Looking for a fun Halloween treat that’s a little different from the usual decorated sugar cookies? These adorable ghost biscotti are crisp, twice-baked Italian cookies packed with almonds, chocolate chips, and a hint of vanilla. They’re dipped halfway in white chocolate, then decorated with dark chocolate eyes, noses, and mouths to give each little ghost its own spooky expression. Simple, cute, and just the right amount of festive!
This recipe from Chef Giorgos Tsoulis is a great choice for Halloween parties, homemade gifts, or a little weekend baking with the kids. The biscotti have a satisfying crunch and are especially delicious alongside a cup of coffee or hot chocolate. Just be sure to let them cool completely before decorating, so the chocolate sets nicely and your little ghosts are ready to make an appearance!
Giorgos Tsoulis
These Halloween ghost biscotti are crisp, twice-baked Italian cookies packed with almonds, chocolate chips, and a hint of vanilla. Dipped in white chocolate and decorated with dark chocolate eyes, they make a fun and delicious homemade Halloween treat.
- 280 g all-purpose flour
- 2 tbsp whole flaxseeds
- ½ tsp baking soda
- ¼ tsp salt
- 70 g granulated sugar
- 70 g brown sugar
- 2 large egg whites
- 1 large egg
- 1½ tsp vanilla extract
- 90 g chocolate chips
- 100 g raw almonds
For decorating:
- melted white chocolate as needed
- melted dark chocolate as needed
-
Preheat the oven to 320°F (160°C) using the convection setting. Line a large baking sheet with parchment paper.
-
In the bowl of a stand mixer fitted with the whisk attachment, beat both sugars, the egg whites, and the whole egg until light and fluffy.
-
In a separate bowl, combine the all-purpose flour, flaxseed, baking soda, and salt. Add the vanilla extract to the egg mixture, then gradually incorporate the dry ingredients. Once combined, fold in the chocolate chips and almonds using a spatula.
-
Divide the dough into two equal portions and shape each into a log approximately 6 inches (15 cm) long. Place the logs on the prepared baking sheet, leaving enough space between them. Use two baking sheets if necessary.
-
Bake for approximately 30 minutes, or until firm. Transfer the logs to a wire rack and let cool for 10 minutes.
-
Using a serrated knife, cut each log diagonally into slices approximately ½ inch (1.5 cm) thick.
-
Reduce the oven temperature to 300°F (150°C), keeping the convection setting on. Return the biscotti to the baking sheet and bake for 7 minutes. Turn them over and bake for another 7 minutes.
-
Let the biscotti cool completely. Dip each one halfway into melted white chocolate, place on a parchment-lined baking sheet, and allow the chocolate to set. Use melted dark chocolate to draw the ghost’s eyes, mouth and nose.
