Chef Chuck's Chocolate Wafer Biscotti

Chocolate Wafer Biscotti

Sweet, light and crunchy around the edges compliment the creamy chocolate filled inside, making this biscotti sandwich the perfect little treat. Enjoy after dinner, or pair with tea and coffee for mid morning pick-me-up.

Chocolate Wafer Biscotti

14 tablespoons butter, softened

1 1/2 cups flour

1 cup sugar

4 egg whites

rind of 1 lemon

1/2 vanilla bean or 1 teaspoon vanilla

pinch of salt

nutella for filling

In a mixer on low speed beat butter then add egg whites. When combined add sugar, flour, salt, vanilla and lemon rind. On a baking sheet lined with parchment paper and a spray of Pam use a pastry bag, form cookies 3 to 4 inches long and 1 inch wide. Bake at 375 degrees for 7 minutes or till edges of cookie are golden. Cool on a rack and use nutella for cookie filling.

Chef Chuck's Almond Biscotti

Biscotti di Mandorla

Let's get dunking! The almond biscotti are one of my favorite cookies. I have posted my chocolate biscotti in the past and they are both off the charts! We bake the biscotti a shorter time than usual, so that they are not so hard, but still dunkable!

Almond Biscotti
2/3 cup whole almonds
1/2 cup butter, softened
3/4 cup sugar
1/2 teaspoon almond extract
1 teaspoon vanilla
2 eggs
2 cups flour plus 2 tablespoons
1/4 teaspoon baking powder
1/4 teaspoon salt
3 ounces bittersweet chocolate


Bake nuts 8-10 minutes at 350 degrees, cool and chop, set aside. In a mixer cream butter and sugar till light and fluffy. Add eggs one at a time, vanilla, almond extract, flour, baking powder, salt and nuts. Grease a baking pan, divide dough in half, place on pan 1/2" high and about 3 1/2" wide. Bake at 325 degrees about 25 minutes, cool 5 - 10 minutes, cut 1" thick, and bake another 5 minutes. Remove cookies and cool on rack. Melt chocolate and drizzle on cookies.