into 2 balls. Wrap in plastic and chill in the freezer for 30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. With floured hands, form each half of dough into a log 12-14 inches long. Transfer the logs to the baking sheet and flatten slightly. Bake until golden-brown and dry to the touch, 30 minutes.
- Remove the baking sheet with the logs from the oven. Reduce the temperature to 300°F. Cool the logs for 30 minutes. Working with one log at a time, transfer to a cutting board and slice on the diagonal into 3/4-1-inch slices. Stand the slices up on the baking sheet.
- Return to the oven and bake for 30 minutes. Transfer the biscotti to a wire rackand cool completely.
- Line a baking sheet with wax paper or parchment paper. Put the chocolate in a large, microwave-safe bowl and microwave in 30 second bursts until melted and smooth. Dip the bottom (flat) side of each biscotti into the melted chocolate. Lay the biscotti flat (cut side down) on the baking sheet. Let stand until the chocolate is set. Transfer to an air-tight container and store at room temperature for up to 3 weeks.