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Walnut Biscotti With Dark Chocolate

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“Great as a morning snack, with coffee -- or after dinner with a dessert wine. Shared by a friend many years ago, and has been a treat that I make (and share) every year at the holidays...but it's great any time! Yield is approximate, depending on size of loaf and width of biscottis.”
2hrs 10mins
6 dozen cookies

Ingredients Nutrition


  1. Combine butter, sugar and eggs and mix well with electric mixer. Beat in vanilla and almond extracts.
  2. Combine flour, baking powder, baking soda in separate bowl and mix. Stir in chopped nuts and then add all to the egg mixture. The batter will be very stiff and sticky. Cover the dough with plastic wrap and refrigerate for 1 hour (or overnight).
  3. With floured hands and board, divide the dough into two portions and shape each into a loaf about 12 inches long. (like a loaf of french bread).
  4. Grease a 10x14 inch pan and place both loaves on the sheet, leaving at least 3" between them. (This is important or they will expand into each other!) Flatten each loaf slightly, and as evenly as possible.
  5. Place in a preheated 400 dgree oven and bake 20 minutes. Remove baking sheet from oven and place on a wire rack to cool slightly. Lower oven temperature to 375.
  6. While the loaves are still warm (but not hot), slice them into diagonal slices about 1/3" - 1/2" thick. Arrange the slices on an ungreased baking sheet and return to the oven to bake for 15 minutes at 375. (Do not brown).
  7. Place on a wire rack to cool completely.
  8. If desired, melt dark chocolate according to package directions in a large shallow bowl or pie plate. Dip bottom edge of each biscotti in chocolate and lay on its side on wax paper to cool.
  9. When completely cool, stack into container, separating layers with wax paper if you've dipped them in chocolate.

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