Chocolate Biscotti Recipe
There’s something undeniably delightful about a crisp, crunchy chocolate biscotti. Whether it’s enjoyed with a steaming cup of coffee or as a sweet treat on its own, this classic Italian cookie never fails to impress. The rich cocoa flavor combined with the satisfying crunch makes it a perfect addition to any dessert table or a wonderful gift for loved ones. Let’s dive into this Chocolate Biscotti Recipe that is sure to become a staple in your baking repertoire!
The Upside of Chocolate Biscotti Recipe
Biscotti are not only delicious but also incredibly versatile. They can be made ahead of time, stored for weeks, and are perfect for sharing. The double-baking process gives them their signature crunch, making them ideal for dipping in coffee or tea. Plus, with the addition of chocolate chips and toasted almonds, this version is a real showstopper. You might find yourself making these more often than you anticipated!
Ingredient Breakdown
For this Chocolate Biscotti Recipe, here’s what you’ll need:
- 2 cups (280g) all-purpose flour: The base of the biscotti, providing structure.
- 3/4 cup (75g) top-quality cocoa powder: For a rich chocolate flavor.
- 1 teaspoon baking soda: Helps the biscotti rise slightly.
- 1/4 teaspoon salt: Enhances the flavors.
- 3 large eggs, at room temperature: Bind the ingredients and add moisture.
- 1 cup (200g) sugar: Sweetens the dough and adds texture.
- 1 teaspoon vanilla extract: For a hint of warmth.
- 1/2 teaspoon almond extract: Adds a lovely nutty flavor.
- 1 cup (125g) almonds, toasted and very coarsely chopped: Adds crunch and nuttiness.
- 3/4 cup (120g) chocolate chips: More chocolatey goodness!
- 1 large egg: For the egg wash to give a beautiful finish.
- 2 tablespoons coarse or crystal sugar: For sprinkling on top, adding texture.
Tools of the Trade
To make this Chocolate Biscotti Recipe, you’ll need some essential tools:
- Mixing bowls: For combining ingredients.
- Whisk: To beat the eggs and mix dry ingredients.
- Baking sheet: For the initial bake.
- Parchment paper: To prevent sticking.
- Sharp knife: For slicing the baked logs into cookies.
- Cooling rack: To let the biscotti cool completely.
Chocolate Biscotti Recipe: How It’s Done
Follow these simple steps to create your own chocolate biscotti:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: Beat Eggs and Sugar
In a large bowl, beat three large eggs with the sugar using a whisk until the mixture is pale and thick. This should take about 2-3 minutes. Add in the vanilla and almond extracts, mixing until well combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the chopped almonds and chocolate chips.
Step 5: Shape the Dough
Divide the dough in half and shape each half into a log, about 12 inches long and 2-3 inches wide. Place the logs on the prepared baking sheet, leaving space in between them.
Step 6: First Bake
Bake the logs in the preheated oven for 25-30 minutes or until they are firm to the touch. Remove from the oven and let cool for about 10 minutes.
Step 7: Slice the Logs
Using a sharp knife, slice the logs diagonally into 1-inch thick slices. Be careful, as the logs will be crumbly.
Step 8: Second Bake
Place the sliced biscotti back on the baking sheet, cut side up. Brush the tops with an egg wash made from the remaining egg, then sprinkle with coarse sugar. Bake for another 15-20 minutes, until the biscotti are crisp and dry.
Step 9: Cool and Store
Allow the biscotti to cool completely on a wire rack. Once cooled, these treats can be stored in an airtight container for weeks—or shared with friends and family!
Seasonal Ingredient Swaps
Feel free to get creative with this Chocolate Biscotti Recipe by swapping out some ingredients:
- Nut Alternatives: Substitute hazelnuts or pecans for the almonds.
- Chocolate Variations: Use white chocolate chips or dark chocolate chunks.
- Flavor Boost: Add a pinch of cinnamon or espresso powder for extra depth.
- Dried Fruit: Incorporate dried cherries or cranberries for a fruity twist.
Cook’s Notes
- The dough will be thick; use a spatula if necessary to help combine.
- Ensure your eggs are at room temperature for a better mix.
- Toast almonds in a dry skillet for 5-7 minutes to enhance their flavor.
- If you prefer a sweeter biscotti, increase the sugar slightly.
Make-Ahead & Storage
This Chocolate Biscotti Recipe is perfect for meal prep! You can make the dough ahead of time and refrigerate it for up to 3 days before baking. Once baked, the biscotti will stay fresh for up to two weeks stored in an airtight container. For longer storage, freeze the biscotti in a sealed bag for up to three months. Simply thaw at room temperature before enjoying!
Chocolate Biscotti Recipe Q&A
Can I use gluten-free flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend. Make sure the blend you choose is suitable for baking.
What’s the best way to dip biscotti in coffee?
Dip one end of the biscotti into your coffee for a few seconds, allowing it to soak up the flavor without becoming too soggy.
Can I omit the nuts?
Absolutely! If you prefer a nut-free version, simply leave them out or replace them with additional chocolate chips.
What can I pair with chocolate biscotti?
These biscotti pair wonderfully with a cup of espresso, a glass of dessert wine, or even a scoop of ice cream for a delightful treat!
More from the Kitchen
- Chocolate Banana Bread – A moist, chocolaty twist on a classic favorite.
- Dulce De Leche Brown Butter Chocolate Chip Cookie Bars – Indulgent cookie bars that combine rich flavors.
- Pumpkin Oatmeal Chocolate Chip Cookies – A seasonal treat with a delicious twist.
Final Thoughts
There you have it—a delightful Chocolate Biscotti Recipe that is sure to be a hit at any gathering! With its rich chocolate flavor and satisfying crunch, this biscotti can easily become your new favorite. Whether you’re enjoying it with a warm beverage or as a sweet snack, you’ll appreciate the simple pleasure of these homemade treats. Happy baking!
Chocolate Biscotti Recipe
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Step 3: In a large bowl, beat three large eggs with the sugar using a whisk until the mixture is pale and thick. This should take about 2-3 minutes. Add in the vanilla and almond extracts, mixing until well combined.
- Step 4: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the chopped almonds and chocolate chips.
- Step 5: Divide the dough in half and shape each half into a log, about 12 inches long and 2-3 inches wide. Place the logs on the prepared baking sheet, leaving space in between them.
- Step 6: Bake the logs in the preheated oven for 25-30 minutes or until they are firm to the touch. Remove from the oven and let cool for about 10 minutes.
- Step 7: Using a sharp knife, slice the logs diagonally into 1-inch thick slices. Be careful, as the logs will be crumbly.
- Step 8: Place the sliced biscotti back on the baking sheet, cut side up. Brush the tops with an egg wash made from the remaining egg, then sprinkle with coarse sugar. Bake for another 15-20 minutes, until the biscotti are crisp and dry.
- Step 9: Allow the biscotti to cool completely on a wire rack. Once cooled, these treats can be stored in an airtight container for weeks—or shared with friends and family!
Notes
- The dough will be thick; use a spatula if necessary to help combine.
- Ensure your eggs are at room temperature for a better mix.
- Toast almonds in a dry skillet for 5-7 minutes to enhance their flavor.
- If you prefer a sweeter biscotti, increase the sugar slightly.
