Double Chocolate Biscotti

“Yet another biscotti recipe...this one has hazelnuts in it!! From Four Star Desserts. Times are a guesstimate.”
1hr 30mins
24 cookies

Ingredients Nutrition


  1. Preheat oven to 325ºF.
  2. Lightly whisk together the eggs and the vanilla extract. Set aside.
  3. combine the flour, cocoa powder, baking soda, salt, sugar, coffee granules, chocolate chips and hazelnuts in the bowl of an electric mixer.
  4. With the paddle attachment, slowly add the egg mixture on low speed. Mix just until the dough comes together.
  5. With your hands, scrape any dry ingredients from the bottom of the bowl and mix them into the dough.
  6. On a lightly floured board, roll the dough into 2 logs, each about 12 inches long. Place them on a baking sheet.
  7. Bake until side are firm and the tops are cracked and no longer wet looking, about 20 minute Cool to room temperature.
  8. Decrease oven temperature to 300ºF.
  9. Cut the logs inot slices 3/4-inch thick.
  10. Place them, cut side up, on a baking sheet.
  11. Bake until dry and firm, about 25 minute.
  12. Melt the white chocolate in a double boiler over hot water. Whisk until smooth.
  13. Line a baking sheet with parchment paper. Spread some white chocolate on a cut side of each biscotti.
  14. Place the biscotti, white chocolate side down, on the baking tray. Let chocolate harden. (If it doesn't want to harden, place baking sheet in fridge for about 30 min -- this will do the trick.).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a