Double Chocolate Biscotti

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 2 cups - all-purpose flour
  • 1/2 tsp - salt
  • 1/2 cup - unsweetened cocoa powder
  • 2 tsp - baking powder
  • 1/2 tsp - ground cinnamon
  • 1 tsp - instant coffee granules
  • 1/2 cup - butter, softened
  • 3/4 cup - white sugar
  • 2 - eggs
  • 1 tsp - vanilla extract
  • 1/2 cup - miniature semisweet chocolate chips
  • 1/2 cup - chopped walnuts
  • 1 - egg yolk
  • 1 tbsp - water

How to Make Double Chocolate Biscotti

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet, or line with parchment paper.
  • 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 the flour mixture until just incorporated.
  • Fold in the chocolate chips and walnuts mixing just enough to evenly combine.
  • Divide 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 the egg yolk with water in a small bowl. Brush over the top of each loaf.
  • Bake in the preheated oven until both loaves are firm for 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 with the cut-side up onto the baking sheet.
  • Put it back in 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.