Rating: 5 stars
2 Ratings
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  • 2 Ratings

Chocolate biscotti pairs perfectly with coffee or as a light after-dinner dessert!

Source: Better Homes and Gardens


Recipe Summary

28 mins
1 hr
35 mins
2 hrs 3 mins
32 slices


Ingredient Checklist


Instructions Checklist
  • In a large mixing bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds or until softened. Add sugar, cocoa powder, and baking powder; beat until combined. Beat in eggs. Beat in as much of the flour as you can. Using a wooden spoon, stir in any remaining flour.

  • Divide dough in half. On a lightly floured surface, shape each half into a 9-inch-long log. Place logs 5 inches apart on a lightly greased cookie sheet. Flatten logs until 2 inches wide.

  • Bake in a 375 degree F oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on the cookie sheet on a wire rack for 1 hour. With a serrated knife, cut each log diagonally into 1/2-inch-thick slices. Lay slices, cut sides down, on an ungreased cookie sheet.

  • Bake slices in a 325 degree F oven for 8 minutes. Turn slices over. Bake 7 to 9 minutes more or until biscotti are dry and crisp (do not overbake). Cool thoroughly on a wire rack. If desired, melt chocolate or white baking pieces with shortening; drizzle over cooled cookies. Store biscotti in an airtight container at room temperature up to 1 week. Makes 32 slices.

Nutrition Facts

77 calories; fat 3g; cholesterol 18mg; saturated fat 2g; carbohydrates 12g; insoluble fiber 1g; protein 1g; sodium 54mg.