Chocolate Biscotti
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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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
Description
These biscotti begin with creamed softened butter and sugar combined with eggs and vanilla extract to form a creamy base. Dry ingredients including all-purpose flour, natural unsweetened cocoa powder, baking powder, and salt are gradually mixed into the wet mixture, creating a firm dough. Chocolate chips are stirred in to add bursts of melting chocolate. Dividing the dough into two long loaves spaced apart on a parchment-lined baking sheet prevents them from merging. The loaves bake at 350°F for 30 minutes until set. After cooling slightly, the loaves are sliced into individual biscotti pieces and baked again to crisp them thoroughly.
The result is a firm cookie with a deep cocoa flavor balanced by sweet chocolate chips. Biscotti are designed to be dunked in coffee, tea, or dessert wines. Their long shelf life when stored in airtight containers makes them practical to prepare ahead or in larger batches.
Feel free to substitute Dutch-process cocoa for a richer intensity or vary chocolate chip types. Adding chopped nuts like walnuts can provide additional texture and flavor. Biscotti keep well at room temperature for two weeks and freeze well for months.
Ingredients
- 12 Tablespoons butter softened, unsalted
- 1 ⅓ cups granulated sugar
- 3 egg room temperature preferred, large
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder natural
- 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.
Notes
- Dutch-process cocoa may replace natural cocoa for a deeper flavor.
- Mix mini and regular-sized chocolate chips or use your preferred type (milk, dark, or white).
- Optionally add about ½ cup chopped nuts like walnuts for extra texture.
- Store biscotti in an airtight container at room temperature for up to two weeks.
- Biscotti can be frozen in airtight containers for several months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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