Double Chocolate Biscotti

Double Chocolate Biscotti

15
MARGARET N 0

"These are a perfect treat with a cup of coffee for breakfast, with tea in the afternoon or for a light dessert. Fancy enough for company but simple enough to make every day. Adding coffee granules enhances the flavor of the chocolate. I like to melt 1/4 cup white chips in a quart size freezer bag, cut off one tiny corner and drizzle the melted chips over the top of the biscotti once they have cooled completely. "

Ingredients

1 h 10 m servings 98 cals
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Original recipe yields 35 servings

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Nutrition

  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet, or line with parchment paper.
  2. Combine the flour, salt, cocoa powder, baking powder, cinnamon, and coffee granules in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips and walnuts; mixing just enough to evenly combine. Dived the dough in half and shape each into 8x2 inch flat rectangles about 1 inch thick. Place on the baking sheet 3 to 4 inches apart. Beat egg yolk with water in a small bowl. Brush over the top of each loaf.
  3. Bake in the preheated oven until both loaves are firm, 20 to 25 minutes. Remove from the oven and cool for 10 to 12 minutes. Reduce oven heat to 300 degrees F (150 degrees C). Cut each loaf diagonally into 3/4 inch slices. Place each slice, cut-side up onto the baking sheet. Return to the oven and bake until the biscotti are dry, 10 to 15 minutes on each side. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.
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Reviews

15
  1. 16 Ratings

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Great recipe, perfect with coffee! When I add a splash of milk (the original dough recipe is a little dry), I also add a teaspoon of cocoa.

Great biscotti, although I think its more of a Mocha biscotti than a double chocolate. The only negative for me is that the dough is very prone to crumbling. (I am an avid Biscotti baker and t...

Good Chocolate flavor, but crumble. We'll stick with our regular chocolate biscotti recipe that it much better in texture.

I liked this, and thought it very good. I omited the pecans, and forgot to paste on the yolk-water mixture. Not sure if that made a difference or not, but I also didn't have enough regualar co...

Really good. I didn't have walnuts so I substituted pecans, worked out just as well. Will be making these again.

I love biscotti and this recipe filled my desires of chocolate and biscotti at the same time! Great recipe I added a little more sugar because I have a huge sweet tooth, but you can add or remov...

This is a great recipe for biscotti. My family does not like the anise flavour in traditional biscotti, so this was a big hit. Mine crumbled a bit as well, but just a few pieces. Also - I sub...

Pay close attention to baking times! I let mine go to long and they got crumbly. Not to much of a chocolate flavor, more of a mocha.

this got 3 stars as a biscotti, but it could probably get 4.5 as an ice cream topping. the dough was completely dry and half of it shattered when i tried to slice it! i ended up with a dozen bis...