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To Die for Chocolate Biscotti

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“This recipe is originally from, but I have revised it to fit my taste. The texture is perfect, and the crunch is just right. Delightful treat for any chocolate lover! I hope you enjoy it!”
24-30 biscotti

Ingredients Nutrition


  1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
  2. Line a baking sheet with parchment paper, and set aside.
  3. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (2-3 minutes).
  4. Add the eggs and egg yolk, one at a time, mixing well after each addition.
  5. Beat in the vanilla extract.
  6. In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder.
  7. Add to the butter mixture and beat until incorporated.
  8. Stir in the chocolate/white chocolate chips.
  9. Transfer the dough to a floured surface.
  10. Form into a log 10 inches long.
  11. Do this by rolling the dough back and forth into a cylinder shape with floured hands.
  12. Transfer the log to the baking sheet, and pat to even the shape.
  13. Bake until firm to the touch, about 25 - 30 minutes.
  14. Remove from the oven, place on a wire rack, and let cool for about 10 minutes.
  15. Using a long spatula transfer the logs to a cutting board.
  16. Using a serrated knife, cut the logs into slices about 2/3 inch thick.
  17. Arrange the slices on the baking sheet, cut side down, and bake about 8 - 10 minutes.
  18. Turn the slices over and bake until crisp and dry, about 8 - 10 minutes longer.
  19. Remove from oven and let cool on wire rack.
  20. Optional Steps: Follow melting directions on dipping chocolate (or make your own), and use spatula/piping bag to drizzle chocolate over the tops of the biscotti.

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