Chocolate Biscotti

Chocolate Biscotti

Leigh Anne 0

"This recipe takes some time and quite a few cookie sheets, but well worth it when you are enjoying a cup of coffee."

Ingredients {{adjustedServings}} servings 161 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Preheat the oven to 350 degrees F (180 degrees C).
  2. In a large bowl, combine all the ingredients except the almonds; mix well with a spoon. Stir in the almonds until well blended; the dough will be thick and sticky.
  3. Place half of the dough on a 10 x 15 inch rimmed cookie sheet that has been coated with nonstick baking spray. Form a slightly rounded 4 x 12 inch loaf that is about 3/4 inch thick. Repeat with the remaining dough on a second cookie sheet and bake for 30 minutes.
  4. Remove from the oven and reduce the temperature to 325 degrees F (170 degrees C). Allow the loaves to cool for 20 to 25 minutes, then cut into 1/2 inch thick slices. Lay the slices cut side down on the cookie sheets and bake for 15 more minutes. Turn the cookies over and bake another 15 minutes or until very crisp. Allow to cool, then store in an airtight container. Will keep several weeks.
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Reviews 48

  1. 54 Ratings


I'm a well-seasoned baker, but I had major trouble with this recipe. I found it spread much too much, and even with a good serrated knife they were very difficult to cut. After two attempts I'm writing this recipe off as a disaster not worth trying again.


I love this recipe. These biscotti have been a BIG hit with my friends and family. I have brushed them with semi-sweet chocolate for a dark and rich flavour. I have aslo tried adding cherry extract and snipped and well drained maraschino cherries for a mild 'black forest' effect. The dough is very very sticky, but I found it easier when I added a bit more flour and kept my hands floured. The end result is worth it.


Because this dough was so sticky I found it was easiest to work w/ when you keep a bowl of water next to you to wet your hands with while you handle it. I combined the dry ingredients first and then mixed in the wet ingredients last & my dough didn't spread out like other reviewers mentioned... it held its shape just fine. I did take it out of the oven after about 20 minutes to cut it and mine didn't crumble on me, but it think if I had left it in for the whole 30 minutes the edges would have started to crumble when cut. I also reduced the sugar to 1 1/4 cups instead of 2 and it was plenty sweet. Thanks for the recipe!