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Double Chocolate Biscotti Recipe

Double Chocolate Biscotti is a popular American Dessert
Author :
On :
Wednesday, 16 August, 2017
Category :
Kid-Friendly Recipe
Course :
Dessert Recipe
Cuisine :
American Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 2
Rated 3 based on 100 votes

Take a look at more Dessert Recipes. You may also want to try Healthy Sweet Rice, Best Rainbow Surprise, Easy Marshmallow Dessert


  • 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:

    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.
    3. Beat the butter and sugar with an electric mixer in a large bowl until smooth.
    4. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
    5. Beat in the vanilla with the last egg.
    6. Mix the flour mixture until just incorporated.
    7. Fold in the chocolate chips and walnuts mixing just enough to evenly combine.
    8. Divide the dough in half and shape each into 8x2 inch flat rectangles about 1 inch thick.
    9. Place on the baking sheet 3 to 4 inches apart.
    10. Beat the egg yolk with water in a small bowl. Brush over the top of each loaf.
    11. Bake in the preheated oven until both loaves are firm for 20 to 25 minutes.
    12. Remove from the oven and cool for 10 to 12 minutes.
    13. Reduce oven heat to 300 degrees F (150 degrees C).
    14. Cut each loaf diagonally into 3/4 inch slices. Place each slice with the cut-side up onto the baking sheet.
    15. Put it back in the oven and bake until the biscotti are dry, 10 to 15 minutes on each side.
    16. 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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