Double Chocolate Biscotti

Crisp texture of our Double Chocolate Biscotti, a perfect companion for your morning coffee or afternoon tea. This vegetarian Italian treat combines the luscious flavors of white and semisweet chocolate, making it a delightful gift or a sweet snack. Please note, this recipe contains dairy, eggs, and gluten.

These biscotti are versatile enough to be enjoyed on their own or crumbled over desserts. Packed with flavor, they offer a satisfying crunch with every bite. Plus, they provide a boost of energy with their rich chocolate content.

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Recipe Collection: Dessert

Serving Size: 36

Cooking Time: 135 minutes

Overview

These crisp double chocolate biscotti are perfect for pairing with coffee. With a delightful blend of white and semisweet chocolates, they make a wonderful treat or festive gift. The recipe yields a generous amount, ensuring you have plenty to share or store for later.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

Italian

Ingredients

• 0.67 Cups white sugar
• 0.5 Cups butter, softened
• 0.25 Cups unsweetened cocoa powder
• 2 Teaspoons baking powder
• 2 Large eggs
• 1.75 Cups all-purpose flour
• 4 Ounces (oz) white chocolate, divided
• 0.75 Cups semisweet chocolate chips

Steps

1. In a large bowl, beat the sugar and softened butter together with an electric mixer until light and fluffy. Gradually beat in the cocoa powder and baking powder, continuing for 2 minutes. Add the eggs one at a time, beating well after each addition. Stir in the flour by hand, then mix in the divided white chocolate and semisweet chocolate chips. Cover the dough and chill for about 10 minutes.
2. Preheat the oven to 375°F (190°C). Lightly grease a cookie sheet. Divide the dough into two parts and roll each into a 9-inch long log. Place the logs on the prepared cookie sheet, about 4 inches apart, and flatten them slightly.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool on the cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for 1 hour.
4. Preheat the oven to 325°F (165°C). Cut each loaf into 1/2-inch wide diagonal slices. Place the slices on an ungreased cookie sheet.
5. Bake in the preheated oven for 9 minutes. Turn the cookies over and bake for an additional 7 to 9 minutes. Cool completely, then store in an airtight container.

Enjoy these delightful biscotti with your favorite hot beverage or as a sweet treat any time of the day!