Italian Chocolate Biscotti

These Italian double-baked biscuits are best dipped in espresso or coffee.


Italian Chocolate Biscotti

  • Servings: about 16 cookies
  • Difficulty: medium
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  • 1 egg
  • 100 g sugar
  • 1 teaspoon vanilla extract
  • 150 g all-purpose wheat flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 50 g dark chocolate, roughly chopped
  • 50 g slivered almonds, roasted
  • 50 g pine nuts
  1. Preheat the oven to 180°C / 355°F and line a baking sheet with parchment paper.

  2. In a medium bowl combine sugar, egg and vanilla extract and using an electric mixer, fitted with whisks, mix the ingredients until the mixture is creamy and forms little soft peaks when you remove the whisks.

  3. In a second bowl sieve through flour, baking powder, and cinnamon. Gently fold in the flour mixture under the egg mixture. Stir in chocolate, almonds and pine nuts.

  4. Transfer the dough onto a lightly floured workspace and form it into a rope, ca. 25 cm / 9 inch long and 3 cm / 1.2 inches in diameter. Transfer the rope onto the baking sheet.

  5. Bake, 20 – 25 minutes, until golden. Take out of the oven and let it cool down and set for about 5 minutes.

  6. Place the baked rope on a cutting board and using a bread knife cut the rope diagonally into slices, about 1 cm / 0.4 inch thick. Place the slices on the baking sheet and bake 10 – 15 minutes, turning them over halfway through the baking time.
  7. Remove from the oven and let cool on the baking sheet for 5 minutes. Pull the biscotti with the parchment paper onto a wire rack and let cool down completely.

Store in an airtight container.





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