I’ve been making biscotti for years and my go-to recipe yields biscotti that are crisp rather than hard, and it lends itself perfectly to a Strawberry Biscotti Recipe that surprised even me.

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I’ve been baking biscotti for years and I always fall back on my go-to dough, the one that comes out crisp not rock hard, exactly how I want it. For this Neopolitan Chocolate Chip Biscotti I lean on trusty all purpose flour for the backbone and a good scatter of mini chocolate chips for sneaky pockets of sweet.

It looks straightforward but there are surprising turns in each bite, little flaws that actually make it more interesting, and I love watching folks try to guess what changes between bites. If you like curiosity in a cookie, this one will make you rethink biscotti.

Ingredients

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All purpose flour gives structure and carbs, keeps biscotti crisp, low fiber not nutrient dense.
Granulated sugar adds sweetness and crunch, it’s mostly simple carbs, masks bitter notes.
Eggs provide protein, moisture and binding, helps rise a bit, enriches overall flavor.
Butter adds richness, tenderness, fat carries flavor, makes crumb tender and richer.
Unsweetened cocoa powder gives deep chocolate flavor, adds bitterness and color, few sugars.
Freeze dried strawberry powder brings bright fruity tang, natural color, light acidity and aroma.
Mini chocolate chips create melty chocolate pockets, make it richer and sweeter, mostly sugar and fat.
Optional sliced almonds add crunch, healthy fats and protein, give nutty depth and texture.

Ingredient Quantities

2 1/2 cups (300 g) all purpose flour

1 cup (200 g) granulated sugar

2 tsp baking powder

1/2 tsp fine salt

3 large eggs

6 tbsp (85 g) unsalted butter, melted

1 tsp vanilla extract

1/3 cup (35 g) unsweetened cocoa powder

1/3 cup (30 g) freeze dried strawberry powder

1 cup (170 g) mini chocolate chips

1/2 cup (60 g) sliced or chopped almonds optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper, set aside.

2. In a large bowl whisk together 2 1/2 cups flour, 1 cup sugar, 2 tsp baking powder and 1/2 tsp fine salt until even, dont worry about perfect smoothness.

3. In a separate bowl beat 3 large eggs with 6 tbsp melted unsalted butter and 1 tsp vanilla until combined, then stir the wet into the dry until a shaggy dough forms, dont overmix or the biscotti will get tough.

4. Fold in 1 cup mini chocolate chips and 1/2 cup sliced or chopped almonds if using, then divide the dough into three roughly equal pieces by eye or on a scale.

5. Stir 1/3 cup unsweetened cocoa powder into one portion, and 1/3 cup freeze dried strawberry powder into a second portion, leave the third plain; knead each gently until the powders are fully incorporated, the dough will be sticky but manageable.

6. Shape each colored portion into a log about 10 to 12 inches long and 1 1/2 to 2 inches wide, put the three logs side by side, stack them so the layers stick together and gently press and roll once or twice to create a marbled, Neapolitan look, its okay if it looks rustic.

7. Chill the stacked log for 10 to 15 minutes to firm slightly, then bake on the prepared sheet at 350°F (175°C) for 25 to 30 minutes or until set and lightly golden, dont overbake here.

8. Let the log cool on the sheet for about 10 minutes, transfer to a cutting board and slice diagonally into about 3/4 inch thick slices with a serrated knife, return the slices cut side down to the baking sheet.

9. Reduce oven to 325°F (160°C) and bake the slices for 10 to 12 minutes per side, flip once, until crisp and dry. Cool completely on a wire rack then store in an airtight container for up to 2 weeks.

Equipment Needed

1. Oven (you’ll preheat to 350°F / 175°C)
2. Baking sheet and parchment paper
3. Mixing bowls, one large and one medium
4. Whisk or hand mixer for eggs and dry mix
5. Measuring cups and spoons plus a kitchen scale if you have one
6. Rubber spatula and wooden spoon for folding the dough
7. Serrated knife and cutting board for slicing the log
8. Wire cooling rack and oven mitts

FAQ

Q: What makes these Neapolitan and how do I get the three colors? A: Split the dough into three equal pieces, leave one plain, stir the cocoa into one portion and the freeze-dried strawberry powder into the other. Shape as three logs and either bake them side by side and press gently together for a layered look, or bake separately then slice and stack. It’s simple, and the powders give the color and flavor.

Q: Do biscotti really need to be baked twice? A: Yes. The first bake sets the log so you can slice it, the second bake dries the slices into that hard, dunkable texture. Typical timing is about 350 F for 20 to 30 minutes for the log, cool 10 minutes, slice 1/2 inch thick, then 8 to 12 minutes per side at 325 F until dry. Times vary by oven, so watch for color.

Q: My dough is too sticky to shape, now what? A: Chill it 20 to 30 minutes, dust your hands and counter with a little flour and try again. If it’s still sticky add flour 1 tablespoon at a time until workable, but don’t overdo it or your biscotti will be tough.

Q: I don’t have freeze-dried strawberry powder, can I substitute? A: You can grind freeze-dried strawberries if you have whole ones, that’s the closest swap. Fresh strawberries or jam won’t work cause they add too much moisture. If you can’t get any, just skip it and make plain or chocolate-strawberry by adding a tiny bit of pink food coloring, though flavor won’t be the same.

Q: Can I change the chocolate chips or nuts? A: Sure, use regular or chopped chocolate if you prefer bigger chunks. Almonds are optional, but toasting them first gives more flavor. You can also use pecans or hazelnuts, just fold them in gently so the dough doesn’t get overworked.

Q: How should I store these and how long will they stay good? A: Cool completely, then keep in an airtight container at room temp for up to 2 weeks. For longer storage freeze in a sealed bag up to 3 months. To freshen and re-crisp, warm in a 300 F oven for 5 to 7 minutes.

Neopolitan Chocolate Chip Biscotti Recipe Substitutions and Variations

All purpose flour: swap for a 1:1 gluten free all purpose blend (one that contains xanthan gum) for similar texture, or use whole wheat pastry flour 1:1 — dough will be a bit denser so you may need 1–2 tbsp milk if it seems too dry.
Granulated sugar: use light brown sugar 1:1 for a slightly caramel flavor and chewier bite, or coconut sugar 1:1 for a deeper, less sweet note.
Unsalted butter, melted: replace with melted coconut oil 1:1 (gives a hint of coconut), or neutral vegetable oil 1:1 if you want no added flavor.
Freeze dried strawberry powder: swap for freeze dried raspberry powder 1:1, or pulse chopped dried strawberries in a spice grinder for about 2–3 tbsp to approximate the berry texture and flavor.

Pro Tips

– Tip 1: Weigh stuff if you can, especially the flour and the powders. Cup measurements can lie, and a scale makes the difference between crumbly biscotti and chewy ones. If you dont have a scale, spoon the flour into the cup then level it with a knife.

– Tip 2: Chill the stacked log 10 to 15 minutes like the recipe says, but if your kitchen is warm give it a few extra. Cooler dough slices cleaner, and it stops the chocolate chips from smearing into the colored layers. Dont freeze it solid though or youll get cracking when you slice.

– Tip 3: Toast the almonds first and let them cool, it adds so much more flavor. Also try popping the mini chips in the fridge for 10 minutes before folding in so they stay distinct instead of melting into the dough.

– Tip 4: Use a sharp serrated knife and cut with a gentle sawing motion, and only slice when the log is warm not piping hot. Keep slices even, about 3/4 inch, so the second bake dries them out evenly; if theyre thicker theyll need much longer and can get overbrowned.

Neopolitan Chocolate Chip Biscotti Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’ve been making biscotti for years and my go-to recipe yields biscotti that are crisp rather than hard, and it lends itself perfectly to a Strawberry Biscotti Recipe that surprised even me.

Servings

servings

Calories

337

kcal

Equipment: 1. Oven (you’ll preheat to 350°F / 175°C)
2. Baking sheet and parchment paper
3. Mixing bowls, one large and one medium
4. Whisk or hand mixer for eggs and dry mix
5. Measuring cups and spoons plus a kitchen scale if you have one
6. Rubber spatula and wooden spoon for folding the dough
7. Serrated knife and cutting board for slicing the log
8. Wire cooling rack and oven mitts

Ingredients

2 1/2 cups (300 g) all purpose flour
1 cup (200 g) granulated sugar
2 tsp baking powder
1/2 tsp fine salt
3 large eggs
6 tbsp (85 g) unsalted butter, melted
1 tsp vanilla extract
1/3 cup (35 g) unsweetened cocoa powder
1/3 cup (30 g) freeze dried strawberry powder
1 cup (170 g) mini chocolate chips
1/2 cup (60 g) sliced or chopped almonds optional

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper, set aside.
In a large bowl whisk together 2 1/2 cups flour, 1 cup sugar, 2 tsp baking powder and 1/2 tsp fine salt until even, dont worry about perfect smoothness.
In a separate bowl beat 3 large eggs with 6 tbsp melted unsalted butter and 1 tsp vanilla until combined, then stir the wet into the dry until a shaggy dough forms, dont overmix or the biscotti will get tough.
Fold in 1 cup mini chocolate chips and 1/2 cup sliced or chopped almonds if using, then divide the dough into three roughly equal pieces by eye or on a scale.
Stir 1/3 cup unsweetened cocoa powder into one portion, and 1/3 cup freeze dried strawberry powder into a second portion, leave the third plain; knead each gently until the powders are fully incorporated, the dough will be sticky but manageable.
Shape each colored portion into a log about 10 to 12 inches long and 1 1/2 to 2 inches wide, put the three logs side by side, stack them so the layers stick together and gently press and roll once or twice to create a marbled, Neapolitan look, its okay if it looks rustic.
Chill the stacked log for 10 to 15 minutes to firm slightly, then bake on the prepared sheet at 350°F (175°C) for 25 to 30 minutes or until set and lightly golden, dont overbake here.
Let the log cool on the sheet for about 10 minutes, transfer to a cutting board and slice diagonally into about 3/4 inch thick slices with a serrated knife, return the slices cut side down to the baking sheet.
Reduce oven to 325°F (160°C) and bake the slices for 10 to 12 minutes per side, flip once, until crisp and dry. Cool completely on a wire rack then store in an airtight container for up to 2 weeks.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.