Chocolate biscotti is a great snack that can be enjoyed anytime and is perfect for the holiday season. Here is an easy Chocolate biscotti recipe that is simple to follow and yields a delicious and indulgent treat. Plus, you can customize it with your favorite add-ins, like different chocolate types, nuts, or dried fruits. This chocolate biscotti is perfect for munching, dipping, and dunking into your coffee or tea. If you are a chocolate lover, this recipe is for you!😉
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What is Chocolate Biscotti?
In Italy, "biscotti" refers to many varieties of cookies, most of which are not baked twice. Outside of Italy, the most popular biscotti style is the hard, twice-baked biscotti di Prato (also known as cantucci). The Italian word biscotti (biscotto) comes from the Medieval Latin biscoctus, a twice-baked cookie or bread. Biscotti di Prato emerged in the 18th century, made simply with flour, sugar, eggs, pine nuts, and slivered almonds; in the 1980s, this type of biscotti became immensely popular in the United States, where the crunchy Italian cookie has become even more common than in Italy.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- All-Purpose Flour: Provides structure to the biscotti and contributes to its texture.
- Natural Unsweetened Cocoa Powder: Adds a rich chocolate flavor and dark color to the biscotti.
- Baking Soda: Acts as a leavening agent to help the biscotti rise slightly.
- Kosher Salt: Enhances the overall flavor by balancing the sweetness and adding a touch of saltiness.
- Unsalted Butter: Provides moisture and richness to the biscotti.
- Light Brown Sugar: Sweetens the biscotti and adds a subtle caramel flavor.
- Granulated Sugar: Adds sweetness and helps with the texture and structure of the biscotti.
- Large Eggs: Bind the ingredients together and provide moisture.
- Pure Vanilla Extract: Enhances the flavor of the biscotti with a warm, sweet vanilla aroma.
- Bittersweet Chocolate Chips: Infuse the biscotti with chunks of chocolate, adding a delightful contrast in texture and more chocolate flavor.
Tools you'll need
How to Make Chocolate Biscotti
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 degrees and line a 13″ x 18″ Baking Sheet with parchment paper; set aside. In the bowl of a stand mixer or a large mixing bowl and handheld electric mixer, cream butter, salt, and sugars on medium speed until light and fluffy, about 2 minutes; scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and mix until incorporated. Mix flour, baking soda, and cocoa powder in a medium bowl. Add dry ingredients to wet ingredients and stir together until just combined.
Mix in chocolate chips if using. Dip your hands in cold water to make the dough easier to handle. Divide and shape the dough into two logs; then flatten each to 12 inches long, 2 inches wide, and 1 inch tall. Place the logs on the prepared baking sheet. Bake until the logs are firm to the touch and sound hollow when tapped for 35 to 40 minutes. Remove from the oven but keep the oven on. Let the logs cool on the baking sheet for 20 minutes, then remove them to a cutting board and slice crosswise with a serrated knife ¾ inch thick. You should have about 30 biscotti.
Return the chocolate biscotti to the parchment-lined baking sheet; turn them on their sides so the cut sides are down. Then place them back in the oven for 5 minutes to dry and crisp up; you’ll have to go off of touch since the dark color of the chocolate will make it harder to see the toasted surface, just like when baking brownies. Then flip and bake for another five minutes until the bottoms are equally crispy. Let cool on the baking sheet for a few minutes, then transfer the Chocolate Biscotti to a wire rack to cool completely. Serve!
Substitutions
- Unsalted Butter: You can substitute it with an equal amount of margarine or coconut oil for a dairy-free option. Keep in mind that the flavor and texture may vary slightly.
- Granulated Sugar: If you prefer a less refined option, use coconut or brown sugar. Just note that the color and taste of the biscotti may be different.
- All-purpose Flour: To make the biscotti gluten-free, you can use a gluten-free all-purpose flour blend or almond flour. Remember that the texture and structure may differ from the original recipe.
- Unsweetened Dutch Process Cocoa Powder: You can use regular unsweetened cocoa powder if you don't have Dutch process cocoa powder. The flavor and color of the biscotti may be slightly different, but it will still be delicious.
- Chocolate Chips: You can use any chocolate chips or chunks, such as semisweet, milk, or white chocolate. You can add other mix-ins like chopped nuts, dried fruits, or even shredded coconut for added texture and flavor.
Variations
- Almond Biscotti: Classic biscotti with almond extract and chopped almonds.
- Chocolate Almond Biscotti: Biscotti with a chocolate twist, including cocoa powder, chocolate chips, almond extract, and chopped almonds.
- Chocolate Orange Biscotti: Biscotti with a citrusy kick, made with orange zest and juice, cocoa powder, and chocolate chips.
- Lemon Biscotti: Biscotti with a lemony flavor, made with lemon zest and juice, and often paired with poppy seeds.
- Cinnamon Almond Biscotti: Biscotti made with cinnamon and almond extract, with chopped almonds for added texture.
- Hazelnut Raisin Biscotti: Biscotti is made with hazelnuts and raisins and sometimes drizzled with chocolate for added richness.
- Walnut Chocolate Biscotti: Biscotti with a nutty twist, made with walnuts and chocolate chips.
- Vanilla Biscotti: Biscotti with a simple, classic flavor, made with vanilla extract.
- Chocolate Chip Biscotti: A classic biscotti with chocolate chips for sweetness and richness.
How to Serve
Traditionally, biscotti are served with a dessert wine, such as Tuscan vin santo, for dipping after dinner. However, since biscotti hold their shape after dunking, they are also a good choice for serving with coffee or tea, especially since the sweetness of the biscotti helps balance the bitterness of the espresso.
How to Store & Re-Heat
To store: Allow them to cool completely after baking. Then, transfer them to an airtight container or a sealable plastic bag. It's important to store them in a cool, dry place at room temperature. Properly stored biscotti can last up to 2 weeks, maintaining their texture and flavor. Ensure the container is tightly sealed to prevent moisture from getting in, which can cause the biscotti to lose their crunchiness.
To reheat: Preheat your oven to 350°F (175°C). Place the biscotti on a baking sheet in a single layer and bake them for about 5 minutes. Keep an eye on them to avoid over-baking or burning. Once warmed, remove them from the oven and let them cool slightly before enjoying. Reheating the biscotti will help restore their crispness and enhance their flavors. However, they are typically enjoyed at room temperature, and you can dip them in coffee, tea, or other beverages without reheating.
Make-Ahead
You can make the Chocolate Biscotti dough and store it in an airtight container in the refrigerator for up to 24 hours before baking. This is a great option if you want to prepare the dough in advance and bake the biscotti fresh when you're ready to enjoy them. Shape the dough into logs, wrap them tightly in plastic or foil, and store them in the fridge until you bake.
When you're ready to bake, remove the dough from the fridge, let it come to room temperature for about 10-15 minutes, and then proceed with the baking instructions. The result will be freshly baked, delicious biscotti you can enjoy anytime!
How to Freeze
Chocolate Biscotti dough can be frozen for up to 3 months: Shape the dough into logs, wrap them tightly in plastic or foil, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and proceed with the recipe. Baked Chocolate Biscotti freeze well for up to 3 weeks. Allow the chocolate biscotti to cool completely before double wrapping them in foil and freezing them in resealable plastic bags for up to 3 weeks—Thaw overnight on the countertop before serving.
Tips for Making The Best Chocolate Biscotti
- Measure ingredients accurately: Baking is a science, so it's important to measure your ingredients accurately, especially dry ingredients like flour and cocoa powder. Use measuring cups and spoons for precise measurements.
- Use good-quality cocoa powder: Since chocolate is the star of this recipe, using good-quality cocoa powder will make a difference in the flavor and richness of the biscotti. Look for unsweetened Dutch process cocoa powder for an intense chocolate taste.
- Chill the dough: After mixing it, chill it in the refrigerator for about 30 minutes to 1 hour. Chilled dough is easier to handle and will spread less during baking, resulting in biscotti with a more uniform shape.
- Shape the dough carefully: Wetting your hands with cold water can prevent sticking when shaping the dough into logs. Press and shape the dough gently to avoid over-packing it, which can lead to dense biscotti. Aim for evenly shaped logs for even baking.
- Bake twice for crunchiness: Biscotti are known for their crunchiness, and the double baking is key to achieving this texture. After the first bake, allow the biscotti to cool slightly, then slice them and bake them again until they are dry and crisp.
- Store properly: To keep your Chocolate Biscotti fresh and maintain their texture, store them in an airtight container in a cool, dry place. Avoid storing them in a humid environment, as moisture can make them lose their crunch.
- Get creative with add-ins: While the recipe calls for chocolate chips, experiment with different add-ins to customize your biscotti. Add chopped nuts, dried fruits, or even a drizzle of melted chocolate on top for added flavor and visual appeal.
FAQ
How do you make sure the biscotti is crispy?
To ensure the biscotti is crispy, bake it until it is firm to the touch and sounds hollow when tapped. Then, bake it again after slicing to dry and crisp it up.
Can I use whole wheat flour instead of all-purpose flour for a healthier version?
You can, but it will change the texture and taste of the biscotti.
Can I reduce the sugar in the recipe for a less sweet biscotti?
You can try reducing the sugar, but it may affect the texture and sweetness of the final product.
How do I know when the biscotti are fully baked during the first round in the oven?
They should be firm to the touch and sound hollow when tapped.
My biscotti turned out too hard. How can I make them softer?
You can reduce the second baking time or add more fat to the recipe.
Can I add nuts or dried fruit to the recipe for extra flavor?
Add chopped nuts or dried fruit to customize the biscotti to your taste.
For More Chocolate Inspired Desserts, Check out these Recipes:
- The Best Chocolate Cake
- Double Chocolate Cupcakes
- Chocolate Cake with Mocha Frosting
- Chocolate Banana Bread
- Chocolate Muffins
- Chocolate cut-out sugar cookies
Recipe
Easy Chocolate Biscotti
Ingredients
- 1-¾ cups plus 2 tablespoons all-purpose flour , spooned and leveled-off
- ¼ cup plus 2 tablespoons natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 113 g (1 stick / 8 tablespoons) unsalted butter , at room temperature
- ¾ cup light brown sugar , packed and leveled off
- 2 tablespoons granulated sugar
- 2 large eggs , room temperature
- 1 tablespoon pure vanilla extract
- 1 cup Bittersweet chocolate chips such as Ghiradelli
Instructions
- Preheat the oven to 350 degrees and line a 13″ x 18″ Baking Sheet with parchment paper; set aside.
- In the bowl of a stand mixer or a large mixing bowl and handheld electric mixer, cream butter, salt, and sugars on medium speed until light and fluffy, about 2 minutes; scrape down the sides of the bowl with a rubber spatula.
- Add the eggs one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and mix until incorporated. Mix flour, baking soda, and cocoa powder in a medium bowl. Add dry ingredients to wet ingredients and stir together until just combined. Mix in chocolate chips if using.
- Dip your hands in cold water to make the dough easier to handle. Divide and shape the dough into two logs; then flatten each to 12 inches long, 2 inches wide, and 1 inch tall. Place the logs on the prepared baking sheet.
- Bake until the logs are firm to the touch and sound hollow when tapped, 35 to 40 minutes. Remove from the oven but keep the oven on. Let the logs cool on the baking sheet for 20 minutes, then remove them to a cutting board and slice crosswise with a serrated knife ¾ inch thick. You should have about 30 biscotti.
- Return the chocolate biscotti to the parchment-lined baking sheet; turn them on their sides so that the cut sides are down. Then place them back in the oven for 5 minutes to dry and crisp up; you’ll have to go off of touch since the dark color of the chocolate will make it harder to see the toasted surface, just like when baking brownies.
- Then flip and bake for another five minutes until the bottoms are equally crispy. Let cool on the baking sheet for a few minutes, then transfer the Chocolate Biscotti to a wire rack to cool completely. Serve!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.