Double Chocolate Biscotti (with variations)

This double chocolate biscotti recipe gets double dose of chocolate flavor. First, from cocoa powder in the dough and then from and chocolate chips, making these twice as delicious.


  • 2/3 cup whole almonds, toasted and coarsely chopped
  • 1 2/3 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 3 large egg yolks
  • 1 teaspoon vanilla
  • 1 cup semisweet chocolate chips


  1. Position one of your oven racks in the center of your oven. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking liner and set aside.
  2. In a large bowl sift together the flour, cocoa powder, baking soda, and salt and stir in the sugar. Make a well in the middle of the dry mix and add two of the whole eggs, the egg yolks, and vanilla, blend the eggs a bit and mix into the dry mix until just combined. Add the nuts and chocolate chips and mix until incorporated.
  3. After mixing, scrape the dough out onto a lightly floured work surface and BRIEFLY knead it just until it comes together and the divide it in half. Shape each half into a 2 1/2 inch by 12 inch flat log. The dough will be sticky so you may need to add more flour to your hands as you go along to accomplish this.
  4. Carefully transfer the logs onto your prepared baking sheet, spacing them at least 3 inches apart because they will spread as they bake. Beat the remaining whole egg and brush it over the logs.
  5. Place the baking sheet on the center rack of your oven and bake for about 35 minutes, or until the logs are firm to the touch.
  6. Place the baking sheet on a wire rack and allow the logs to cool for 10-15 minutes.
  7. Lower the oven temperature to 325 degrees F. Transfer the logs to a cutting board, discarding the parchment paper. Using a serrated knife, cut the logs on a slight diagonal into 1-inch thick slices. Place biscotti slices on the baking sheet cut side down.
  8. Bake the biscotti until they are crisp, about 10 to 15 minutes turning halfway thorough baking.
  9. Remove double chocolate biscotytifrom baking sheet and place on a wire rack and allow cool completely.


Feel free to experiment with your Double Chocolate Biscotti - substitute white chocolate chips for the semisweet, add a little espresso powder or orange zest to the dough, substitute chopped macadamia nuts or hazelnuts for the almonds.


  • For Darker Chocolate, use Dutch-Process Cocoa Powder instead of regular unsweetened cocoa powder.
  • Double Chocolate Biscotti w/cherries, add 1/3 cup chopped dried cherries with the chocolate chips
  • Chocolate Hazelnut, substitute hazelnuts for the almonds.
  • Double Chocolate Biscotti w/Orange, add 1 teaspoon grated orange zest to the dough when you add the vanilla
  • Double Chocolate Macadamia, substitute macadamia nuts for the almonds.
  • Double Chocolate Biscotti w/Ginger, add 1/3 cup finely chopped crystallized ginger when you add the chocolate chips.
  • Mexican Flair, add 1 teaspoon cinnamon to the flour mixture.
  • Mocha, add 1 tablespoon instant espresso powder to the flour mixture.
  • Triple Chocolate Dipped, melt 12 ounces of your favorite chopped dark or white chocolate and dip. Place it in a narrow heatproof container then dip half of each biscotti slice into the chocolate. Place them on a lined cookie sheet and once dipped pop them into the refrigerator for 10-15 minutes to harden.

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