Recipes › Dessert › Double Chocolate Biscotti Recipe

Double Chocolate Biscotti Recipe

Recipe by Pedro M. A. Neves

Double chocolate biscotti are crisp, twice-baked Italian cookies loaded with dark and milk chocolate throughout. These elegant dunking biscuits offer a satisfying chocolate flavor and perfect texture for accompanying espresso or hot beverages. This traditional recipe yields beautiful, shelf-stable treats ideal for gifting or serving at gatherings.

Ingredients

• 200g all-purpose flour
• 50g unsweetened cocoa powder
• 100g granulated sugar
• 50g light brown sugar
• 3 large eggs
• 60ml neutral oil
• 2 tsp vanilla extract
• 1.5 tsp baking powder
• 0.5 tsp sea salt
• 100g dark chocolate chunks (70% cacao)
• 75g white chocolate chips
• 50g milk chocolate chips
• 1 tbsp water

Instructions

1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined.

2. In a large bowl, whisk together both sugars, eggs, oil, vanilla extract, and water until the mixture is pale and slightly thickened, about 2 minutes.

3. Gently fold the dry ingredient mixture into the wet ingredients using a spatula until just combined and no flour streaks remain.

4. Fold in all three types of chocolate chunks until evenly distributed throughout the dough.

5. Divide dough into two portions. Shape each portion into a 10-inch (25cm) long log on the prepared baking sheet, spacing them 3 inches (7.5cm) apart. Gently smooth the tops.

6. Bake for 25-28 minutes until the logs are firm to the touch and a toothpick inserted comes out with moist crumbs. Remove from oven and cool for 10 minutes.

7. Once cooled, transfer logs to a cutting board. Using a serrated knife with a gentle sawing motion, cut each log diagonally into 0.75-inch (2cm) thick slices.

8. Stand biscotti upright on the baking sheet, cut-side down. Bake for 10 minutes, then flip each piece and bake for another 8-10 minutes until they are dry and crisp throughout.

9. Remove from oven and transfer to a wire rack to cool completely, about 30 minutes. Biscotti will continue to crisp as they cool.

Substitutions

• Use gluten-free all-purpose flour (1:1 ratio) for gluten-free biscotti
• Replace eggs with aquafaba (9 tbsp or 135ml) for vegan version
• Substitute all chocolate with carob chips for a caffeine-free alternative
• Use almond oil instead of neutral oil for subtle nuttiness

Tips

• Do not overbake the initial logs; they should still be slightly soft when first removed from the oven to prevent them from becoming too hard to slice
• Store cooled biscotti in an airtight container at room temperature for up to 3 weeks for optimal freshness
• Slice the logs while still slightly warm for cleaner cuts; use a serrated bread knife and let the knife do the work without pressing
• For extra-crisp biscotti, store in an airtight container with a silica packet to absorb any residual moisture

Biscotti originated in Tuscany and are deeply embedded in Italian coffee culture, traditionally served alongside espresso for dunking. The name derives from the Latin 'bis coctus,' meaning twice-baked, a technique that has preserved these cookies for centuries.

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