Double Chocolate Biscotti Recipe

Name: Double Chocolate Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups pastry flour, whole wheat or you can use half white flour; ⅓ cup cocoa powder; 1 tablespoons cocoa powder; 1/2 teaspoon baking soda; 1 1/4 teaspoons baking powder; 4 large eggs at room temperature; 1/2 cup sugar; 1/2 cup granulated sugar replacement or you can still use 1/2 cup sugar; 1 tablespoon vanilla extract pure; 5 ounces chocolate, semisweet chopped, melted

Servings: persons

1
Position rack in the center of the oven, preheat to 325F.
2
Line 2 large baking sheets with parchment paper.
3
Mix well flour, cocoa powder, baking soda, baking powder and salt in a large bowl.
4
In another large bowl, beat eggs, egg yolk and sugar with an electric mixer in high speed until thick and pale yellow, 3 minutes.
5
Beat in vanilla and melted chocolate.
6
Stir in the dry ingredients with a wooden spoon until just moistened, the dough should be very dry.
7
Turn the dough out onto a lightly floured surface, knead for 1 to 2 minutea, then divide in half.
8
Roll each piece into an 10-inch log, flatten slightly to about 3/4 inch high and 4 inches wide.
9
Place the logs side by side on one of the prepared baking sheets.
10
Bake until lightly browned and firm, 25 to 30 minutes.
11
Cool on the pan on a wire rack for 20 minutes.
12
Keep the oven on, switch the oven racks to the upper and lower thirds of the oven.
13
Slice the logs on the diagonal into cookies 1/2 inch thick.
14
Arrange, cut-side down, on the 2 baking sheets.
15
Bake for 10 minutes.
16
Turn the biscotti over and rotate the pans from top to bottom; bake until dry, about 20 minutes more.
17
Transfer to a wire rack to cool.
18
Storage in an air-tight container.

895

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups pastry flour, whole wheat or you can use half white flour, ⅓ cup cocoa powder, 1 tablespoons cocoa powder, 1/2 teaspoon baking soda, and more.

Yes, Double Chocolate Biscotti falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Chocolate Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions