Merry Days-After-Christmas and Happy Hanukkah! I hope everyone is enjoying the holidays and experiencing some fun in the kitchen. My baking endeavors this year involved a lot of biscotti, and I added a few new varieties to the repertoire including one called Malted Milk Biscotti. It's a vanilla biscotti flavored with malted milk powder.
Jump to Recipe
Malted Milk Biscotti Notes
This recipe was inspired by one from Chatelaine, but the biscotti was dark and spread a bit more than I wanted it to (picture above). A few simple changes and this new version was the result (picture below). It has less sugar so the log doesn't spread as much, and it is very malt-y tasting. The chocolate dip is the final touch and makes the biscotti special. In a recent post I said didn’t care for the chocolate flavor Candiquik as much as the white, but it’s kind of growing on me.
Biscotti Dipped in Chocolate and Malteasers
Chatelaine dipped their biscotti in chocolate AND in chopped up Malteasers, which are the UK version of malted milk balls I didn't have time to go to World Market for Malteasers, so I used chopped malt balls from the bulk bin at Sprouts. The biscotti are more elegant and still very malt-tasting without the malt balls, but they are fun with them. Another fun twist is Mini M&Ms. Things got a little messy toward the end, but next time I'm going to try a different flavor and with more M&Ms.
Recipe
Malted Milk Biscotti
Ingredients
- 1 ¾ cups all-purpose flour 250 grams
- ½ cup malted milk powder 60 grams
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter 84 grams, softened
- ⅔ cup granulated sugar 130 grams
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- Melting Chocolate for dipping
- Chopped Malt Balls optional
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Mix together flour, malted milk powder, baking powder, and salt.
- In a mixing bowl, using an electric mixer, beat together softened butter and sugar until creamy, then beat in eggs, scraping side of bowl often. Stir in vanilla, then stir in flour mixture to form a stiff (and malt-y smelling!) dough.
- Turn dough out onto baking sheet and divide it into 2 equal parts.
- Dampen hands and form each dough section into a log about 7 inch long. The logs should be around an inch high and a little less than 3 inches wide. Space the logs about 4 inches apart to allow room to spread. NOTE: It's best to shape dough directly on the baking sheet so that you don't have to move the logs.
- Bake logs for 25 minutes or until slightly firm to the touch.
- Reduce oven heat to 300 degrees F.
- Carefully transfer biscotti logs (just lift the parchment) to a cutting board, and cut slightly on the diagonal to make ¾ inch slices. For this biscotti, a non-serrated knife works best, and use a one cut motion rather than a sawing motion.
- Carefully transfer biscotti back to baking sheet and lay them on their sides.
- Bake for about 20 minutes, flipping halfway through
Anna says
Sue, I'm glad you liked them! I'll have to try them with fancy butter next time.
Sue says
I made these today and they turned out great. I had some Lurpak butter that I wanted to use up. I think the butter I used made the undipped version taste like really good shortbread. They were very much enjoyed by a friend and I with some tea.
I also dipped some in milk chocolate and then crushed malted milk balls. These definitely tasted more of malt.
Honestly I think we like the undipped ones better. They’re both really good. I’m surprised at how much we like them plain.
Anna says
Thanks Phyllis! I'm glad you liked them.
phyllis B says
I made these and they are delicious..... very slight Malted taste, and I dipped bottom edges in chocolate...
thanks Anna.
Stephanie Haly says
I'm Canadian so I'm so impressed that you did a recipe from Chatelaine magazine. I love malted milk powder and recipes that use it. Thanks for posting this recipe.
Anna says
Wendy, I have made some with mini chips in the dough, but haven't tried it with M&Ms.
Wendy says
Looks interesting - thinking I'd do mini m&ms or mini chips in the dough. If you don't like Candiquik (I don't), use the compound chocolate from Peters or Merckens. Much better taste (although still not chocolate). Also you could melt any chocolate chip as long as the temperature doesn't exceed 90 degrees farenheit, as it won't lose temper that way.
Sue says
Those sound like they would go over very well at my house. I love the idea of malt teasers on them but malted milk balls would be just fine with us.