Chocolate Biscotti

I made these biscotti as part of the package I put together for Operation Baking GALS (sorry it’s taken me a while to get this post up!), which also included plain vanilla biscotti and chocolate chip biscotti. These biscotti come courtesy of Dorie Greenspan and were actually the second-ever Daring Baker challenge, back in December of 2006. Since I’ve been wanting to tackle all of the old DB challenges as part of My 100 list, and given that I had already decided to do a biscotti theme for my package, I thought throwing in these biscotti only made sense. I wouldn’t be a good baker if I didn’t taste test what I was shipping off (*wink*), so I made sure to give these a try. I thought they were absolutely fabulous and plan on adding them to my list of things that will go in my Christmas packages this year.

Although these call for almonds, given my nut allergies I wouldn’t have been able to taste test them, so I went with chopped white chocolate. This was perfect, I loved the balance it gave to the dark chocolate in the recipe.

Chocolate Biscotti

Yield: 2 dozen biscotti

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour


2 cups all-purpose flour
½ cup unsweetened cocoa powder
2 tablespoons instant espresso powder
¾ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
¾ stick (6 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1 cup chopped almonds, blanched or unblanched (I subbed 1 cup chopped white chocolate)
4 ounces bittersweet chocolate, coarsely chopped, or ¾ cup store-bought mini chocolate chips
Sugar, for dusting


1. Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat.

2. Sift together the flour, cocoa, espresso powder, baking soda, baking powder and salt.

3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until pale, about 2 minutes; the mixture may be crumbly. Scrape down the sides of the bowl, add the eggs and vanilla and beat for another 2 minutes; don't worry if the mixture looks curdled. Reduce the mixer speed to low and mix in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl. Mix in the chopped nuts and chocolate, then turn the dough out onto a work surface and knead in any dry ingredients that might have escaped mixing.

4. Divide the dough in half. Working with one half at a time, roll the dough into 12-inch-long logs. Flatten both logs with the palm of your hand, so that they are ½ to 1 inch high, about 2 inches across and sort of rectangular, then carefully lift the logs onto the baking sheet. Sprinkle each log with a little sugar.

5. Bake the logs for about 25 minutes, or until they are just slightly firm. The logs will spread and crack - and that's just fine. Remove the baking sheet from the oven, put it on a cooling rack and cool the logs for about 20 minutes. (Leave the oven on.)

6. Working with one log at a time, using a long serrated knife, cut each log into slices between ½ and ¾ inch thick. Stand the slices up on the baking sheet - you'll have an army of biscotti - and baking the cookies again, this time for just 10 minutes.

7. Transfer the biscotti to a rack to cool.

(Source: Dorie Greenspan's Baking: From My Home to Yours, p.144)


29 Responses to “Chocolate Biscotti”

  1. Kate on September 15, 2008 at 11:27 pm

    I love white chocolate in cookies!


  2. Katie on September 16, 2008 at 6:27 am

    That looks ABSOLUTELY fabulous! So yummy! And thank you for inspiring me to sign up for Operation Baking GALS. I have a group now and I’m so excited! 🙂


  3. Annie on September 16, 2008 at 6:57 am

    These look delicious! I am always in favor of substituting more chocolate where nuts are indicated 🙂


  4. Erin on September 16, 2008 at 7:36 am

    These look great! This recipe is on my list of things to make around Christmas. I love white chocolate chips in chocolate baked goods, so I’d probably make the same substitution!


  5. Maria on September 16, 2008 at 8:22 am

    They turned out great! I will have to add them to my list.


  6. Amber on September 16, 2008 at 9:14 am

    These look fantastic!


  7. Lisa on September 16, 2008 at 9:34 am

    AB FAB and way to go on the Operation Baking Gals effort. I know they will appreciate not only your food, but the time, care, thoughtfulness and love that went into the making and sending of these.


  8. Bakerslove on September 16, 2008 at 11:46 am

    Wonderful idea, and they look FANTASTIC! Nothing like a great biscotti.


  9. Jude on September 17, 2008 at 1:39 am

    Thanks for the recipe. Love the addition of espresso powder. This is going to be so good.


  10. Heather on September 17, 2008 at 11:42 am

    wow, that looks delicious!! i love the combination of white and dark chocolates — the color, and taste, is always fantastic!


  11. Bev on September 18, 2008 at 1:12 pm

    Wow it looks delicous! I LOVE biscotti and especially chocolate flvavoured! yum


  12. mylinda on September 22, 2008 at 10:20 pm

    Hi there!! Just wanted to let you know that I enjoy reading your blog & have given you an E for Excellence award.

    Have a fabulous day!!!


  13. DCRose on September 23, 2008 at 6:43 pm

    I love your site. I am somewhat new to blogging and came across this tonight.
    I am inspired by the baking you are doing for the troops and have already sent my email to sign up.
    Keep on baking…..DCRose


  14. Amber on October 1, 2008 at 3:56 pm

    I bet these are fantastic! They would go great with some hot chocolate.


  15. Julie on October 1, 2008 at 11:41 pm

    Those look so yummy…wish I had one now!


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  19. Heather on December 7, 2010 at 2:15 pm

    This looks fantastic! I have been looking for allergy-free recipes and really do miss biscotti. My daughter is anaphylactic to eggs, peanuts, tree nuts, among other things. Chopped white chocolate sounds like a great sub for nuts, what a wonderful idea! I’m going to try this recipe w/ an egg replacer and if that doesn’t work, then I’ll go down the list of egg subs until I find one that works well. I usually use EnerG egg replacer but it doesn’t hold together very well when baking (it makes things ultra moist and yummy though). Thank you for your great recipes that are easily adapted for those with allergies. 🙂


  20. Erin on December 13, 2010 at 7:31 pm

    I would make this again just to eat the dough!

    Mine fell apart a little because I made the logs too wide…next time I will be a stickler for following the size directions. other than that, these are going on my Christmas baking list.


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  23. Sh@mmi on October 11, 2011 at 3:54 pm

    May I say this ws an aaawesumm recipe!! I’m in luurrvv wit dis biscotti I made for d 1st time! 😀 xx


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  25. Naz on December 25, 2011 at 2:36 pm

    I halved this recipe and made the most delicious biscotti ever. Thank youuuu !


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  27. Sarah on December 7, 2012 at 5:29 pm

    These look fantastic! I can’t wait to try them. BTW…when you re-cooked the cookies, did you place them cut-side-up or leave them as is?


    • Michelle on December 9th, 2012 at 10:35 am

      Hi Sarah, You place them cut-side-up, sorry for not being clear!


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