Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Biscotti Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 29 reviews

  • Author: Ava
  • Total Time: 1 hour 5 minutes
  • Yield: 14 servings

Description

This Chocolate Biscotti recipe produces crunchy, double-baked Italian cookies with rich cocoa and dark chocolate chips. Perfect for dipping in coffee or hot chocolate, these biscotti are coated with a sugar glaze that adds a delightful crunch and sweetness.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup dark chocolate chips
  • Granulated sugar (1 cup plus more for sprinkling)

Wet Ingredients

  • 2 eggs (at room temperature, plus 1 egg white, divided)
  • 1 teaspoon almond extract

For Garnish

  • Dark chocolate (for dipping)

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 325˚F (163˚C) and line a large baking sheet with parchment paper to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together 1 cup granulated sugar and 2 whole eggs by hand until the mixture becomes pale yellow, approximately 2 minutes. This helps to incorporate air for a lighter dough.
  3. Combine Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure even distribution and no lumps.
  4. Incorporate Dry Ingredients and Chocolate: Add the flour mixture and dark chocolate chips to the egg and sugar mixture. Stir with a wooden spoon until everything is just combined into a sticky dough.
  5. Shape the Dough: Lightly flour the parchment-lined baking sheet. Transfer the sticky dough onto the baking sheet. Sprinkle a little more flour on top of the dough and shape it into an even rectangle about 4 inches wide and 14 inches long, adding more flour as needed to handle the sticky dough.
  6. Egg Wash and Sugar Sprinkling: Lightly beat the remaining egg white and brush it over the surface of the dough. Then sprinkle granulated sugar generously on top to create a crunchy glaze.
  7. First Bake: Bake the dough in the preheated oven for 30 minutes to set and firm up the biscotti log.
  8. Slice the Biscotti: Remove the baking sheet from the oven and carefully slide the parchment paper with the dough onto a cutting board. Using a serrated knife, cut the dough into 1-inch thick slices to form individual biscotti.
  9. Second Bake: Arrange the biscotti slices spaced apart on the same baking sheet. Bake again for 10 minutes, flipping the cookies halfway through baking to ensure both sides become crisp and golden.
  10. Cool and Optional Chocolate Dip: Allow biscotti to cool completely on a wire rack. For an extra indulgent touch, dip the cooled biscotti halfway into melted dark chocolate and let them set before serving.

Notes

  • The dough will be quite sticky, which is normal for biscotti and results in a perfect crunchy texture once baked and sliced.
  • Using room temperature eggs helps the dough mix more evenly and yields a better texture.
  • If you prefer, substitute almond extract with vanilla extract for a different flavor profile.
  • Double baking is essential to achieve the characteristic crunchy biscotti texture.
  • Allow biscotti to cool completely before dipping in chocolate to prevent melting and smudging.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://quickandsweetrecipes.com/chocolate-biscotti-recipe/