Chocolate Biscotti are the perfect accompaniment to your morning coffee or afternoon tea. These twice-baked Italian cookies are crunchy, nutty, and packed with rich chocolate flavor. They’re easy to make, keep well for weeks, and make wonderful homemade gifts.
Instructions
Preheat and Prepare
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients
In a bowl, whisk flour, cocoa powder, baking soda, and salt.
Cream Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
Combine
Gradually add dry ingredients to wet mixture. Fold in chocolate chips and almonds.
Shape Logs
Divide dough in half. On the baking sheet, shape each half into a 10×2-inch log.
First Bake
Bake for 20 to 25 minutes until firm. Cool on the baking sheet for 10 minutes.
Slice and Second Bake
Reduce oven to 325°F (165°C). Using a serrated knife, slice logs diagonally into ½-inch thick slices. Place slices cut-side down on the baking sheet. Bake for 10 minutes, flip, and bake for another 10 minutes.
Cool
Cool completely on a wire rack. Biscotti will crisp as they cool.
Pro-Tips for Picture-Perfect Chocolate Biscotti
- Use a Serrated Knife: For clean slices without crumbling.
- Don’t Overbake: Biscotti harden as they cool.
- Dip in Chocolate: Dip one end in melted chocolate for extra decadence.
- Store Properly: Keep in an airtight container for up to 2 weeks.
These Chocolate Biscotti are crunchy, chocolatey, and perfect for dipping—a classic Italian treat.
