These are by far the best Ube Rice Krispie Treats on the internet. Thanks to vegan butter and vegan marshmallows, they’re entirely vegan and perfect with sharing with vegetarian and vegan friends. All you need is 5 ingredients!
These are by far the best Ube Rice Krispie Treats on the internet. Thanks to vegan butter and marshmallows, this Filipino-inspired snack is entirely vegan and perfect for sharing with vegetarian and vegan friends. All you need is five ingredients!
Ube recipes are popular on social media right now for their striking, vibrant purple color. As a proud Filipino who has been eating ube in Filipino recipes my entire life, I’m happy to see ube getting the press it deserves!
However, most ube rice krispie treat recipes online just add ube extract to classic rice krispie treats, similar to adding food coloring to desserts.
We’re going to teach you a better way to make ube rice krispie treats that infuse them with both purple color and actual ube flavor! The secret? Adding authentic ube halaya!
Ube Halaya is essentially a filipino jam made from mashed ube. It’s one of our favorite ways to instantly add real ube flavor to desserts. We’ve used it in the past to make several ube-infused twists on recipes like Horchata, Mochi, Creme Brûlée, Ube Ice Cream, and more traditional recipes like our Ube Ensaymada.
It’s a homemade staple you’re always going to want to have on hand for making the best ube desserts. Now, without further ado, let’s make the best ube rice krispie treats!
Ingredients You’ll Need
Vegan butter: Any vegan butter sticks of choice will work well. We like Country Crock or Earth Balance.
Ube halaya: Traditional ube halaya is not vegan, so follow our Homemade Filipino Purple Yam Jam recipe to make this recipe 100% vegan! It’s easy to prepare in advance.
Ube extract: Intensifies the purple color and adds an additional essence of ube. We buy our ube extract on Amazon.
Vegan mini marshmallows: Regular marshmallows contain gelatin, which is neither vegan nor vegetarian! Instead, use any plain, store-bought vegan mini marshmallows of choice.
Puffed rice cereal: Kellogg’s Rice Krispies are technically not vegan because their D3 is derived from animals, but generic versions of “puffed cereal” are typically vegan! Nature’s Path is a good brand.
Prepare your baking dish and cereal. Line a square 8×8” baking dish with parchment paper. A 8.5×4.5″ loaf pan would also work! Place the puffed cereal in a large mixing bowl and set aside.
Melt the vegan butter. Add the vegan butter to a large pot over medium-low heat. Stir occasionally until the butter is completely melted.
Add mini vegan marshmallows. Add in the vegan mini marshmallows and stir frequently using a wooden spoon until nice and gooey, about 10 minutes.
Add the ube and salt. Add in the ube halaya, ube extract and pinch of salt. Whisk until combined. It may not get completely uniform but that is ok.
Combine with the cereal. Pour the ube marshmallow mixture into the cereal and mix everything until it is well combined. Make sure to work fast! The melted marshmallows will start to firm up quickly once removed from the heat and will become hard to stir with the cereal if you don’t work quickly. We have found it helpful to use 2 spoons and mix it as you would toss a salad.
Transfer to the baking dish. Quickly transfer the rice krispie treats mixture to a prepared loaf pan. Press firmly into the baking dish using your the back of a spoon. If it is too sticky, you can cover the surface with an additional layer of parchment paper, and then press the krispies down through that.
Cool completely. Allow the rice Krispie treats cool completely in the refrigerator for at least an hour. Once set, slice and enjoy!
Frequently Asked Questions
What sized baking dish should I use?
We used an 8×8″ baking dish, but a loaf pan that is 8.5×4.5″ would also work!
Do I have to use the ube halaya?
Yes, the ratios in these rice krispie treats are precisely balanced, including the ube jam. You need it for the proper cereal-to-binding ratio. Without it, the rice krispie treats would be dry and not hold together well.
Can I use full-sized marshmallows?
Full-sized marshmallows might work, but they’re much more difficult to melt into a uniform, gooey consistency. Vegan mini marshmallows are really the best, if you can find them!
Are these treats gluten-free?
The ingredients are naturally gluten-free (ube is gluten-free!), but if you have a severe gluten intolerance, check that the vegan butter and marshmallows you use are also certified gluten-free.
Storage Instructions
Leftover rice krispie treats will keep for up to 5 days in the refrigerator. If they become too dense, we like to pop them into the microwave for 10-15 seconds to soften up.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
These are by far the best Ube Rice Krispie Treats on the internet. Thanks to vegan butter and vegan marshmallows, they’re entirely vegan and perfect with sharing with vegetarian and vegan friends. All you need is 5 ingredients!
Prepare your baking dish and cereal. Line a square 8×8” baking dish with parchment paper. A 8.5×4.5″ loaf pan would also work! Place the puffed cereal in a large mixing bowl and set aside.
Melt the vegan butter. Add the vegan butter to a large pot over medium-low heat. Stir occasionally until the butter is completely melted.
Add mini vegan marshmallows. Add the vegan mini marshmallows and stir frequently using a wooden spoon until nice and gooey, about 10 minutes.
Add the ube and salt. Add the ube halaya, ube extract and pinch of salt. Whisk until combined. It may not get completely uniform, but that is ok.
Combine with the cereal. Pour the ube marshmallow mixture into the cereal and mix everything until it is well combined. Make sure to work fast! Once removed from the heat, the melted marshmallows will start to firm up quickly and will become hard to stir with the cereal if you don’t work quickly. We have found it helpful to use 2 spoons and mix them as you would toss a salad.
Transfer to the baking dish. Quickly transfer the rice krispie treats mixture to a prepared loaf pan. Press firmly into the baking dish using your the back of a spoon. If it is too sticky, you can cover the surface with an additional layer of parchment paper, and then press the krispies down through that.
Cool completely. Allow the rice Krispie treats cool completely in the refrigerator for at least an hour. Once set, slice and enjoy!
Notes
Storage: Leftover rice krispie treats will keep for up to 5 days in the refrigerator. If they become too dense, we like to pop them into the microwave for 10-15 seconds to soften up.
Marshmallows: Plain marshmallows work fine, too! Full-sized marshmallows are a lot more difficult to melt into a uniform, gooey consistency, so vegan mini marshmallows are recommended!
Elevate your Thanksgiving dessert table with three easy and creative DIY projects … Read more
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Elevate your Thanksgiving dessert table with three easy and creative DIY projects ... Read more
This delicious Pecan Cobbler recipe is one of the easiest desserts to make and so delicious with a gooey caramel pecan filling baked into a delicious cake-like cobbler. Want more delicious dessert recipes? Try Apple Pie, Bananas Foster, Cherry Clafoutis, or Plum Cake! How to make Pecan Cobbler: Make Batter: Slice butter into pieces and…
This delicious Pecan Cobbler recipe is one of the easiest desserts to make and so delicious with a gooey caramel pecan filling baked into a delicious cake-like cobbler.
You get the gooey flavor you love from pecan pie, combined with a cobbler topping. And the best part is how fast and easy it is to make, using a few common pantry ingredients. Serve this yummy cobbler warm with a scoop of vanilla ice cream and a drizzle of caramel sauce if you’re feeling extra.
Make Batter: Slice butter into pieces and place in a 9×13 inch baking dish in the oven while it preheats to 350°F. Remove from oven when butter is melted.
Combine flour, sugar, baking powder, and salt in a large bowl and stir in milk and vanilla just until combined. Pour over the melted butter in the baking dish and spread into an even layer. Sprinkle chopped pecans on top, then brown sugar evenly over everything. Slowly drizzle boiling water on top but don’t stir. Sprinkle ground cinnamon on top.
Bake: Carefully place in the oven and bake for 40-45 minutes, or until batter is nearly set in the middle. Cool for 10 minutes before serving. Serve immediately, while it’s warm, with a scoop of ice cream, if desired.
Make Ahead and Reheating Instructions:
To Make Ahead: This pecan cobbler is best served immediately, but it can be kept covered in the fridge for up to 4-5 days.
To Reheat: The microwave is the easiest and quickest way to heat a serving, but you can also use the oven. Take the cobbler out of the fridge and allow it to come to room temperature. Bake at 350°F until heated through. Place a sheet of tinfoil over the cobbler if it starts getting too brown.
Our delicious Pecan Cobbler recipe has gooey pecan sauce layers with a cake-like cobbler topping. It's one of the easiest warm and comforting desserts you can make.
Preheat oven to 350 degrees F. Slice butter into pieces then add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once butter has melted, remove the pan from the oven.
Batter: In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in milk and vanilla, just until combined.
Assemble: Pour the mixture evenly into the pan, over the melted butter and gently spread into an even layer (don’t stir). Sprinkle chopped pecans on top, then brown sugar evenly over everything. Slowly drizzle the boiling water evenly over the top. Do not stir. Sprinkle ground cinnamon on top.
Bake for 40-45 minutes, or until batter is nearly set in the middle. Cool for 10 minutes before serving. Serve immediately, while it’s warm, with a scoop of ice cream, if desired.
Notes
Make Ahead Instructions: This pecan cobbler is best served immediately, but it can be kept covered in the fridge for up to 4-5 days.Reheating Instructions: The microwave is the easiest and quickest way to heat a serving, but you can also use the oven. Take the cobbler out of the fridge and allow it to come to room temperature. Bake at 350°F for 20 minutes, or until heated through. Place a sheet of tinfoil over the cobbler if it starts getting too brown.
This incredible Chocolate Mousse Cheesecake has layers of creamy cheesecake, chocolate mousse, and chocolate ganache topping all on an Oreo cookie crust. You can impress anyone with this decadent and sophisticated dessert! Want more pie recipes? I recommend Grasshopper Pie, Lemon Meringue Pie, Coconut Cream Pie, Peanut Butter Pie, or Apple Pie! How to make…
This incredible Chocolate Mousse Cheesecake has layers of creamy cheesecake, chocolate mousse, and chocolate ganache topping all on an Oreo cookie crust. You can impress anyone with this decadent and sophisticated dessert!
This is one of my favorite desserts to make for a special occasion because I can make it in advance, and everyone raves about it! It’s as beautiful as it is delicious and I can’t wait for you to try it! Talk about a triple threat with three layers of decadence in every bite.
I first shared this recipe in 2017, adapted from Mel’s Kitchen Cafe’s cheesecake “pie” version. As we’ve enjoyed it over the years I’ve adapted it to bake as a traditional cheesecake in a springform pan, which we prefer, with higher cheesecake to mousse ratio.
How to make Chocolate Mousse Cheesecake:
Oreo Crust: Add whole Oreo cookies to a food processor and pulse until very fine crumbs. Stir in the melted butter. Pour mixture into a 9-inch springform pan. Use the back of a measuring spoon to press it firmly into the bottom and half way up the sides of the pan. Refrigerate while you make the cheesecake filling.
Cheesecake: Cream together the softened cream cheese and granulated sugar until well blended. Add the eggs, egg yolk, and vanilla and mix. Blend in the sour cream. Spread the filling over the Oreo cookie crust in an even layer.
Bake at 325 degrees F for 45-60 minutes, or until the edges are set and the center is slightly firm (it may jiggle just slightly). Remove from oven and allow to cool completely. (No need to bake in a water-bath, since we will add a mousse and ganache on top).
Mousse: Add chocolate chips to a heatproof bowl. Heat ½ cup cream in a microwave safe bowl until hot. Pour over chocolate chips, and set aside for a few minutes, to allow the chocolate to warm. Then stir until smooth. Allow to cool completely.
Add remaining ½ cream to a bowl and whisk until stiff peaks. Gently fold in to chocolate mixtureSpread the mousse over the top of the cooled cheesecake. Refrigerate for at least 3-4 hours, or overnight.
Ganache: Place chocolate chips in a small bowl. Add butter and cream to a saucepan over medium heat, Bring to a simmer. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Stir in vanilla and powdered sugar. Pour the ganache over the chilled cheesecake. Refrigerate for at least an hour before serving
Make Ahead and Storage Instructions:
To Make Ahead: his cheesecake has a few different steps, so consider making some ahead. The Oreo crust can be made days in advance, stored in the fridge. Bake the cheesecake layer one day, cover, and refrigerate then continue with the mousse and ganache the next day.
To Store: Keep any leftovers covered in the refrigerator for 1-3 days.
Oreo Crust: Add whole Oreo cookies to a food processor and pulse until very fine crumbs. Stir in the melted butter. Pour mixture into a 9-inch springform pan. Use the back of a measuring spoon to press it firmly into the bottom and half way up the sides of the pan. Refrigerate while you make the cheesecake filling.
Preheat the oven to 325 degrees F.
Cheesecake: Cream together the softened cream cheese and granulated sugar until well blended. Add the eggs, egg yolk, and vanilla and mix. Mix in the sour cream. Spread the filling over the Oreo cookie crust into an even layer.
Bake at 325 degrees F for 45-60 minutes, or until the edges are set and the center is slightly firm (it may jiggle just slightly).Remove from oven and allow to cool completely. (No need to use a water-bath, since we will add a mousse and ganache on top).
Mousse: Add chocolate chips to a heatproof bowl. In a separate microwave safe bowl (or in a saucepan on the stove), heat ½ cup cream until hot (not boiling). Pour hot cream over chocolate chips, and set aside for a few minutes, to allow the chocolate to warm. Then stir until smooth. Allow to cool completely.
Add remaining ½ cup cream to a mixing bowl and whisk until stiff peaks. Gently fold in to cooled melted chocolate mixture. Spread the mousse over the top of the cooled cheesecake. Refrigerate for at least 3-4 hours, or overnight.
Ganache: Place chocolate chips in a small bowl. Add butter and cream to a saucepan over medium heat. Bring to a simmer. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Stir in vanilla and powdered sugar. Pour the ganache over the chilled cheesecake.
Refrigerate again for at least an hour before serving
Notes
Make Ahead Instructions: This cheesecake has a few different steps, so consider making some ahead. The Oreo crust can be made days in advance, stored in the fridge. Bake the cheesecake layer one day, cover, and refrigerate then continue with the mousse and ganache the next day. I don’t recommend freezing this cheesecake, because the texture of the mousse will change too much. Storage Instructions: Store leftovers in the fridge for 1-3 days, for best quality.
These Vegan Cinnamon Apple Shortbread Bars are everything you love about buttery vegan shortbread cookies baked into ultra thick, buttery bars! They’re infused with tons of apple flavor, warm cinnamon, and melts in your mouth with every bite.
These Vegan Cinnamon Apple Shortbread Bars are everything you love about buttery vegan shortbread cookies baked into ultra-thick, buttery bars! They’re infused with tons of apple flavor and warm cinnamon and melt in your mouth with every bite.
Today, we’re welcoming another easy vegan shortbread cookie recipe to the blog, this time in the form of a cookie bar. These vegan shortbread cookie bars bring all the familiar buttery, crumbly goodness of traditional shortbread but with a bar format’s added convenience and simplicity.
Perfectly golden brown around the edges and infused with warm flavors, these cinnamon apple bars are ideal for sharing during the holiday season or savoring with a warm drink on a cozy night in.
Ingredients You’ll Need
To make these homemade bars, all you need is 7 simple ingredients:
Freeze-dried apples: The key to infusing these shortbread bars with apple flavor without making the shortbread dough overly moist!
Flour: We developed these shortbread bars using regular all-purpose flour because it yields the softest, butteriest shortbread cookie dough. For the best results, we recommend using our weighted measurements for consistent cookie bars every time.
Cinnamon: Adds warmth and spice and enhances the flavor of the apples!
Unsalted butter: Essential for that rich, moist, buttery textured shortbread cookie. We used Country Crock Buttery Sticks, but Earth Balance buttery sticks are also great.
Sugar: We recommend a combination of granulated sugar and light brown sugar for the perfect moistness, additional richness from the molasses, and balanced sweetness.
Vanilla: You can use either vanilla extract or vanilla bean paste for a stronger vanilla flavor.
Preheat and prep. Preheat the oven to 350F and line an 8×8 glass pan with parchment paper.
Process the freeze-dried apples. Add the freeze-dried apples and process on high until a powder forms.
Add the dry ingredients. To the food processor, add the flour, sugars, cinnamon, and salt and pulse to combine.
Add remaining ingredients. Add the cubed vegan butter, sugar, and vanilla, and pulse once more until the shortbread dough forms a coarse meal.
Press into the 8×8 baking dish. Transfer the dough to the prepared pan and press it down to flatten. The dough should be buttery enough to prevent it from sticking to your hands, but if desired, you can cover it with parchment or plastic wrap and then press it into the pan to keep your hands clean.
Bake for 30-35 minutes. Prick the shortbread with a fork, then transfer to the middle oven rack and bake until golden, about 30-35 minutes.
Cool completely, then enjoy! Unlike other vegan cookie recipes that can be eaten while warm and gooey, shortbread cookies are best enjoyed at room temperature. For this reason, we recommend allowing the cookie bars to cool completely before slicing and enjoying!
Frequently Asked Questions
Can I make these cookies with fresh apples?
Fresh apples, unfortunately, won’t look. In addition to making the shortbread cookie dough too moist, the flavor of the apples isn’t nearly as concentrated as freeze-dried apples.
These shortbread bars are naturally vegan, but they are not gluten-free because they are made with regular all-purpose flour.
If you are gluten-free, swapping in a 1:1 gluten-free flour blend should work – we used gluten-free flour to make our original Vegan Shortbread Thumbprint Cookies and it worked really well. If you give it a try, leave us a comment down below!
Is sugar vegan?
Sugar is generally vegan, but there are a few caveats. In the United States, it is common for white sugar to be refined using bone char, which is of course not vegan. However, organic sugars do not follow this same refinement process and are naturally vegan. We use organic sugar when we can – do your best!
Storage Instructions
These shortbread bars will keep best at room temperature in an airtight container for up to 5 days. Leftover bars can also be frozen for up to 3 months. Thaw at room temperature when ready to eat again!
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
These Vegan Cinnamon Apple Shortbread Bars are everything you love about buttery vegan shortbread cookies baked into ultra thick, buttery bars! They’re infused with tons of apple flavor, warm cinnamon, and melts in your mouth with every bite.
Ingredients
40 grams of freeze-dried apples, ground into powder
2 cup (272 grams) all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 sticks unsalted dairy-free butter, cold and cut into cubes
Preheat and prep. Preheat the oven to 350F and line an 8×8 glass pan with parchment paper.
Process the freeze-dried apples. Add the freeze-dried apples and process on high until a powder forms.
Add the dry ingredients. To the food processor, add the flour, sugars, cinnamon, and salt and pulse to combine.
Add remaining ingredients. Add the cubed vegan butter, sugar, and vanilla, and pulse once more until the shortbread dough forms a coarse meal.
Press into the 8×8 baking dish. Transfer the dough to the prepared pan and press it down to flatten. The dough should be buttery enough to prevent it from sticking to your hands, but if desired, you can cover it with parchment or plastic wrap and then press it into the pan to keep your hands clean.
Bake for 30-35 minutes. Prick the shortbread with a fork, then transfer to the middle oven rack and bake until golden, about 30-35 minutes.
Cool completely, then enjoy! Unlike other vegan cookie recipes that can be eaten while warm and gooey, shortbread cookies are best enjoyed at room temperature. For this reason, we recommend allowing the cookie bars to cool completely before slicing and enjoying.
Notes
Storage: These shortbread bars will keep best at room temperature in an airtight container for up to 5 days.
Freezing: Leftover bars can be frozen for up to 3 months. Thaw at room temperature when ready to eat again!
Apple pie cobbler bars are such a delightful fall treat! Perfect for Thanksgiving or any fall holiday, they start with a buttery shortbread crust, a spiced apple and brown sugar filling and a crumbly streusel on top. So delish and easy to make! I’ve got the ultimate Thanksgiving (and fall!) dessert for you. These apple […]
Apple pie cobbler bars are such a delightful fall treat! Perfect for Thanksgiving or any fall holiday, they start with a buttery shortbread crust, a spiced apple and brown sugar filling and a crumbly streusel on top. So delish and easy to make!
I’ve got the ultimate Thanksgiving (and fall!) dessert for you.
These apple pie cobbler bars are incredible, made with a shortbread crust, a soft cinnamony apple filling and a crumb on top that is a bit crunchy. They taste like heaven – apple pie in bar form!
The bars can be made ahead of time and they are so fabulous, basically tasting like a big piece of pie or even an apple crumble. I’m obsessed.
When it comes to fall flavors, I enjoy apple SO much more than pumpkin. Apple cider and apple flavored things are definitely what I crave and love to bake the most. Sure, pumpkin is good. But apple is sweet, crisp and refreshing. It just feels like a fall day.
The original recipe for these bars comes from my cookbook The Pretty Dish. I first shared my blueberry peach cobbler bars in that book and have since made many versions! I make a cranberry cobbler bar and a strawberry cobbler bar – both are incredible.
The bars are also easy!
You essentially make a shortbread crust and a filling.
The shortbread crust is used for both the base of the bar and the crumbly topping.
The filling is obviously used for the… filling. Shocking.
To make the apple filling, I chop and cook the apples a bit. I like to get them somewhat tender so they are bite-able and soft in the bars. This also makes them a bit syrupy. That consistency is easy to come by if you’re using berries or cranberries or peaches. So that’s another benefit to cooking the apples down a bit.
Then, I layer! I press half the shortbread mixture into the pan to form a crust.
Next, I pour the spiced apple filling over the crust.
Finally, the remaining shortbread gets crumbled and sprinkled on top.
These take about 45 minutes to bake and I like to let them cool completely before slicing. You can definitely make them ahead of time (even a few days!) and store them in the fridge to stay fresh. I serve them chilled, at room temp or even warm with vanilla ice cream. They are incredible all ways!
Now if you’re looking to really save some time, I’ll tell you that you totally can use a jar of apple pie filling here. It takes the process of chopping and cooking the apples out of it. It doesn’t taste quite as fresh or homemade, but at the same time it tastes like classic diner apple pie.
Guys, don’t judge me, but I went for years thinking that Biscotti was for old ladies only. Maybe even just the Italian ones. I mean who is eating this cardboard? People whose tastebuds have all died off, obviously. But ohhhh was I wrong. Fresh, home baked biscotti is a delight to the soul. A crispity,…
Guys, don’t judge me, but I went for years thinking that Biscotti was for old ladies only. Maybe even just the Italian ones. I mean who is eating this cardboard? People whose tastebuds have all died off, obviously. But ohhhh was I wrong. Fresh, home baked biscotti is a delight to the soul. A crispity, crunchy, snappy cookie recipe with almond flavor and chocolate chips. PERFECT for dunking in hot chocolate, milk, or coffee. My life may never be the same!
On Saturday I threw an “Art party” for Valentine, who turned 8 over the weekend. Because having 14 little girls running around the house with acrylic paint sounds like my idea of FUN. 🤩 😳
I bought drop cloths in bulk in preparation. The box arrived in the mail and Eric opened it. He was like, really, THIRTY drop cloths?? I was like, I’m sorry, is there a version of this party where you want to run out of plastic to cover up our Actual Furniture, that will be Actually Ruined if all hell breaks loose?? I was about ready to drop-cloth Edison’s entire body, just to keep him from diving right in to the paint, swimming pool style.
We made it through the party just fine, not a drop of paint on the couch or rug. Amazing, right?! Then, just as we were riding off into the sunset, someone was cleaning up and accidentally dropped a glass bowl full of Doritos. It made the most explosive sound and shattered E-V-E-R-Y-W-H-E-R-E, like I’m talking 100 million tiny pieces of glass ALL over my kitchen. The kitchen that was, of course, still strewn with drying paint projects and party appetizers…and now sprinkled with sparkly diamond death shards.
It was one of those moments that was so shocking all I could do was laugh and laugh, standing immobile, with razor bits of glass in my hair.
Mother: 0. Children: 1. I know this wasn’t even their doing, but somehow it still feels like a win for them. I swear I could hear them laughing about the dominance of entropy in the other room.
Well, things are back to normal in my kitchen, no more glass, and we have important things to discuss. Important things like BISCOTTI.
Biscotti: world’s driest most boring cookie??
I had never made biscotti in my life (BECAUSE WHY WOULD YOU), before my best friend Sarah told me that she makes a huge batch every year and keeps it on hand in the freezer for her husband to snack on throughout the Christmas season.
BUT. Sarah’s no fool my friends. She’s the mastermind behind these Chicken Fajitas and this Green Goddess Salad. She knows what’s up. If she thinks biscotti is worth a quadruple batch of every year, I needed to try it out.
What is biscotti?
In Italy, biscotti means cookie (any cookie at all). In America, biscotti means “those rock-hard crunchy cookie-sticks in a glass jar on the counter at the coffee shop.” Waaait, come back! Y’all know that’s not what I’m about. I’ve developed a much more tender, buttery version of Biscotti, that delivers in the snappy crisp category, but still has flavor…and lots of chocolate chips.
They’re still delightfully crisp and just the right shape for dipping into your coffee, hot chocolate, or milk! If I haven’t convinced you yet, just remember that saying you hate biscotti when you’ve only tried the coffeeshop version is like saying you hate spaghetti when you’ve only tried Spaghettios. The Italians know what they’re doing when it comes to food guys, we know this!!
Sarah gave me her recipe, which she found years ago from America’s test kitchen. I tried it and knew I could do better. It wasn’t bad, just not super flavorful. Here’s what I changed:
Important rules for the best Biscotti:
If you don’t find a quality recipe, your biscotti is going to taste like those tough ones they sell at Costco (which also have anise in them, gag.) Here’s what makes this recipe exceptional:
We’re using brown sugar, which brings moisture and flavor.
We’re adding in an extra egg yolk, making the biscotti more moist and tender, while staying characteristically “snappy”
Slice the biscotti as thin as you can without them crumbling into tiny pieces. 1/2 inch is ideal. This gives us biscotti that snaps satisfyingly, rather than the big-n-thicc biscotti baseball bats that you have to unhinge your jaw for.
For heaven’s sake, if you’re a newbie, go easy on yourself: add the chocolate chips. They bring phenomenal flavor and texture. If you are a grown up, add toasted nuts, or dried fruit! Someday I will be as cool and mature as you!
Interview with a 13-year-old about Biscotti
I interviewed my daughter Charlotte to see what she thought about this new “biscotti” that she hadn’t tried before. (Have your tweens tried biscotti?? Sometimes I feel like my kids live under a rock, and then I remember it’s my responsibility to be exposing them to the world. 🤪)
What did you think Biscotti was going to be like at first? “I had never heard of it. But when I saw it, I was like wow, what is this new thing. I thought it looked like bread that had raisins, but it was actually chocolate chips, which is way better of course.” [amen, Charlotte]
When you took your first bite: “I took a bite and it was good. Then I dipped it in hot chocolate, and it was AMAZING. It’s very crispy. It’s especially good when it first comes out of the oven, because it’s super snappy crispy but the chocolate is still warm and melty.”
So, there you go. Biscotti and chocolate: a winning combination indeed.
Biscotti recipe ingredients
For being a “fancy” cookie you usually only see at coffee shops, biscotti come together pretty quickly (no chilling), and most of the ingredients are pantry items you probably already have at home. Glance through the list to see what you need, but be sure to double check the recipe card for full ingredient measurements and instructions!
flour
baking powder
kosher salt
sugar
salted butter
eggs
vanilla extract
almond extract
chocolate chips
How to make biscotti cookies
Let’s get started! Beat up that butter until it’s smooth and creamy. Start out with butter that is slightly softened, but not too much. We are not chilling this dough, so you don’t want the butter overly soft, or your dough will be too soft.
Add in the white and brown sugar. (Brown sugar is less traditional but adds more moisture, making these Biscotti more tender than usual. You already knew you were team brown sugar…now you know why)
Add in 2 eggs plus an extra egg yolk. This extra yolk makes all the difference! It adds more moisture and makes our biscotti richer. Don’t forget the almond AND vanilla extract!
Next add in the flour, baking powder, and kosher salt.
Beat together until almost mixed, then add in those chocolate chips. You can use whatever mix-ins you want, but we are biscotti newbies over here. Be gentle with us, mmkay? Chocolate chips are incredibly accessible!!
Use your spatula to kind of split the dough in half in the bowl. I sprinkled it with flour when I was shooting this, but I honestly don’t feel you need it, because I just use the spatula to get it out of the bowl, instead of my hands. The dough is VERY sticky. If you add enough flour to make it easy to handle with your hands, it’s going to dry out the dough more than we want.
Use the spatula to scrape the dough into two mounds on each side of a half baking sheet, like above. Then get your fingers wet, or rub some butter on your hands. (again, don’t use the flour. It’s not THAT big of a deal, either way will work, just telling you my preference.)
Use your hands to shape the dough into 2 inch by 12 inch logs. You want them nice and flat on top, not rounded.
Then, bake the first time. There are THREE bakes for biscotti. Embrace it, embrace it! You want this first bake to be about 26-29 minutes, depending on your oven. You can see how browned they are on the edges. There should be cracks running all up and down the top of the loaf.
Then, let them chill out on the pan for about 10 minutes.
After 10 minutes, use a sharp serrated knife to cut them into 1/2 inch slices, cut on a bias if you like. Sometimes biscotti is cut a lot thicker than 1/2 inch, but I honestly think this ruins it. I don’t want to gnaw on the end of a huge cookie stick that I can’t get my teeth through. I want a biscotti that is thin enough for my teeth to easily snap and shatter it into submission. So: thin slices. As thin as you can go without the cookie crumbling into pieces.
Oh, and move it to a cutting board if you are not incredibly lazy like I am. 🙈
Lay out the biscotti on a pan (no liner this time) and bake for about 9 minutes. Then flip and bake again. Voila! That’s it! Allow to cool completely if you’re interested in a satisfying snap and a dip in milk. But, also, hot off the cooling rack is melty yet simultaneously crispy—it’s amazing.
And finally, dip in chocolate, if you know what’s good for you!!
How to store leftover biscotti
You can store leftover biscotti in an airtight container on the counter for a surprisingly long time! Technically they won’t spoil for at least a week or two, maybe longer. This is because they don’t have as much moisture as other cookies – they’re basically dehydrated in that second bake. That being said, they are still best fresh, and if you plan to eat the remaining cookies in more than 3-4 days from bake day, I recommend freezing them (instructions below).
Since biscotti don’t spoil quickly, they’re perfect for packing into a priority mail box and shipping to your friends and family for the holidays. If you do want to send them, I recommend nestling them carefully into a ziplock bag, closing it most of the way, and sucking out the air with a straw. Then wrap them in 2-3 layers of bubble wrap, put them into your shipping box (add more items or packing paper above or below as needed so they’re not rattling around!), and tape it tightly closed.
Can you freeze biscotti cookies?
Yes, it’s a great make ahead recipe for that very reason! In fact, my BFF Sarah immediately freezes her biscotti right away every year for her biscotti-obsessed husband to snack on throughout the holidays (you know, sharpied with “DAD’S BISCOTTI DO NOT EAT” so her kids don’t go to town on it). Biscotti will last 2-4 months in the freezer and is an amazing cookie to pull out when someone unexpectedly drops by and you want to offer them something sweet. You can just put it in a ziplock freezer bag, or you can store it in an airtight container if you’re worried about other freezer items smashing it. To eat, leave the bag or container on the counter for a couple hours to come to room temperature. They defrost quickly and maintain great texture and flavor.
Biscotti frequently asked questions
What is the secret to making biscotti?
Biscotti is a bit like a twice-baked potato. You bake it in logs, pull it out, slice it into the classic biscotti shape, and then bake it again for that classic crunch. (Real quote from my SIL Britta: “I’ve never really been into twice baked potatoes. I mean why would I want to have to do something twice. Maybe if it was twice-microwaved potatoes I could get behind that.” I die every time I remember this 😂)
The secret to really great biscotti is just making it yourself so it’s not super hard and dry like it usually is at the coffeeshop. And adding the ratios I’ve included in this recipe: extra egg yolk, plenty of extract. You’ll also get much better flavor without all the preservatives they add at the store.
Are biscotti healthier than cookies?
Generally I would say yes, but really it depends on what you mean by healthy! Biscotti does have less sugar and butter than, say, a chocolate chip cookie, but they’re still definitely a treat. They’re made with white flour, so I wouldn’t eat the whole batch in one go, but they’re perfectly fine to enjoy with your hot chocolate (I mean, you’re drinking hot chocolate anyway!)
What are traditional biscotti made of?
Biscotti have always been grain-based, but you can go as far back as the Roman Empire to find out about “traditional biscotti.” They were originally long-lasting snacks for ancient soldiers to take on the road, rather than a crunchy sweet cookie enjoyed with a hot drink. Traditional biscotti are often made with almonds, but today’s recipe just includes different ratios of many of the same ingredients you’d use to make chocolate chip cookies: flour, sugar, butter, salt, baking powder, eggs, and vanilla extract.
What is the difference between American and Italian biscotti?
In Italy, “biscotti” just means cookie. What we’re making today is inspired by the Italian cantucci cookie, a VERY crunchy, dry, not-so-sweet almond cookie shaped just like biscotti. American biscotti tends to be softer and come in a wide variety of flavors, like the chocolate chip version we’re making today. Perhaps the biggest difference is that Italian biscotti absolutely have to be dipped to be soft enough to enjoy, and tender American biscotti can be eaten without dipping.
Can you eat biscotti by itself?
Can you? Sure. Should you? Only if you like the crunch on its own with no sweet relief from a cold glass of milk (or a hot cup of coffee, tea, or cocoa). Like Oreos, biscotti are better when you dip them. And like Oreos, there are no secret police to judge your private cookie dipping preferences.
Biscotti variations
So many flavors!!
Add chopped nuts (pistachios, almonds, pecans, walnuts, hazelnuts) for chocolate chips. Toast them first!
Add dried fruit, like craisins, dried cherries, or dried pineapple
Instead of chocolate chips, use white chocolate, peanut butter, or cinnamon chips
Add citrus zest. Orange zest would be great with chocolate chips!
Switch out extracts and try coconut, rum, or anise extract
Guys, don't judge me, but I went for years thinking that Biscotti was for old ladies only. Maybe even just the Italian ones. I mean who is eating this cardboard? People whose tastebuds have all died off, obviously. But ohhhh was I wrong. Fresh, home baked biscotti is a delight to the soul. A crispity, crunchy, snappy cookie recipe with almond flavor and chocolate chips. PERFECT for dunking in hot chocolate, milk, or coffee. My life may never be the same!
Make the dough: In a large bowl or stand mixer, add 6 tablespoons slightly softened butter. Beat until smooth, scraping down the sides. Make sure there are no chunks.
Add 1 cup granulated sugar and 1/4 cup packed brown sugar. Beat for 2-3 minutes, scraping down the sides and bottom at least once. The mixture should be light and fluffy.
Add 2 eggs and 1 large egg yolk. Add 1 teaspoon vanilla and 1 teaspoon almond extract. Beat well, scraping the sides and bottom. Keep going until the mixture is completely combined.
Use the spoon and level method to add 2 and 1/4 cups flour; don't stir yet. Use a spoon to add flour to each cup, then level it off. (You don't want it packed in.)
Add 1 and 1/4 teaspoon baking powder and 3/4 teaspoon kosher salt. Use your teaspoon to mix the baking powder and salt into the flour a bit.
Use the beaters to mix the dry ingredients into the butter mixture, until it is almost combined but not quite. Scrape the bottom of the bowl.
Add 1 and 1/4 cups of chocolate chips and mix just until blended, then stop right away. You don't want to over mix, or the biscotti will turn out tough. All the flour should be incorporated.
Transfer the dough to a pan. Split your dough in half with your spatula, and scrape onto the lined baking sheet you have already prepared. The dough is really sticky! Scrape the other half of the dough into another mound on the other side of the pan.
Shape into loaves. Get your finger tips wet, or rub them with a little oil. Use your hands to shape each mound of dough into a long skinny loaf, about 2 inches across and 12 inches long. Make sure there is at least 3-4 inches in between the two loaves, as they will spread a lot while baking. The loaves should be flat on top, not round. See photos!
Bake the loaves at 350 for 28-30 minutes. The edges will be quite golden brown and cracks will be running down the loaves. Leave it in a couple minutes if it doesn't look golden.
Lower the oven temperature to 325.
Let the loaves cool on the pan for 10 minutes.
Transfer to a cutting board. I am super lazy, so I usually skip this and cut my loaves right on the baking sheet. But if you want more elbow room, use a sturdy spatula and your other hand to transfer the loaves to a large cutting board.
Cut the loaves into biscotti. Use a bread knife or sharp serrated knife to slice the loaves on a slight diagonal into slices about 1/2 inch thick, or slightly larger. A full 3/4 inch was a little TOO thick for me. I prefer thin biscotti that is easier to snap through. You do you bro.
Lay out each cut biscotti on its side, with at least 1 inch of space around each biscotti. I don't like to use parchment paper or a silpat for the second bake; the biscotti should be touching the metal.So remove whatever lining you used, and fill up the first pan with cut biscotti. Then add biscotti to the second (unlined) pan, so they all have plenty of room to crisp up in the oven.
Bake the cut biscotti. Did you remember to lower the temperature to 325? I gotchu.Bake the two pans of biscotti at the same time, one pan on a top rack, and the other pan on the bottom rack. Bake for 9 minutes. The biscotti should be getting crisp on top. (If you cut your biscotti on the thick side, you might need 10-11 minutes.)Remove the pans from the oven and shut the oven door.
Flip each biscotti. Use tongs, or burn your fingers a little, as you prefer.
Bake the flipped biscotti. Switch the pans so that the one that was on the top rack last time is on the bottom rack this time. Bake for another 7-9 minutes, until the biscotti are as browned as you like them. The centers of each biscotti should have a VERY slight give when you push in on them, but should overall be pretty firm and golden.
Cool. Let the biscotti cool completely. Aw heck, who am I kidding. Shove one down your gullet RIGHT AWAY.
Dip. If you would like to dip your biscotti in chocolate, melt 1 cup chocolate chips and 1 teaspoon oil or shortening in a shallow bowl in the microwave. Heat in 30 second increments until mostly melted, then stir in the lumps until it is smooth. Dip the cooled biscotti into the chocolate. Let cool on sheets of parchment or wax paper (I like to stick mine in the fridge or freezer to speed up the chilling process.)
Serve the biscotti with milk, coffee, or hot chocolate. Biscotti was made for dipping!
Storage: Keep covered on the counter or pop into a ziplock or airtight container and freeze. These make great gifts for teachers, neighbors, and friends!
Notes
Remember to cut your biscotti thin, so that you can bite into it easily!
This Thanksgiving, I’m off the pie. Flavor’s got nothing to do with it—butter-rich crust and sugar-laden fillings remain really, really delicious. It’s just that pie serving—heating, cutting, plating, ice cream scooping, and silverware providing—gets i…
This Thanksgiving, I’m off the pie. Flavor’s got nothing to do with it—butter-rich crust and sugar-laden fillings remain really, really delicious. It’s just that pie serving—heating, cutting, plating, ice cream scooping, and silverware providing—gets in the way of me having the best time.
Instead, I want desserts that slip into conversations. Bites that can be plucked from a platter and carried onto the couch without missing a beat of your uncle’s Electoral College monologue. Treats that reject plates, satisfy a post-Turkey sugar craving, and flourish alongside coffee and amaro. Below are six desserts that do just that.
Total Time: 20 minutes 
Yield: 9 Servings 
Diet: Vegan 
Print Recipe
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Category: Dessert
Method: Stovetop
Cuisine: Filipino
One of my favorite mash-ups is Pecan Cobbler
