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Crispy Chocolate-Covered Strawberry Biscotti

chocolate-covered strawberry biscotti - featured image
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Golden, crunchy biscotti studded with tangy dried strawberries and dipped in rich dark chocolate—perfect for coffee breaks, gifting, or a sweet treat any time. This easy, crowd-pleasing recipe brings together classic Italian flavors with a playful twist.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (56g) unsalted butter, melted and cooled
  • 2 tablespoons neutral oil (such as canola or light olive oil)
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 3/4 cup (90g) dried strawberries, finely chopped
  • 1/4 cup (45g) mini chocolate chips (optional)
  • 6 oz (170g) dark chocolate or semisweet chocolate, chopped or chips
  • 1 teaspoon coconut oil (optional, for chocolate dip)
  • Extra dried strawberry bits for sprinkling (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly blended.
  3. In another bowl, whisk eggs until foamy. Add melted butter, oil, vanilla extract, and almond extract (if using); whisk until smooth.
  4. Pour wet ingredients into dry ingredients. Stir with a rubber spatula until a thick, slightly sticky dough forms. If too dry, add a teaspoon or two of milk; if too wet, add a bit more flour.
  5. Fold in chopped dried strawberries and mini chocolate chips (if using).
  6. With floured hands, divide dough in half. Shape each half into a log about 9 x 2.5 inches directly on the lined baking sheet. Flatten tops slightly.
  7. Bake for 25-28 minutes, until logs are golden and set. Rotate pan halfway through baking.
  8. Let logs cool on the sheet for 10 minutes. Slice each log on the diagonal into 3/4-inch pieces using a serrated knife.
  9. Arrange slices cut-side down on the baking sheet. Bake for 12 minutes, flip, then bake another 10-12 minutes until dry and crisp.
  10. Transfer biscotti to a wire rack and cool completely before dipping.
  11. Melt dark chocolate and coconut oil (if using) in a microwave-safe bowl in 20-second bursts, stirring until smooth, or use a double boiler.
  12. Dip one end of each biscotti into melted chocolate. Let excess drip off, then lay on parchment. Sprinkle with extra dried strawberry bits if desired.
  13. Let chocolate set at room temperature or in the fridge for 15 minutes. Store in an airtight container.

Notes

For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, use all oil instead of butter and skip chocolate chips (but keep the dark chocolate coating). Let logs cool before slicing for clean cuts. Biscotti keep well for up to 2 weeks in an airtight container. Freeze undipped biscotti for up to 3 months.

Nutrition

Keywords: biscotti, chocolate, strawberry, coffee, Italian cookies, dessert, gift, brunch, easy biscotti, homemade

Find it online: https://evabake.com/crispy-chocolate-covered-strawberry-biscotti-recipe-for-coffee-lovers/