Chocolate Biscotti


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

Chocolate Biscotti
Prep Time:
28 mins
Cool Time:
1 hr
Bake Time:
35 mins
Total Time:
2 hrs 3 mins
32 slices


  • cup butter, softened

  • cup sugar

  • ¼ cup unsweetened cocoa powder

  • 2 teaspoon baking powder

  • 2 eggs

  • 1 ¾ cup all-purpose flour

  • ½ cup semisweet chocolate pieces or white baking pieces (optional)

  • 1 teaspoon shortening (optional)


  1. 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.

  2. 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.

  3. 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.

  4. 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 (per serving)

77 Calories
3g Fat
12g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 77
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 18mg 6%
Sodium 54mg 2%
Total Carbohydrate 12g 4%
Protein 1g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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