Who doesn’t love a good biscotti recipe? Especially one with chocolate. If you’re in need of an easy and delicious dessert that’s sure to please, this Chocolate Biscotti might be just for you. Whether you plan on sharing it with friends over coffee or enjoying it yourself as an after-dinner treat, this crunchy Italian classic won’t disappoint! With its bold flavor and crispy texture, everyone at the table will be asking for more – trust us! Keep reading for our step-by-step guide on how to make your own delectable Chocolate Biscotti from scratch.
Contents
What Is the Secret to Perfect Biscotti?
- Biscotti should be warm but not hot, or else it will crumble.
- Cut in a sawing motion with a serrated knife. For bakery-style biscotti, I cut the loaves on a diagonal.
- During the second bake, flip the biscotti so that both sides bake evenly.
Are Biscotti Good for You?
Biscotti are delicate, crisp biscuits that are perfect with coffee and are served in various forms all over the world. Biscotti are crisp because they are made without fat, making them a healthy dessert.
Is the Biscotti Dough Freezer-Friendly?
The dough can be frozen for up to three months: Form the dough into logs, wrap each tightly in plastic wrap, and store in a sealable bag. Remove the logs from the freezer when ready to bake, thaw the dough until pliable, and then proceed with the recipe. To freeze after baking, double-wrap the cookies in aluminum foil or plastic freezer wrap after they have completely cooled. Thaw on the counter overnight before serving.
Top Tips:
- After you’ve sliced the cookies, you can reduce the baking time for a more tender cookie.
- To make larger biscotti, slice the cookies at a wider angle and bake for a few minutes longer. Keep an eye on them while they cook!
- Remember that the chocolate biscotti will harden further as they cool.
More Dessert Recipes
Chocolate Biscotti
Ingredients
- 2 cups all-purpose flour plus for dusting
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 3 eggs
- ¾ cup sugar
- 3 tbsp vegetable oil
- 1 tsp vanilla extract
- ⅔ cup whole raw almonds toasted and rougly chopped
- ⅓ cup chocolate chips
Instructions
- Preheat your oven to 350 °F.
- Line a large baking sheet with parchmentpaper.
- In a bowl, sift together the flour, cocoa powder, bakingsoda, baking powder and salt.
- In another large bowl, add the eggs, sugar, oiland vanilla extract and with an electric mixer, beat until thick.
- Add the flour mixture and beat on low speed untiljust combind.
- Gently fold in the almonds and chocolatechips.
- Place the mixtureonto a floured surface and withyour hands, knead it 5-6 times.
- Place the dough onto the prepared bakingsheet and with your wet hands, shape into an 11x4-inch log.
- Bake for about 30 minutes.
- Remove the baking sheet of biscotti from ovenand place onto a cooling rack for about 10 minutes.
- Do not turn off the oven.
- Place the log onto a cutting board and with asharp serrated knife, cut into ½-inch thick pieces.
- Carefully place the biscotti onto a wire rackand return into the oven.
- Immediately turn the oven off but leave the biscottiin for at least 20-30 minutes.
- Remove the baking sheet of biscotti from ovenand set aside to cool completely before serving.
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