Decadent Double Chocolate Biscotti
Indulge in these rich and crunchy double chocolate biscotti, a delightful twist on the classic Italian treat. Infused with luscious cocoa and studded with creamy white chocolate chips, these biscotti are perfect for dipping in your favorite coffee or tea. While I have experimented with various nuts like hazelnuts and almonds, and even semi-sweet chocolate chips, this version with white chocolate has won the hearts of many of my friends. Each bite offers a perfect balance of crunch and a melt-in-your-mouth chocolate experience, making it a go-to dessert for gatherings or a personal treat. Whether enjoyed with a warm beverage or on their own, these biscotti are sure to impress anyone who tries them!
14
Servings
N/A
Calories
9
Ingredients
Ingredients
all-purpose flour
1 3/4 cups (sifted)
cocoa powder
1/4 cup (unsweetened)
white chocolate chips
1/3 cup (semi-sweet or milk chocolate can also be used)
sugar
3/4 cup
large eggs
2 (beaten)
baking powder
1 teaspoon
butter
4 tablespoons (melted)
salt
1/4 teaspoon
vanilla extract
1 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C) and adjust the oven rack to the center. Line a baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking powder, salt, and white chocolate chips until well combined.
3
In a separate bowl, whisk the eggs, melted butter, and vanilla extract until smooth. Create a well in the center of the dry ingredients and gently pour the wet mixture into it.
4
Using a rubber spatula, combine the ingredients until a rough dough begins to form, noting that it may appear crumbly. This is normal for biscotti dough.
5
Turn the dough onto a lightly floured surface and knead it gently a few times until it comes together. If the dough is too sticky, sprinkle a little extra flour as needed.
6
Shape the dough into one large log, roughly 1 inch thick, 2 inches wide, and about 12 inches long. Cut the log in half to form two equal pieces, then shape each piece into a similar log.
7
Place the logs on the prepared baking sheet, pressing them gently to flatten slightly.
8
Bake in the preheated oven for 25 minutes, flipping the baking sheet halfway through to ensure even baking. The logs should be firm and slightly golden.
9
After 25 minutes, remove the biscotti from the oven and reduce the oven temperature to 300°F (150°C). Allow the logs to cool on the baking sheet for 15 minutes.
10
Using two spatulas, carefully transfer the logs to a cutting board. With a serrated knife, slice the logs at an angle into 1/2-inch thick pieces.
11
Return the biscotti to the baking sheet, laying them cut side down. Bake for an additional 12 minutes, then flip each biscotti to expose the other cut side and bake for another 12 minutes.
12
Once finished, allow the biscotti to cool completely on a wire rack before storing them in an airtight container.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Double Chocolate Biscotti?
They are rich, crunchy Italian-style cookies infused with cocoa and studded with white chocolate chips.
What makes these biscotti double chocolate?
The recipe uses both cocoa powder in the dough and white chocolate chips for a double dose of chocolate flavor.
Can I substitute the white chocolate chips?
Yes, you can use semi-sweet or milk chocolate chips as a substitute for white chocolate chips.
Can I add nuts to this recipe?
Yes, nuts such as hazelnuts or almonds can be added for extra crunch and flavor.
What is the serving size for this recipe?
This recipe makes approximately 14 servings.
What temperature should the oven be for the first bake?
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) for the initial baking phase.
Do I need to sift the flour?
Yes, the recipe specifies using 1 3/4 cups of sifted all-purpose flour.
What kind of cocoa powder should be used?
The recipe calls for 1/4 cup of unsweetened cocoa powder.
Why is my biscotti dough crumbly?
It is normal for biscotti dough to appear crumbly when first mixed; it will come together during the kneading process.
How do I handle sticky dough?
If the dough is too sticky while kneading, you can sprinkle a little extra flour onto the surface.
What are the dimensions for the dough logs?
Each log should be roughly 1 inch thick, 2 inches wide, and about 12 inches long.
How many logs should I form?
The recipe instructs you to cut the dough in half to form two equal logs.
Where should the oven rack be positioned?
The oven rack should be adjusted to the center position for even baking.
Should I use parchment paper?
Yes, you should line your baking sheet with parchment paper to prevent sticking.
How long is the first bake?
The initial bake takes 25 minutes, flipping the baking sheet halfway through.
How long should the logs cool before slicing?
Allow the logs to cool on the baking sheet for 15 minutes before attempting to slice them.
What is the oven temperature for the second bake?
Reduce the oven temperature to 300 degrees Fahrenheit (150 degrees Celsius) for the second bake.
What type of knife is best for slicing biscotti?
A serrated knife is recommended for cutting the logs into clean slices.
How thick should the biscotti slices be?
The slices should be approximately 1/2-inch thick.
At what angle should I slice the biscotti?
The logs should be sliced at an angle to create the classic biscotti shape.
How long is the second baking time?
Bake the slices for 12 minutes per side, for a total of 24 minutes during the second bake.
Do I need to flip the biscotti during the second bake?
Yes, bake for 12 minutes, then flip each biscotti to the other cut side and bake for another 12 minutes.
How should the biscotti be cooled?
The biscotti should be cooled completely on a wire rack to ensure they become crunchy.
How should I store the finished biscotti?
Store them in an airtight container once they are completely cool.
What are the wet ingredients in this recipe?
The wet ingredients consist of 2 large beaten eggs, 4 tablespoons of melted butter, and 1 teaspoon of vanilla extract.
How much sugar is required?
The recipe calls for 3/4 cup of sugar.
How much baking powder is used?
Use 1 teaspoon of baking powder to help the dough rise.
Is salt used in this recipe?
Yes, 1/4 teaspoon of salt is included in the dry ingredient mixture.
What is the best way to serve these biscotti?
They are ideal for dipping in coffee or tea, but can also be enjoyed as a standalone treat.
Can I use a rubber spatula for mixing?
Yes, a rubber spatula is recommended for combining the wet and dry ingredients into a rough dough.