Two-tone cookies

Name: Two-tone cookies
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 22
Ingredients: Type 00 flour 3 cups; Almond flour 3 tbsp; Unsweetened cocoa powder 0.3 cup; Butter (cold from the fridge) 5.3 oz; Brown sugar ½ cup; Eggs (1 medium at room temperature) 2 oz; Baking powder 0.8 tsp; Fresh liquid cream ½ cup

it de fr es br

293

Calories per serving

Vegetarian

Energy Kcal 293
Carbohydrates g 38
of which sugars g 12.2
Protein g 5.1
Fats g 13.4
of which saturated fat g 7.18
Fiber g 1.6
Cholesterol mg 53
Sodium mg 26

Difficulty: Easy
Prep time: 40 min
Cook time: 25 min
Makes: 22 pieces
Cost: Low
Note plus 30 min of pastry dough resting time

PRESENTATION

Two-tone biscotti, you know, are like a little piece of heaven from Italian kitchens. Really, they mix cream and chocolate in every crunchy bite—super tasty. Imagine this: tender vanilla on one side, rich, crisp chocolate on the other. Delicious, right? These chocolate and vanilla biscotti are a staple across Italy. They're perfect when you are craving something sweet but not too complicated to make.

The bicolored look? It’s not just for show. I mean, it really shows how the sweet cream and deep cocoa work together—so so good. These two-tone biscotti light up breakfast tables and make for awesome after-school snacks. People of all ages love that classic crunch, especially when dunked in a cold glass of milk or a hot cup of coffee. And here's the thing: anyone who knows Italian baked goods is aware that this flavor combo is a frequent favorite.

They’re the kind of homemade biscotti that bring you back to sitting around the kitchen table with family, sharing stories and laughter, reaching for another crispy cookie. While they're like other twice-baked cookies, what sets these apart is the simple method and playful layers. Pretty simple. You don't need anything fancy—just a few basic ingredients, and boom! You’ve got a batch of golden, moist treats that taste like they’re straight from a little bakery in Italy. Some regions even switch up the fillings or twist the layers, adding a unique touch to these traditional Italian cookies.

Whether you dip them in milk, coffee, or just enjoy them solo, this easy biscotti recipe wins hearts with its fun look and amazing flavor. Seriously, it’s the kind of snack that sticks with you, simple yet always welcome when you want something special but not too fussy. I gotta say, it’s a taste of Italy that really brings warmth and joy to any occasion.

How to prepare Two-tone cookies

To prepare the two-tone cookies, pour the cold cubed butter 1 and brown sugar 2 into the bowl of the stand mixer. Mix the ingredients with the paddle attachment for a couple of minutes, then add the egg at room temperature 3. Mix until you obtain a homogeneous mixture.

Add the all-purpose flour 4 and the previously sifted baking powder 5 to the mixture. Mix for a few seconds and also add the fresh cream 6.

Keep mixing with the paddle until you obtain a homogeneous and compact dough 7. Then divide the dough into two equal parts and transfer them into two different bowls. In one of these, add the almond flour 9

and work quickly with your hands until it is well absorbed. In the second bowl, add the previously sifted cocoa. Work quickly with your hands to mix the ingredients but without warming the dough too much 12.

When you have obtained two homogeneous doughs 13, cover with plastic wrap 14 and let them rest in the refrigerator for at least 30 min. Remove the doughs from the refrigerator. Start with the white one. Take it and work it on the surface to form a loaf 15 about 0.4 inches thick.

Then cut into strips 4 inches long 16, cutting the dough with a knife or dough scraper. Place them gently on a baking tray lined with parchment paper or on a tray 17. Continue until the white dough is finished, then work with the cocoa dough. As before, form a loaf about 0.4 inches thick 18.

Cut strips 4 inches long 19 and transfer them onto a tray 20. In total, you should obtain 22 white strips and 22 black strips. Now you just need to form the cookies. Take one of the white strips, place it on a baking tray with parchment paper, and shape it into a C 21.

Now take a cocoa strip, shape it the same way, and place it on one side above the white dough and on the other side below. Then gently press them together with your hands 22. You will get cookies with a diameter of about 3 inches. Continue this way until you finish the strips and form all the cookies 23. Now proceed to baking: bake the cookies in a preheated static oven at 338°F for 25 minutes, on the middle rack, using the static oven. Then remove from the oven and let cool 34 before transferring the cookies to a tray or a tin box.