Double Chocolate Biscotti and a Skinny Secret

chocolate biscotti post

Dip a biscotti into hot coffee or a latte and magic happens. Soaking up a bit of hot liquid turns a biscotti into a warm, melty, flavorful, luxurious experience for your tongue.

The friend who put me onto this recipe had brought them to our Bible class at church.  Not many people partook.  She thought they mistook her biscotti for dried out brownies.  Not me.  I love biscotti–as long as I have a latte for dipping.  My husband, on the other hand, will eat them straight out of the freezer.

biscottie in a jar

Although these cookies involve several steps with a couple of trips to the oven, they are far superior to anything you buy at the grocery store.  Well worth it in my estimation.  I keep these treats in my freezer to get out one at a time for dessert.  Don’t miss the skinny secret at the end of this post.

biscotti story board_edited-1

On a cutting board, (or do it on silicone baking sheet if you are careful not to press hard and damage the sheet) cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes

chocolate coating biscotti

Coat the bottom of each biscotti with melted chocolate.


The original recipe said it would make 30. At that rate, each biscotti will cost you 144 calories.  Not too bad.  But look at this.  If you make 40 cookies instead, it will only cost you 108 calories a piece.  Quite a savings I think, and you really won’t miss the extra bite.  Just don’t be like me on a bad day and eat an extra cookie because they are SO GOOD.


Double Chocolate Biscotti and a Skinny Secret
Recipe type: Cookies
Serves: 40
Chocolate Biscotti with chocolate chips and glazed with more chocolate
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup toasted pecans, chopped
  • ¾ cup bittersweet or semi-sweet chocolate chips
  1. Preheat oven to 350 degrees. Either butter and flour a large baking sheet, use a silicone baking mat or parchment paper. I use the baking mat.
  2. In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in pecans (or almonds if you prefer) and chocolate chips.
  3. On prepared baking sheet with floured hands or wearing surgical gloves (my choice) form dough into two slightly flattened logs, each 12 inches long and 2 inches wide. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
  4. On a cutting board, (or do it on silicone baking sheet if you are careful not to press hard and damage the sheet) cut biscotti diagonally into ¾-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack.
  5. Melt ⅓-1/2 cup semi-sweet chocolate chips in the microwave until they start to melt. One minute on MEDIUM. Add more time if necessary but be careful not to burn. Coat the bottom of each biscotti with melted chocolate. Lay cookie on its side and refrigerate until chocolate is firm. You can skip this step for a savings in calories and time. But it really ups the decadence factor.
  6. Biscotti will keep in airtight containers 1 week or if frozen, about 1 month.
About the cocoa powder: Any kind of cocoa powder will work but dutched cocoa and natural cocoa will produce different flavors and colors of biscotti. For the biscotti in the picture above, I used Valhrona cocoa powder purchased out of the bulk bins at Central Market. It's reasonably priced and I only have to buy exactly what I need and can use in a timely manner.


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{ 6 comments… read them below or add one }

Heather December 25, 2011 at 10:40 am

I printed your recipe out weeks ago to make for my best friend since she always has to have something with her coffee. I was alittle scared to mess it up but let me say this was soooo easy to make and it came out fabulous! I wrapped it up in a christmas tin and delivered it yesterday to her. we sat and chatted while having coffe and my homemade biscotti! It was so wonderful to share with friends something that I made! thanks for all the wonderful recipes and the guidance you give for them in your post! Merry christmas!


FRESH LOCAL AND BEST October 13, 2009 at 8:21 pm

I don’t know why I’ve never dipped my biscotti in coffee, it sounds so delectable!


Mimi October 12, 2009 at 6:33 pm

I’m a new blogger and I haven’t figured out very much about the technical side of blogging, one of which is how to add the print this post button.


Karine October 12, 2009 at 3:33 pm

Homemade biscottis are so good! Thanks for sharing yours, they sound delicious!


mimi October 11, 2009 at 12:11 am

Well, I need a new biscotti recipe and these look wonderful. Can’t wait to try them.


Sis October 10, 2009 at 9:13 pm

I need this RIGHT NOW!


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