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You are here: Home / Cookies / Chocolate biscotti recipe, how to make double chocolate biscotti

Chocolate biscotti recipe, how to make double chocolate biscotti

January 22, 2021 30 Comments

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Double Chocolate Biscotti | Christmas Cookie Recipe

Double chocolate biscotti hasΒ been on my mind for a while and I had bookmarked quite a few chocolate biscotti recipes over the past few months, looked up the technique, figured out if I wanted to add nuts to my biscotti, leave it plain, add fruit zest, and a million other things. The final kick came in when I got some lovely almond orange biscotti from a friend on Diwali. They were beautifully baked and immediately sent me to the kitchen to bake up my own batch of Double Chocolate Biscotti!

Double Chocolate Biscotti | Christmas Cookie Recipe

TH’s first reaction on biting into these was “is this chocolate rusk?”. I took that as a good sign that the biscotti has indeed come out crisp, much like rusk, the way it should! Biscotti are Italian biscuits or cookies that are twice-baked, giving them a lovely crispy edge and a porous texture which is great for dipping in coffee or tea. They are great on their own too, but I love it with milk, especially chocolate biscotti.

How do you get a deep brown colour for your chocolate biscotti?

The deep colour of my chocolate biscotti is due to the gorgeous cocoa I use – Valrhona Cocoa Powder – which I buy in small batches from Whole Foods whenever I visit the US. They store really well in the refrigerator and have a lovely deep brown-purple colour.

Double Chocolate Biscotti | Christmas Cookie Recipe

Other Christmas cookie recipes you may enjoy – Sweetheart sugar cookies, banana oatmeal cookies, chocolate crinkle cookies. This double chocolate biscotti recipe is adapted from Dorie Greenspan’s Baking from my Home to Yours ( US| India).

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Double Chocolate Biscotti Recipe

  • Author: nags
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 12 biscotti 1x
  • Category: Cookies
  • Cuisine: International
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Description

Double chocolate biscotti is a classic Christmas cookie recipe that goes great with coffee as well as in a gift bag to your near and dear ones.


Ingredients

Scale
  • 1 cup of all-purpose flour (maida)
  • ΒΌ cup of cocoa powder
  • 1.5 tsp of instant coffee powder
  • β…“ tsp of baking soda
  • ΒΌ tsp of baking powder
  • 3 tbsp of butter, at room temperature
  • Β½ cup of sugar
  • 1Β egg
  • Β½ tsp of vanilla extract
  • Β½ cup of chopped nuts (I used Pecan)
  • Β½ cup of chopped chocolate or chocolate chips
  • A pinch of salt

Instructions

  1. Pre-heat oven to 350F / 180C. Prepare a baking sheet by lining with parchment paper or a baking mat.
  2. Sift flour, cocoa powder, coffee powder, baking soda, baking powder, and salt together. Mix well until it’s combined.
  3. Beat the butter and sugar until creamy. You can use a stand mixer, hand mixer or a hand-held whisk for this but obviously the time taken will vary. I beat it for 3 mins on my stand mixer.
  4. Add the egg and vanilla extract and beat again on medium speed, scraping down the sides as you go. The mixture may look curdled, that’s totally fine.
  5. Reduce speed to low and add the dry mixture in three additions. Gently mix until a dough is formed. If the dough is too sticky, add more flour by the tablespoon until you get a semi-sticky dough.
  6. Chop up the nuts and chocolate chunks (if not using chocolate chips).
  7. Fold into the dough until it’s well distributed throughout.
  8. Shape into a 1” thick log with wet fingertips onto the lined baking sheet. Mine was more of an oval, oblong log, just make sure it’s not too wide because then your biscottis will be super extra long and hard to handle. Use wet fingertips, the extra moisture helps crisp up the biscotti as they bake.
  9. Bake in the pre-heated oven at the same temperature for 20-25 mins. The top may crack a bit and you will get a lovely chocolate smell. Touch the top and it should still be soft and form a dent. Remove from oven (but leave the oven on).
  10. Let it cool down a bit but when still warm, cut into 1” wide pieces using a serrated knife or bread knife using a gentle sawing motion. Don’t worry if the pieces crumble a bit.
  11. Bake the pieces again by placing them upright or one side down. You need to give them another 10 mins in the oven to crisp up. If you are placing them one side down, it’s advisable to turn them over after 5 mins.
  12. Once crispy, remove from the oven and let cool completely. They will crisp up further on cooling. Store in an airtight container for up to two weeks.

Did you make this recipe?

Tag @ediblegarden on Instagram and hashtag it #ediblegardenrecipes

Step by Step: How to Make Chocolate Biscotti

1. Pre-heat oven to 350F / 180C. Prepare a baking sheet by lining with parchment paper or a baking mat.

2. Sift flour, cocoa powder, coffee powder, baking soda, baking powder, and salt together. Mix well until it’s combined.

Double Chocolate Biscotti | Christmas Cookie Recipe

3. Beat the butter and sugar until creamy. You can use a stand mixer, hand mixer or a hand-held whisk for this but obviously the time taken will vary. I beat it for 3 mins on my stand mixer.

4. Add the egg and vanilla extract and beat again on medium speed, scraping down the sides as you go. The mixture may look curdled, that’s totally fine.

Double Chocolate Biscotti | Christmas Cookie Recipe

5. Reduce speed to low and add the dry mixture in three additions. Gently mix until a dough is formed. If the dough is too sticky, add more flour by the tablespoon until you get a semi-sticky dough.

Double Chocolate Biscotti | Christmas Cookie Recipe
Double Chocolate Biscotti | Christmas Cookie Recipe

6. Chop up the nuts and chocolate chunks (if not using chocolate chips).

Double Chocolate Biscotti | Christmas Cookie Recipe

7. Fold into the dough until it’s well distributed throughout.

Double Chocolate Biscotti | Christmas Cookie Recipe

8. Shape into a 1” thick log with wet fingertips onto the lined baking sheet. Mine was more of an oval, oblong log, just make sure it’s not too wide because then your biscottis will be super extra long and hard to handle. Use wet fingertips, the extra moisture helps crisp up the biscotti as they bake.

Double Chocolate Biscotti | Christmas Cookie Recipe

9. Bake in the pre-heated oven at the same temperature for 20-25 mins. The top may crack a bit and you will get a lovely chocolate smell. Touch the top and it should still be soft and form a dent. Remove from oven (but leave the oven on).

Double Chocolate Biscotti | Christmas Cookie Recipe

10. Let it cool down a bit but when still warm, cut into 1” wide pieces using a serrated knife or bread knife using a gentle sawing motion. Don’t worry if the pieces crumble a bit.

Double Chocolate Biscotti | Christmas Cookie Recipe

11. Bake the pieces again by placing them upright or one side down. You need to give them another 10 mins in the oven to crisp up. If you are placing them one side down, it’s advisable to turn them over after 5 mins.

Double Chocolate Biscotti | Christmas Cookie Recipe

12. Once crispy, remove from the oven and let cool completely. They will crisp up further on cooling. Store in an airtight container for up to two weeks.

These double chocolate biscotti make great Edible Gifts for Christmas since they store and transport well. You can wrap them up in some pretty plastic bags, throw them into brown paper bags tied with ribbon, or even pack them in long wide glass bottles.

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By nags Filed Under: Chocolate, Christmas Recipes, Cookies

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Reader Interactions

Comments

  1. ishita

    June 29, 2016 at 7:32 pm

    Very good

    Reply
  2. ishita

    June 29, 2016 at 7:31 pm

    I tried and succeeded

    Reply
  3. Bhulbhaal

    March 16, 2013 at 6:58 am

    i made these and they tasted like heaven but they were a little soft at places. should i use more egg or bake longer??? i used a microwave oven. please help…

    Reply
    • Nagalakshmi V

      March 16, 2013 at 1:57 pm

      yes, i'd say bake longer.

      Reply
  4. Medeja

    January 11, 2013 at 10:46 am

    Looks so good! Perfect with a cup of tea.

    Reply
  5. Anonymous

    January 10, 2013 at 2:52 am

    Hi – I recently chanced upon your blog. The biscotti look great! I will try them. Was the almond orange biscotti you received by The Sweet Life by any chance?

    Reply
    • Nagalakshmi V

      January 10, 2013 at 3:15 am

      Thanks! No, I don't think it was sweet life cupcakes. It had an Indian lady's name on the tag but I forgot the name of the business.

      Reply
  6. Scarlett O'Hara

    January 9, 2013 at 3:40 pm

    And about the distressed wood surface… how did you get that thing, man! πŸ™‚

    Reply
    • Nagalakshmi V

      January 9, 2013 at 3:46 pm

      my sister specifically got 2 pieces done for me πŸ˜€

      Reply
  7. Scarlett O'Hara

    January 9, 2013 at 3:39 pm

    OMG, these look so heavenly and sound so easy. Am totally gonna make these and eat them all by myself! πŸ™‚

    Reply
  8. Vruti Shah

    December 26, 2012 at 7:48 am

    Lovely recipe… Had never heard of biscotti before now that I have gone through your lovely recipe I am gonna try it out soon.
    But only a question- Is it ok if I do not use egg??

    Reply
    • Nagalakshmi V

      December 26, 2012 at 8:19 am

      Thank you Vruti. I haven't attempted eggless biscotti myself but here's an idea. Use 1 tbsp flax seed powder mixed with 4 tbsp warm water and see how that holds. I am hoping it turns out well for you.

      Reply
  9. Sowmya D.S.L

    December 15, 2012 at 8:12 pm

    awesome recipes nags..!! bookmarked .. am gonna try this weekend.. thanks for sharing this recipe !

    Reply
  10. Manju

    December 14, 2012 at 7:54 pm

    Its so simply perfect Nags….Loved the color and I really love biscotti as such too…I'm bookmarking this for sure!

    Reply
  11. nilanjana majumdar

    December 14, 2012 at 8:54 am

    Nags, hot fudge and peanut butter? I'm one of those who heads straight for the dessert. It's no wonder my pants are a bit more snug this month πŸ™‚ Happy December!

    Reply
  12. manjooo

    December 12, 2012 at 7:35 pm

    Itz looks picture perfect..am sure it tasted nice

    Reply
  13. Chella KS Nathan

    December 12, 2012 at 5:22 pm

    so gorgeous and yummy πŸ™‚ very much tempted to make some πŸ™‚

    Reply
  14. Anu Nandu

    December 12, 2012 at 4:30 pm

    Gorgeous. Send me some please. Love the deep cocoa color – something just so warm and inviting about that..for us chocolate lovers.

    Reply
  15. VineelaSiva

    December 12, 2012 at 3:41 pm

    The Biscotti looks very tempting.Never tried will give a try.

    Reply
  16. divya

    December 12, 2012 at 3:05 pm

    slurp…looks very tempting…

    Reply
  17. Priya

    December 12, 2012 at 1:30 pm

    Terrific biscottis,who can resist to them.

    Reply
  18. Priya R

    December 12, 2012 at 8:35 am

    wow they look perfect and gorgeous color πŸ™‚

    Reply
  19. Rose from Magpies Recipes

    December 12, 2012 at 7:30 am

    Beautiful Nags!and I am just lusting after that distressed wood surface you have there!

    Reply
  20. Sharmilee! :)

    December 12, 2012 at 2:36 pm

    Havent tasted them at all but always tempted to…Chocolate biscotti sounds like a great idea!

    Reply
  21. Saks

    December 12, 2012 at 6:12 am

    can i use curd instead of egg here??

    Reply
    • Nagalakshmi V

      December 12, 2012 at 7:20 am

      hmm not sure that would turn out great

      Reply
  22. Suma Rowjee

    December 12, 2012 at 5:22 am

    Biscotti are my fav cookies as they let me enjoy cookie pleasure without a lot of guilt. And the playing around is so much fun! Your biscotti look gorgeous!

    Reply
  23. Archana Kumar

    December 12, 2012 at 5:05 am

    Oh yum yum yum !! Love the colour on these. I'll try with candied orange and chocolate.

    Reply
  24. Jeyashrisuresh

    December 12, 2012 at 4:19 am

    Oh super tempting biscotti, i once tried an eggless version,but didn't get the perfect shape as yours.Beautifully explained

    Reply
  25. prathibha Garre

    December 12, 2012 at 3:44 am

    Those biscottis look very nice n perfect

    Reply

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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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