Wednesday, January 21, 2009

Chocolate Biscotti

After searching for an easy biscotti recipe this recipe was the winner! I love biscotti and wanted to try making it but I also wanted a simple recipe for my first go around. These are very good. They are very hard, which I know is normal for biscotti, so I would suggest serving them along side coffee, milk, etc. Overall they were a lot simpler to make then I expected. They are time consuming but they are definitely not difficult. Enjoy!

2/3 cup (4 ounces) semisweet or dark chocolate chips (or chopped chocolate)
1/2 cup (1 stick/4 ounces) butter
2 eggs
1 cup granulated sugar
1 teaspoon vanilla
2 to 2-1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1-1/2 teaspoons baking powder (make sure it's fresh!)
1 teaspoon salt

1 beaten egg white for glaze

1. Heat oven to 350 degrees. Melt the butter and chocolate together (I put them in a Pyrex measuring cup and microwave them) and set aside.

2. Beat the eggs and sugar until lightened.

3. Add vanilla and chocolate mixture.

4. Mix in the flour, cocoa, baking powder, and salt just until combined. You should have a soft, but not sticky, dough. Add the extra 1/4 cup of flour if dough is too sticky.

5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3-1/2 inches by 9 inches. Place logs on a large baking sheet and brush with egg white if desired. Bake for 25 minutes or until tops are set.

6. Remove the cookies from the oven. While the biscotti are cooling, reduce the oven to 275 degrees. Let logs cool as long as you can (the cooler they are, the easier to cut), and then slice into 1/2-inch thick slices. Arrange the slices on baking sheet and bake for 20 minutes. Remove from oven, carefully turn slices over, and bake for another 20 minutes. Cool on a wire rack. Store in an airtight container or freeze.


  1. This looks fabulous! i have yet to make a chocolate biscotti so this is one recipe to keep in mind!

  2. This was very popular with the people at work. I brought them in yesterday and I'm still getting complements. Nice work honey.