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Cool completely on a wire rack before storing.

Double Chocolate Biscott

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert, Snack
Cuisine American, Italian

Ingredients
  

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp instant espresso powder optional, enhances chocolate

Wet Ingredients:

  • 6 tbsp unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract

Mix-ins:

  • 3/4 cup mini semi-sweet chocolate chips
  • 1/2 cup chopped nuts optional: almonds, hazelnuts, pistachios

Instructions
 

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a bowl, whisk flour, cocoa, baking powder, salt, and espresso powder.
  • In another large bowl, beat butter and sugar until fluffy. Mix in eggs and vanilla.
  • Gradually stir in dry ingredients until just combined. Fold in chocolate chips and nuts.
  • Divide dough in half. Shape each into a 10x3-inch log on the prepared sheet.
  • Bake for 25-30 minutes, until firm and cracked on top. Let cool 10 minutes.
  • Lower oven temp to 325°F. Slice logs diagonally into 3/4-inch slices.
  • Place slices cut side down. Bake 10-12 minutes, flip, then bake another 10-12 minutes until dry and crisp.
  • Cool completely on a wire rack before storing.

Notes

  • Dough will be sticky—dampen hands for easier shaping.
  • Add orange zest or almond extract for flavor variation.
  • Store in an airtight container up to 2 weeks.
Nutrition (per biscotti):
Calories: 145 | Carbs: 20g | Protein: 2g | Fat: 6g | Cholesterol: 22mg | Sodium: 80mg | Potassium: 90mg | Fiber: 2g | Sugar: 10g
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.