Biscotti Al Cioccolato E Noce Double Chocolate Walnut Biscotti
Indulge in the rich, chocolatey decadence of Biscotti Al Cioccolato E Noce, or Double Chocolate Walnut Biscotti, a classic Italian treat elevated with modern flavors. These twice-baked delights combine the deep, luxurious taste of unsweetened cocoa powder and bittersweet chocolate chips with the earthy crunch of chopped walnuts, creating a perfect balance of sweetness and nuttiness. The dough is gently crafted into logs, baked to perfection, then sliced and baked again for that signature crispness. Ideal for dunking in coffee or espresso, these crisp yet tender biscotti make an irresistible snack or giftable treat for chocolate lovers. With just 20 minutes of prep time, this easy homemade biscotti recipe is a must-try for anyone craving a gourmet yet approachable dessert.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 4 tablespoons Unsalted butter, softened
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Bittersweet or semisweet chocolate chips
- 1 cup Chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the granulated sugar and softened unsalted butter until light and fluffy, about 2-3 minutes.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until a thick, sticky dough forms.
Fold in the chocolate chips and chopped walnuts with a spatula until evenly distributed throughout the dough.
Divide the dough in half. On a lightly floured surface, shape each portion into a flattened log about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space between them.
Bake the logs in the preheated oven for 25-30 minutes, or until the tops feel firm to the touch and the edges are starting to crack slightly.
Remove the baking sheet from the oven and allow the logs to cool for 10 minutes. Lower the oven temperature to 300°F (150°C).
Once the logs are cool enough to handle, use a serrated knife to slice them diagonally into 1/2-inch-thick biscotti.
Place the biscotti slices cut-side down on the baking sheet. Bake for an additional 10 minutes, then flip each biscotti and bake for another 10 minutes, or until crisp and dry.
Remove the biscotti from the oven and allow them to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 12.3 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 131 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
