Double Chocolate Malted Milk Biscotti

A big favorite amongst chocolate lovers, people of all ages will go for this candy-infused version of the biscotti. 

Prep: 30 minutes

Bake: 25 minutes at 325°F + 16 minutes at 325°F

Cool: 1 hour

Makes: 36 cookies


For the biscotti

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/4 cup malted milk powder (I used Nestle Ovaltine Chocolate Malt Flavored Milk Additive for this recipe)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup granulated sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup coarsely chopped malted milk balls (Whoppers)
  • 1/2 cup milk chocolate pieces

For the dipping chocolate

  • 8 ounces bittersweet baking chocolate, chopped
  • 2 tablespoons butter

For the biscotti:

  1. Preheat oven to 325°F . Line a large cookie sheet with parchment paper; set aside.
  2. In a large bowl stir together flour, cocoa powder, malted milk powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside. In a medium bowl whisk together eggs, sugar, melted butter, and vanilla. Add egg mixture to the flour mixture; stir until dough starts to form a ball. Stir in malted milk balls and chocolate pieces (dough will be crumbly). Knead the dough until it comes together.
  3. Turn the dough out onto a lightly floured surface. Divide dough in half. Shape each half into a 10 inch log and place about 3 inches apart on the prepared cookie sheet; flatten slightly to about 2 inches wide.
  4. Bake for 25 minutes. Cool on cookie sheet on a wire rack for at least 1 hour. Biscotti 2 - The Cosmic Kitchen
  5. Transfer logs to a cutting board. Using a serrated knife, cut each log diagonally into 1 inch slices. Place slices, cut sides down, on cookie sheet.
  6. Bake for 8 minutes. Turn slices over; bake for 8 minutes more. Transfer to a wire rack; cool. (Cookies will crisp as they cool.)

For the dipping chocolate:

  1. In a heatproof bowl over a pan of boiling water, stir and melt the chocolate and butter together until combined.
  2. When the biscotti have cooled, dip the bottoms in the melted chocolate, then allow to set, lying on their sides on baking paper.

Biscotti - The Cosmic Kitchen

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