Biscotti al Cioccolato {Chocolate Biscotti}

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I LOVE these cookies! Biscotti in Italian means twice baked. Which is the perfect name because you bake these crunchy little dunking machines two times! Biscotti, pronounced Bis-skot-e is the plural of Biscotto (one Cookie) & hello who can only eat one of these things? Certainly not me. There are a GAZILLION things you can put inside your Biscotti and part of the fun is coming up with new flavor combinations. Almond is one of the most traditional. I had full intentions on making a Chocolate Almond Biscotti but HELLO someone ate all the almonds in my pantry without telling me. UFFA. Needless to say the Walnut combination worked fabulously as well.

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Biscotti are usually served with a drink. Coffee, a Vin Santo (hello Santa, this is Paula, I’d really love a bottle of Vin Santo, I’ve been a really good girl) Sorry about that. You never know who might be reading this LOL. They’re MEANT to be DUNKED so go ahead, dunk away!

You can also up the ante by glazing the outsides of your Biscotti with Chocolate. I know right, as if they’re not already divine. *swoon*

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These just scream Christmas to me, I don’t know why, I eat them all year long but for me, they’re perfect this time of year. They’re not hard to make just a little awkward shaping the sticky dough into the log forms the first time out. But fear not, even if you don’t get the perfect shape they should be tasty nonetheless! I’m going to be making up a few extra dozen or so of these to give away. I know, ain’t I sweet LOL!

You’ll need to use the BEST quality Cocoa Powder you can find for this. So no skimping! It really will make a difference. Trust me ; ) & so you know, these little babies will keep for-evah in a tin or air tight container (but I’m guessing they probably won’t last that long ; )

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So, what is your favorite flavor Biscotto? Dimmi….

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What you’ll need:
2 cups Flour
1 1/2 cups Sugar
3/4 cup of good quality Cocoa Powder
1 tsp baking soda
4 large fresh Eggs – room temp
1 1/2 tsp Pure Vanilla Extract
1/2 tsp Almond Extract
1 cup Walnuts – Toasted & Chopped
Raw Sugar

What to do:
Preheat your oven to 350 degrees. Into your mixing bowl add the sugar, 3 eggs, vanilla extract & almond extract. Mix together with your paddle attachment until well combined. Into a medium size bowl add your flour, baking soda & cocoa powder & mix together with a fork. GRADUALLY add the flour mixture to the egg mixture and mix on low speed until combined. Gently fold in the nuts.

Onto a rimmed cookie sheet lined with a Silpat mat (AMAZON LINK) or Parchment Paper spread the mixture into TWO log like formations. If dough is too sticky you can flour your hands and sprinkle a little flour on top to shape them with your hands. Press the logs down with your hands so that they are somewhat flat. They should be near the length of the baking sheet and rectangular in shape. Into a small bowl place the egg white from the final egg & brush the tops of the Biscotti logs with a pastry brush. Sprinkle the raw sugar on top. Bake for approx 25 mins.

Remove cookie sheet from oven & allow to cool for approx 10 (or until you can pick up the cookie logs without burning yourself) Transfer logs to a cutting board & using a serated knife cut the logs on the diagonal creating the traditional Biscotti shape. Return the cookies to your sheet pan, careful not to crowd them, lined with Silpat (AMAZON LINK) and bake a second time for approx 10 mins.

Store your Biscotti in an airtight container!

Buon Appetito!

If you liked this, you might like:
Bombolini alla Nutella

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35 Comments

  1. 1

    I’ve never made biscotti!! I may try it – I’m baking like a madwoman on Saturday. And how did I miss you last post? I’m losing it. :)

    • 1.1

      Oh Jessica! You have to try them! So much fun & oh so good. I’m making more today with cherries & almonds…

  2. 2

    Biscotti + Chocolate = Coffee Time!!!

    Wonderful images too!

    Regards,
    CCR =:~)

  3. 3

    My favorite biscotti IS chocolate! :)

    • 3.1

      Grazie Veggiegirl! For me, you really can’t go wrong with chocolate!

  4. 4

    You are I are both biscotti lovers it seems (as well as the rest of the world now). I recently posted a chocolate hazelnut biscotti recipe. I’m ready for some vin santo and a biscotto. Wanna join me?

    • 4.1

      Linda I’m on my way (you said the magic words, Biscotti & Vin Santo!)

  5. 5

    Thanks for the recipe Paula :)

  6. 6

    I need a cup of coffee now!!

    • 6.1

      Come on over Jenn! I can make you one ; ) Working on some Cantucci (tuscan cookies) & Biscotti with cherries/almonds today!

  7. 7

    These look great! I am making biscotti for gifts on the weekend and it’s a toss up between chocolate and pistachio/cranberry…

  8. 8

    Paula, these are wonderful! I’ll have to try these out!

  9. 9

    Mille grazie!! I have been looking for a biscotto recipe to make for a cookie exchange for tomorrow and now I have found it!!

    • 9.1

      Prego Anna! Hope everybody loves them! I’m going to a cookie swap tonight myself ; )

  10. 10

    How much biscotti does this make? This is the perfect recipe I’ve been looking for for the holiday cookie boxes I am putting together.

    • 10.1

      Thanks so much Elyssa! Well the amount of Biscotti depends on how you cut them. If you choose to do them by width you’d get at least 3 dozen if you like them longer & cut on the diagonal probably about 2 dozen. I tend to cut mine really long so I dont’ get as many! Hope that helps!

  11. 11

    Beautiful biscotti, would be perfect with a cup of coffee!

    • 11.1

      Thanks Natasha! I had some myself with Espresso this morning ; ) Perfetto!

  12. 12

    Your biscotti look beautiful! I will have to try your recipe because mine never turn out that well.

  13. 13

    These are gorgeous. I’ve made mocha biscotti this holiday beaking season but not chocolate. Will need to fix that! Delicious! Some vin santo would be nice…

    • 13.1

      Ciao Claudia! Oh mocha Biscotti sound delicious! & yes, Vin Santo is oh so NICE!

  14. 14

    I love these biscottis, especially dipping them in hot chocolate.

    • 14.1

      Thanks Jessie! Hot Chocolate is perfect! I’m hoping to post my Italian Hot Chocolate recipe very soon!

  15. 15

    Ciao Paula! Oh yum!! I just happen to have some cocoa powder that’s been calling out for some attention. Now I know what I’m doing this evening… Grazie!!

  16. 16
    Melba /

    Paula, I made biscotti over the weekend with cranberries and pistacio’s. This is the second time I’ve made it, and always have a problem cutting it. How do you get your cuts so clean. Mine seems to fall apart. I would like to give some to the neighbors for gifts. It taste’s delicious but I’m self concious of the way it looks. Any tips would be greatly appreciated!

    • 16.1

      Hi Melba! I use my bread knife (serrated knife) to cut my Biscotti. It seems to work nicely every time. Also be sure to let it cool about 10 min after you take it out of the oven (or until you can handle it without burning yourself) before cutting! Hope that helps <3 Paula

  17. 17

    Hello there,
    You have been featured on all those web sites?? Why aren’t you famous then…or are you?? :-)

    I love the sound of these and I have some really good cocoa powder just waiting for them. I just need to get some almond extract for them to taste amazing.

    How many years have you been doing this out of curiosity?

    I would love you to share any of your recipes on my blog at:

    http://www.CookingUpAStorminCA.ning.com

    Polly Motzko

    • 17.1

      Hi Polly, That’s very sweet of you, but I’m just like everyone else ; ) ! I have been blogging since January 09. Thanks for all of your support. I REALLY appreciate it! xoxo

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