Double Chocolate Biscotti Recipe

My friend Karen Tedesco tipped me off to this double chocolate biscotti recipe. It's my all-time favorite, and I've been using it in different forms for about 20 years now. It's a no-nonsense biscotti you can mix together quickly, especially if you use oil rather than butter. But both work. It's chocolate biscotti so it's hard to go wrong.

Double Chocolate Biscotti

To make this double chocolate biscotti, mix your dry ingredients carefully and set aside. Next, beat the oil and sugar until well blended. Or again, you can use butter. Butter will give you a texture that's slightly softer to the palate. Oil provides more crunch. Beat in the eggs, vanilla and flavoring, then add the dry mixture. The dryness of your biscotti dough may vary depending on which brand of cocoa powder you used, what type all-purpose flour and whether or not you used butter or oil. If it feels too sticky, you can work in a little more flour. Too dry? Add a tiny bit of water or black coffee.

This biscotti can be flavored with coffee, vanilla, almond or even anise. And of course you can use different nuts or leave them out completely.

The source of the original version is the big yellow Gourmet Magazine Cookbook .  It's a beloved, tried and true recipe, but the original version (which you can see in the old photos) sometimes comes out cracked and crumbly. It's so tasty that I didn't want to change much, but I have added a few steps to help with appearance. Bake at 325F rather than 350F. Add a little bit of cream. Chill the dough logs briefly before baking and use an egg wash.

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Recipe

Double Chocolate Biscotti

Anna

Double Chocolate Biscotti made with cocoa powder, oil, chocolate chips and nuts.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 30 pieces

Ingredients

 

• 2 cups all-purpose flour (260 grams)
• ½ cup unsweetened cocoa powder (40 grams)
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ cup softened butter or 6 tablespoons oil
• 1 cup granulated sugar (200 grams)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1-2 tablespoons cream (optional)
• 1 teaspoon instant espresso powder or coffee extract optional
• 1 cup walnuts or other nuts chopped
• ¾ cup semisweet chocolate chips
• 2 tablespoons beaten egg mixed with a splash of water

Instructions

 

• Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• In a large bowl, beat the butter (or oil) and sugar together until well blended. Beat in the eggs one at a time, then stir in the vanilla and espresso powder.
• Gradually add the dry ingredients to the wet ingredients. Mix just until combined. If the dough feels very stiff or dry, mix in 1 to 2 tablespoons of milk or cream to bring it together.
• Stir in the walnuts and chocolate chips.
• Divide the dough in half. On a lightly floured surface (or directly on the parchment), shape each half into a log about 11 inches long and 2 inches wide. Slightly flatten the tops. Dampen your hands with water to smooth and shape the logs neatly.
• Brush the tops and sides with beaten egg for a glossy finish.
• Chill the logs on the baking sheet for 15–30 minutes (optional but helps shape).
• Bake for 25–30 minutes, until the logs are set and just firm to the touch. Cool on the baking sheet for 10 minutes.
• Reduce oven temperature to 300°F (149°C).
• Using a serrated knife, cut the logs diagonally into ½-inch slices. Arrange the slices cut-side down on the baking sheet.
• Bake for another 20-30 minutes or until edges start to crisp. The cookies will continue to crisp as they cool. Cool completely before storing.

Keyword Chocolate Biscotti

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