Double Chocolate Biscotti

These double chocolate biscotti are the perfect balance of crispy and chewy, and they’re loaded with chocolate flavor! They’re easy to make, and they keep well so you can enjoy them for days.


  • -1 cup butter, softened
  • -1 cup sugar
  • -1/2 cup unsweetened cocoa powder
  • -2 teaspoons baking powder
  • -2 eggs
  • -2 cups all purpose flour
  • -4 (1 ounce) squares white chocolate, chopped
  • -1 cup semisweet chocolate chips


1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Meanwhile, in a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy.

2. Gradually beat in the cocoa powder and baking powder until combined. Beat for 2 minutes total.

3. Next, beat in the eggs one at a time until fully incorporated into the mixture.

4. Finally, stir in the flour by hand until everything is evenly mixed together. Gently fold in the white chocolate chips and semisweet chocolate chips until distributed throughout the dough.

5. Cover dough with plastic wrap or aluminum foil and chill for about 10 minutes while you prepare your baking sheet(s).

6a) For traditional biscotti shape: Divide dough into two parts equally (this will make it easier to work with). Roll each part out into a 9-inch long log on a lightly greased surface such as wax paper or nonstick Silpat/parchment liner.* Place logs on lightly greased cookie sheets, leaving about 4 inches of space between them since they will spread during baking**

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7b) For round drop biscotti: Drop dough by spoonfuls (about 1-1½ tablespoons per mound) onto prepared baking

Nutrition Facts

  • Serving size: 1 biscotti (1/16th of recipe)
  • Calories: 190
  • Fat: 11 g
  • Saturated fat: 6 g
  • Unsaturated fat: 3.5 g
  • Trans fat: 0.5 g
  • Cholesterol: 30 mg
  • Sodium: 140 mg
  • Potassium: 95 mg
  • Carbohydrates: 22 g
  • Fiber: 1.5 g
  • Sugar 10 g
Double Chocolate Biscotti

What is difference between biscotti and cantucci?

Biscotti and cantucci are both types of Italian cookies that are dry and oblong in shape. Biscotti are the generic term for all “twice-cooked” cookies in Italian, while cantucci specifically originate from Prato, a small city in Toscana. Cantucci are also typically studded with nuts, whereas biscotti may or may not contain nuts.

What type of cookie is biscotti?

A biscotti is a type of cookie that is twice-baked and traditionally made with almonds. The word “biscotti” comes from the Latin “bis coctus,” which means “twice baked.” Biscotti are dry, hard, and crunchy cookies that are perfect for dipping in coffee or tea.

There are many different ways to make biscotti, but the traditional recipe calls for flour, sugar, eggs, baking powder, and almond extract. The dough is formed into a log shape and baked until it is golden brown. Once it has cooled slightly, it is sliced into thin pieces and baked again until crisp.

Biscotti can be enjoyed on their own or dipped in coffee or tea. They also make a great addition to an ice cream sundae or milkshake.

Why is my biscotti not crispy?

If you’re wondering why your biscotti isn’t crispy, it’s likely because the cookies weren’t baked for long enough the second time around. Biscotti slices should be around 1/2 cm / 1/4 inch thick, and they only need about 20 minutes in an oven preheated to 180 c / 350 F to dry out sufficiently.

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What is difference between cookies and biscotti?

There are a few key differences between cookies and biscotti. First, biscotti are baked in a log shape before being sliced into individual pieces and baked again. This gives them a more firm and dry texture than traditional cookies. Most cookies or biscuits will eventually get stale, but because biscotti have less moisture to begin with, they have a much longer shelf life. In fact, according to the writings of Gaius Plinius Secundus, “they would be edible for centuries.” So if you’re looking for a cookie that will last a long time without going bad, biscotti is the way to go.

Why are biscotti so hard?

Biscotti are twice baked cookies that originated in Italy. The word biscotti comes from the Latin word biscoctus, which means “twice-cooked.” Biscotti are typically made with almonds, but can also be made with other nuts or even chocolate.

So why are they so hard? The second bake is what gives biscotti their distinct, crunchy texture. This baking technique renders them almost entirely free of moisture, and therefore less likely to get moldy. In other words, the harder texture of biscotti helps to keep them fresh for longer.

Of course, this isn’t the only reason why we love biscotti. Their unique flavor and versatility make them a favorite snack for many people around the world.

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