Bittersweet Chocolate Biscotti
Indulge in the decadent charm of bittersweet chocolate biscotti, a perfect treat for coffee lovers and dessert enthusiasts alike. This Italian-inspired cookie boasts a double dose of chocolatey richness from unsweetened cocoa and chunks of bittersweet chocolate, balanced beautifully with the crunch of toasted almonds or hazelnuts. Crafted with a simple dough that’s baked twice for the ultimate crisp texture, these sophisticated, dunk-worthy delights are as easy to make as they are to enjoy. With just 20 minutes of prep, you’ll create a batch of crunchy, chocolatey goodness that’s perfect for gifting, sharing, or savoring alongside your favorite espresso or tea. Whether you’re a biscotti aficionado or trying your hand at these twice-baked beauties for the first time, this recipe promises bold flavor and a bakery-style finish.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup bittersweet chocolate, chopped
- 1 cup whole almonds or hazelnuts, toasted and chopped
Instructions
Preheat your oven to 350°F (175°C) and line a 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 bowl, beat the granulated sugar and eggs together using a hand mixer or whisk until thick and pale, about 2-3 minutes. Stir in the vanilla extract.
Gradually add the dry ingredients into the wet mixture and stir with a wooden spoon or spatula until a thick dough forms.
Fold in the chopped bittersweet chocolate and toasted nuts, ensuring they are evenly distributed throughout the dough.
Lightly flour your hands and turn the dough onto a clean surface. Divide it into two equal portions.
Shape each portion into a log approximately 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, spacing them apart.
Bake the logs in the preheated oven for 25-30 minutes, or until firm and slightly cracked on top.
Remove the logs from the oven and allow them to cool on the baking sheet for 10 minutes.
Reduce the oven temperature to 300°F (150°C).
Using a sharp serrated knife, slice the cooled logs diagonally into 1/2-inch thick biscotti pieces.
Arrange the slices cut side down on the baking sheet and return them to the oven.
Bake for an additional 10 minutes, then flip each biscotti over and bake for another 10 minutes, until crisp and dry.
Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing.
Nutrition Facts
Calories |
3567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 852 mg | 37% | |
| Total Carbohydrate | 522.3 g | 190% | |
| Dietary Fiber | 60.2 g | 215% | |
| Total Sugars | 247.2 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 558 mg | 43% | |
| Iron | 52.8 mg | 293% | |
| Potassium | 3528 mg | 75% | |
*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.
