Biscotti are the cookies I can’t keep my hands off of. I force myself to give some of them away so that I don’t eat the entire batch all by myself! This chocolate biscotti recipe is one of my favorite cookies to give as a holiday gift.
Biscotti are ideal for gifting because they last for weeks at room temperature, freeze well, and look like they’re studded with jewels. Some recipes call for butter, but you’ll notice I leave it out. Butter softens everything, and I prefer the characteristic crunchy biscotti that holds up well when you dunk it in coffee or tea (or wine, if that’s how you fancy it!).
These rich and chocolaty biscotti are an easy and satisfying after-dinner treat. Or crumble some on top of vanilla ice cream to add delicious flavor and a satisfying crunch.
Chocolate Biscotti Ingredients
What makes these biscotti so delicious? The little extras packed into the recipe for texture and flavor. This recipe calls for:
- Chocolate (of course!)
- Hazelnuts
- Dried Cherries
- Candied Oranges
Chocolate Biscotti Step-By-Step Instructions
These in-process photos are from my original blog post in 2008. You can find the full recipe, updated in 2023 for Zoë Bakes Cookies, at the bottom of this post.
Preheat oven to 350°F and line a cookie sheet with parchment or a Silpat.
Sift the flour, sugar, cocoa powder, baking soda and salt into the bowl of your mixer. With the paddle attachment, mix in the eggs, one at a time on low speed. Add the chocolate, nuts, ginger and candied citrus. Mix until everything is well distributed. The dough will be very sticky.
Scoop the dough out with a Bowl Scraper or Rubber Spatula
Divide the dough in half. Using wet hands form the two halves into logs. You want the logs to be as even as possible from one end to the other.
Bake for 30+ minutes or until the logs are firm to the touch. Allow them to cool for about 25 minutes. If the logs are still too warm they will fall apart when you try to slice them.
Slice the logs into 1/2 thick slices with a serrated knife
Line them up on the silpat and bake them for 15 minutes. Flip them over
and bake for an additional 10 minutes. If you like your biscotti slightly softer than reduce the baking by about 10 minutes. If you do this they will not store quite as long. If baked until dry they will store for several days, if you don’t eat them all first!
I have to give a congratulatory shout out to Johnny Iuzinni for his book that just came out today! My copy of Johnny’s Dessert FourPlay is in the mail and I look forward to baking from it soon!
I also have to share my proud parent moments with you:
My son’s first gingerbread house! With a few nibbles off the top!
For those of you who have written to me or asked me questions in the past couple of weeks, please forgive me if I have not replied yet. I promise to get back to you after January 3rd, right after I bust open a bottle of Champagne and celebrate the departure of the manuscript! 😉
Ingredients
- 1 2/3 cups (200g) all-purpose flour
- 1/3 cup (40g) Dutch-processed cocoa powder sifted if lumpy
- 1 tsp baking soda
- 1 tsp kosher salt
- 3 eggs at room temperature
- 1 cup (200g) granulated sugar
- 2 tsp pure vanilla extract
- 6 oz (170g) bittersweet chocolate chopped
- 1 cup (120g) whole hazelnuts or another nut
- 1 cup (135g) dried tart cherries
- 1/3 cup (50g) coarsely chopped candied citrus peel or candied ginger
- 4 oz (112g) bittersweet chocolate melted (optional)
- Dried edible rose petals optional
- Flaky sea salt optional
Instructions
- Preheat the oven to 350°F / 175°C. Line a baking sheet with parchment paper.
- In a stand mixer fitted with the paddle attachment, mix together the flour, cocoa, baking soda, and salt on low speed, until just combined, about 15 seconds. Add the eggs, sugar, and vanilla, turn the speed up to medium, and mix until it just comes together into a thick but wet dough, for about 1 minute. Mix in the chocolate, nuts, dried cherries, and candied citrus until just combined.
- You may need to stir with a rubber spatula to make sure they are evenly distributed.
- Form the dough into two equal logs 3 inches / 7.5cm in diameter and 8 inches / 20cm long and place on the lined baking sheet. Leave about 3 inches / 7.5cm between them, so they have room to spread.
- Bake in the middle of the oven for 30 to 35 minutes, just until the dough is set but still soft.
- Allow the logs to cool, just until they are cool enough to handle, 10 to 15 minutes. With a sharp serrated knife, cut the logs into slices 1⁄2 inch / 1.3cm thick. Keep the oven on.
- Lay the slices on the baking sheet and bake again for 10 minutes. Flip the cookies over and bake for about 10 more minutes, or until crisp.
- Cool on baking sheet and store in an airtight container. These cookies last for weeks. Before serving, drizzle with melted chocolate and sprinkle with rose petals and a few flakes of salt (if using). Refrigerate for a few minutes until the chocolate is set.
Yikes help!!
Mine fell apart? More like a brownie? I have made biscotti before what happened? Tastes great
Hi Chandi! Sorry you had trouble with the recipe. It is likely because they needed to be baked longer. It could also be if you tried to cut them while still warm. I hope this helps for next time!
Zoe, this recipe sounds delicious. I would like the biscotti to be softer….. should some butter be added or should it just be baked less? Thanks for your help…..your recipes are always keepers!
oh my good lord! the biscotti look absolutely fantastic! I was just thinking about making some this weekend.
Hi Justin,
Thanks for the tip, that looks like fun and this recipe is perfect with those grapefruit!
Wish me luck!
Zoë
Yet another awesome recipe! I think this could do pretty well in the Rio Star Challenge.
http://riostarchallenge.com
There’s $5,000 in total prizes for original recipes using Rio Star Grapefruit.
Happy New Year and good luck with the book Zoe!
Best of luck with your new book! I can’t wait.
Happy new year, Zoe! Best of luck with your new book! These biscotti look delicious and the pictures – gorgeous!
Chocolate biscotti! that looks yummy! I haven’t had biscotti in a while…and you’ve reminded me I ought to indulge in some soon!
This recipe makes me want to run to Whole Foods immediately to purchase grapefruit. This sounds absolutely delicious and this time of year I especially crave grapefruit and other citrus.
Happy New Year! Thank you for your wonderful blog and all the deliciousness you share with us.
Your recipes always sound so fabulous! Congratulations on a fabulous year!
PS – Your son’s gingerbread house? Better than anything I could build 🙂
Wonderful looking biscotti Zoe! I love that you used the candied grapefruit that you made in it!!! Can’t wait for your new book. Maybe I will break down and buy them both as a set!!! LOL!
Oh, I can almost taste those! Like Jo said, it’s been great getting to know you a little better through Twitter and here. It’s so wonderful in these times that book authors are so approachable through the internet–who’d have ever thought? Anyway, I absolutely adore your(s?-not sure) and Jeff’s book, and cannot wait for the next–it sounds amazing.
Adorable gingerbread house, too! Happy New Year!
Zoe… I have so enjoyed getting to know you a bit better through both your site here and twitter over the past few months. You are a delight! Your food is amazing! Happy New Year and may 2009 be the best ever for you and your family!
*hugs*
Happy New Year, Zoe! I hope it’s full of great things for you!
I really enjoy eating biscotti also. to make them dry better, for the second round of baking, I place a cooling rack on the cookie sheet and place the biscotti on the cooling rack. the air will circulate around the cookie,eliminating the need for turning them. Happy New Year
Your biscotti is calling to me…”Make Me, Make Me”, and so I shall. Thank you, Zoe!
Congratulations to your son on his very first, very adorable Gingerbread house.
Happy New Year to you Zoe. Hope you have a wonderful 09!
PS. That gingerbread house is brilliant, well done to your son.
What a fabulous flavor combo – I bet these are delicious!! Happy new year!
What a sweet gingerbread house! You must be very proud of your little architect!
I just got ABiFMD this week; have made light whole wheat and rye so far, and the first pizza will go in the oven this afternoon. I’m thrilled to hear about the whole grain book, when can I preorder? 😉
Happy new year to you and yours!
~Jain
Love your biscotti – the form is so perfect!
I sympathize with your deadline pressure. Hang in there . . . you’re on the home stretch!
happy new year zoe. beautiful biscotti!
Mmmm, those biscotti look extra yummy, and I was looking for exactly such a recipe, having all the ingredients at home. So I’ll bake them soon, to offer colleagues and friends to celebrate 2009!
Bravo for surviving the tremendous amount of work your second bread surely demands, be sure I’ll order it ASAP 😉
Best wishes for 2009! (and please go on treating so many of us through your blogs and book(s)!)