Chocolate Biscotti
User Reviews
5.0
57 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
30 mins
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Total Time
1 hr 35 mins
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Servings
24 servings
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Calories
205 kcal
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Course
Dessert, Breakfast, Baked Goods
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Cuisine
Italian
Chocolate Biscotti
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This easy-to-follow recipe makes perfectly crisp chocolate biscotti cookies studded with two types of chocolate chips. You can customize this recipe with your favorite add-ins, like nuts, dried fruit, or even white chocolate. Recipe includes a how-to video!
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Ingredients
- 12 Tablespoons unsalted butter softened
- 1 ⅓ cups granulated sugar
- 3 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- ½ cup natural unsweetened cocoa powder
- 1 Tablespoon baking powder
- ¾ teaspoon table salt
- ½ cup semisweet chocolate chips
- ⅔ cup mini chocolate chips (see note)
Instructions
- Preheat your oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl (or bowl of a stand mixer fitted with paddle attachment) combine butter and sugar and use an electric mixer to beat until creamy and well-combined.
- Add eggs and vanilla extract and stir well to combine.
- In a separate bowl whisk together flour, cocoa powder, baking powder and salt.
- With mixer on low-speed, gradually add dry ingredients to the butter mixture in 3-4 parts, stirring until flour is completely incorporated after each addition.
- Stir in chocolate chips.
- Divide dough into two mounds on prepared baking sheet (spacing at least 4”/10cm apart as the dough will spread and you don’t want the biscotti loaves to bake together) and use your hands to form each into a loaf that is 12” (30cm) long by 2” (5cm) wide. If the dough is too sticky to manage easily, lightly dust your hands with flour to help you form it.
- Transfer to 350F (175C) oven and bake for 30 minutes. Remove from oven and allow to cool completely before proceeding.
- Once cooled, slice loaves diagonally into slices that are approximately 1” (2.5cm) thick. Place cut-side down on baking sheet and return to 350F (175C) oven to bake for 12 minutes, then carefully flip each slice of biscotti and return to oven to bake for another 10-12 minutes.
- Allow biscotti to cool completely before enjoying.
Equipments used:
Notes
- You may substitute Dutch-process cocoa powder, note that the flavor will be slightly deeper and more intense.
- I like to use a mix of mini and regular-sized chocolate chips, however you can substitute the regular for mini or vice versa. You may also substitute your favorite type of chocolate chips (milk, dark, or even white chocolate). If desired, throw in a handful (about ½ cup) of chopped nuts, such as walnuts, as well!
- Store in an airtight container at room temperature. Biscotti will keep for at least two weeks. Biscotti may also be frozen in an airtight container for several months.
Nutrition Information
Show Details
Serving
1serving
Calories
205kcal
(10%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
36mg
(12%)
Sodium
125mg
(5%)
Potassium
74mg
(2%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
218IU
(4%)
Vitamin C
1mg
(1%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 205kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 125mg | 5% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 218IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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