Marbled Biscotti Homemade

Why You’ll Love This Recipe

These biscotti look as good as they taste, with a marbled design that makes every cookie unique. They’re crunchy without being overly hard, lightly sweet, and perfectly balanced between rich cocoa and buttery vanilla. They’re also made with simple ingredients, store well, and are easy to customize with nuts, chocolate chips, or drizzled toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Unsweetened cocoa powder

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each, then mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture until a soft dough forms.
6. Divide the dough in half. In one half, mix in the cocoa powder to create the chocolate dough.
7. Lightly knead or twist together the two doughs to create a marbled effect—don’t overmix or the swirls will disappear.
8. Shape the dough into a log (about 12 inches long and 3 inches wide) and place it on the prepared baking sheet.
9. Bake for 25–30 minutes, or until the log is set and lightly golden. Remove and let cool for 10 minutes.
10. Reduce the oven temperature to 300°F (150°C).
11. Using a serrated knife, slice the log diagonally into ½-inch thick pieces. Place slices cut-side down on the baking sheet.
12. Bake for another 10–12 minutes per side, or until dry and crisp. Let cool completely before serving or storing.

Servings and timing

This recipe makes about 18–20 biscotti.
Prep time: 20 minutes
First bake: 25–30 minutes
Second bake: 20–24 minutes
Cooling time: 15 minutes
Total time: about 1 hour 20 minutes

Variations

• Add chocolate chips or chopped nuts: Mix into each dough before marbling.
• Drizzle with chocolate: Melt white or dark chocolate and drizzle over cooled biscotti for decoration.
• Espresso flavor: Add 1 teaspoon of instant espresso powder to the chocolate dough.
• Almond extract: Use almond instead of vanilla for a different flavor profile.
• Dip in chocolate: Dip the ends of the biscotti in melted chocolate for a bakery-style touch.

Storage/Reheating

Store marbled biscotti in an airtight container at room temperature for up to 2 weeks.
To freeze, place cooled biscotti in a freezer-safe container for up to 3 months.
No reheating is required, but you can warm them in a 300°F (150°C) oven for a few minutes to refresh their crispness.

FAQs

Why did my biscotti crumble when slicing?

Let the log cool for 10 minutes after the first bake and use a serrated knife with gentle pressure for clean slices.

Can I make them softer?

Biscotti are meant to be crisp, but you can reduce the second bake time slightly for a less crunchy texture.

How do I get a better marble pattern?

Gently twist and fold the two doughs together just once or twice—avoid overmixing to keep the swirls distinct.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour substitute. The texture may be slightly different but still delicious.

Can I reduce the sugar?

Yes, but the cookies may be less crisp. Try cutting back by 1/4 cup if you prefer a less sweet biscotti.

Do I have to bake them twice?

Yes, the second bake is what gives biscotti their classic crunchy texture.

Can I add flavoring oils?

Yes, a drop or two of orange, almond, or hazelnut extract can elevate the flavor.

What’s the best way to serve biscotti?

Serve with coffee, tea, hot chocolate, or even dipped in sweet dessert wine like Vin Santo.

Can I use Dutch-processed cocoa powder?

Yes, it gives a deeper chocolate flavor and works well in this recipe.

Can I shape them into smaller logs?

Yes, shaping two smaller logs will give you mini biscotti. Reduce baking time slightly and watch carefully.

Conclusion

Homemade marbled biscotti are a beautiful and delicious twist on a classic treat. With their elegant swirl of chocolate and vanilla, crisp texture, and customizable options, they’re perfect for coffee breaks, gift boxes, or any time you want something a little extra special. Bake a batch, share with friends, or keep them all to yourself—these biscotti are worth savoring.

Marbled Biscotti Homemade

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Marbled biscotti are crisp, twice-baked cookies swirled with chocolate and vanilla dough. These elegant, lightly sweet treats are perfect for dunking in coffee or gifting during the holidays.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 18–20 biscotti
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5. Gradually add dry ingredients to the wet mixture to form a soft dough.
6. Divide the dough in half. Mix cocoa powder into one half to create chocolate dough.
7. Lightly knead or twist the vanilla and chocolate doughs together to create a marbled effect—do not overmix.
8. Shape dough into a log about 12 inches long and 3 inches wide. Place on the prepared baking sheet.
9. Bake for 25–30 minutes or until set and lightly golden. Remove from oven and let cool for 10 minutes.
10. Reduce oven temperature to 300°F (150°C).
11. Slice the log diagonally into 1/2-inch thick pieces using a serrated knife.
12. Place slices cut-side down on the baking sheet. Bake for 10–12 minutes per side, until crisp.
13. Let biscotti cool completely before serving or storing.

Notes

• Don’t overmix the doughs when marbling to keep the swirls defined.
• Use a serrated knife and gentle pressure to avoid crumbling during slicing.
• Store in an airtight container to maintain crispness.

Nutrition

• Serving Size: 1 biscotti
• Calories: 120
• Sugar: 8g
• Sodium: 70mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg