This chocolate biscotti recipe is adapted from my famous almond biscotti! Perfectly crisp and amazing when served with coffee or cocoa.
What is biscotti?
Let’s dive right in. Biscotti is a crisp twice baked cookie that is typically served with an Italian dessert wine or after dinner coffee.
It also happens to be one of my all-time favorite dessert recipes. It is so simple to make, tastes delicious, and super easy to package and transport. I have also met very few people that don’t instantly fall in love with it’s crunchy texture.
Traditionally, biscotti recipes are almond based. I tweaked my already perfect almond biscotti slightly and added the bold flavor of chocolate.
Homemade Chocolate Biscotti Ingredients:
You will find that biscotti calls for all the same ingredients as a classic cookie. The big difference will come when it is time to bake.
- All-Purpose Flour– Also known as white flour, this ingredient can be found in the baking aisle of your local grocer. I do not recommend substituting in this recipe.
- Baking Powder– A leavener that adds air to your cookie giving it a wonderful rise and less dense finished product.
- Cocoa Powder– This recipe was tested with Hershey’s classic cocoa powder.
- Espresso Powder– My secret ingredient. Espresso powder added to the cookie enhances the chocolate flavor. It does not add any coffee flavor to the cookie.
- Salt– Another flavor enhancer to help take the chocolate flavor to the next level.
- Butter– Soft butter. Salted or unsalted is up to you. We have made it with both and prefer salted.
- Sugar– Granulated, or white sugar, is all that is needed. Most people have this as a pantry staple.
- Eggs– Large eggs, at room temperature.
- Vanilla Extract– Use pure vanilla extract NOT imitation.
How to make biscotti from scratch:
How you make this recipe is slightly different from other cookies. First, you form the dough into log shapes. After baking, you slice and bake again. This is what gets you that wonderful crisp texture.
- Whisk together the flour, baking powder, cocoa powder, and salt in a medium sized bowl. Set aside.
- Combine the butter and sugar in the bowl of an electric mixer. Stir until combined. Add the eggs and extract and continue to mix until incorporated.
- Add the dry ingredients to the wet ingredients. Mix on low until your dough forms.
- Cover dough and chill for 30 minutes.
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Divide your dough into two equal pieces. Shape each dough half into a loaf that is 16×2 inches. Place on your prepared baking sheet and bake for 30 minutes.
- Cool for 15 minutes then slice into 3/4 inch pieces. Place, cut side down, back onto your cookie sheet and cook for 10 additional minutes.
Tips for this recipe:
- Do not skip the step to chill the dough. This helps you be able to form your two loaves as well as giving the dough time to rest and the butter to solidify.
- This dough is sticky. To help shape the loaves, and keep the dough from sticking to your hands, run you clean hands under water.
- Use a sharp knife when slicing your cookies. Do not wait more than 15 minutes to cut. The longer you wait, the more your cookies will crumble.
How long does homemade biscotti last?
If stored properly, homemade biscotti will last from two to three weeks.
I suggest keeping your cooked and cooled cookies in an air tight container or zip top bag in a cool dry place. You can also freeze your cookies and extent the life for 4 to 6 months.
More Biscotti Recipes:
More Chocolate Recipes:
Chocolate Biscotti Recipe
This chocolate biscotti recipe is adapted from my famous almond biscotti! Perfectly crisp and amazing when served with coffee or cocoa.
Ingredients
- 2 1/4 cups flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 2 teaspoons espresso powder
- 1/4 teaspoon salt
- 1/2 cup butter, melted and cooled slightly
- 1 cup sugar
- 3 large eggs
- 2 teaspoon pure vanilla extract
Instructions
1. Whisk together the flour, baking powder, cocoa powder, and salt in a medium sized bowl. Set aside.
2. Combine the butter and sugar in the bowl of an electric mixer. Stir until combined. Add the eggs and extract and continue to mix until incorporated.
3. Add the dry ingredients to the wet ingredients. Mix on low until your dough forms.
4. Cover dough and chill for 30 minutes.
5. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
6. Divide your dough into two equal pieces. Shape each dough half into a loaf that is 16×2 inches. Place on your prepared baking sheet and bake for 30 minutes.
7. Cool for 15 minutes then slice into 3/4 inch pieces. Place, cut side down, back onto your cookie sheet and cook for 10 additional minutes.
Notes
- Do not skip the step to chill the dough. This helps you be able to form your two loaves as well as giving the dough time to rest and the butter to solidify.
- This dough is sticky. To help shape the loaves, and keep the dough from sticking to your hands, run you clean hands under water.
- Use a sharp knife when slicing your cookies. Do not wait more than 15 minutes to cut. The longer you wait, the more your cookies will crumble.
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