Chocolate Biscotti

Chocolate Biscotti

Chocolate Biscotti

I love crunch and I love nuts, and come on friends, we’ve been over this again and again…you know how obsessed I am with chocolate. So here we have it, Chocolate Biscotti, it’s a virtual no-brainer!  And, as if this cookie is not already sheer perfection, yes, you guessed it, it’s dipped in a lovely chocolate glaze. Need I say more?

Well…of course I’ll say more, that’s what I do. I love to make biscotti simply because they’re so easy.  You shape the dough into logs, bake ‘em, slice them while they’re still warm, and then, bake ‘em again. These biscuits are really perfect to accompany a cup of coffee or a hot cup of tea, but seriously I eat six of these before the coffee’s even brewed. I’m so bad.

But I’m still not done touting the virtues of this humble confection. These little gems will store for at least a couple of weeks in an airtight container (yeah right, like these would last at my house for a couple of weeks!) And, if you’re like me and you love to send your friends and loved ones homemade treats, these will arrive at their intended destination fully intact. So what more could a girl ask for…well, maybe a flat stomach and longer legs, but that ‘aint gonna happen.

Chocolate Biscotti

Chocolate Biscotti

Chocolate Biscotti

From “Great Cookies” by Carole Walter

  • 2 cups all purpose flour
  • 1/3 cup sifted cocoa powder
  • 1 tablespoon baking powder
  • 3 large eggs
  • pinch of salt
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter melted and cooled to tepid
  • 1 cup coarsely chopped walnuts
  • 1 bag (12 ounce) semi sweet chocolate chips

Chocolate Glaze

  • 1/3 cup water
  • 1/3 cup light corn syrup
  • 1 cup sugar
  • 8 ounces good quality semi sweet chocolate

Directions

  1. Place the racks in the oven in the upper and lower thirds. Preheat the oven to 350 degrees F. Line your baking sheets with parchment or a silpat.
  2. Sift together the flour, cocoa and baking powder and set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and salt on medium speed until lightened in color, about two minutes. Gradually add the sugar, then beat in the vanilla. Pour the tepid butter down the side of the bowl and beat for 30 more seconds.
  3. Using a spatula, stir in the walnuts and chocolate chips, then fold in the dry ingredients in three additions, mixing only until ingredients are incorporated. Let the dough rest for ten minutes to thicken.
  4. Drop the dough by heaping spoonfuls onto the pans and form four logs (2 logs on each pan) measuring about 10 inches by 2 inches wide. Flour your hands lightly so you can easily work with the dough.
  5. Bake for 25 minutes, or until set on top. Let logs cool on pan for at least 20 minutes.
  6. Lower the oven temperature to 325 degrees F. Using a serrated knife, cut the logs into 1/2″ slices. Turn the slices cut side up, and return to the oven to bake for 10 minutes. Turn the cookies onto their other side and return to the oven for another 10 minutes until cookies are crisp. When done, remove from oven and let cookies cool.
  7. To make the glaze:  Place the water, corn syrup and sugar into a heavy 2-quart saucepan. Bring to a boil over low heat, stirring occasionally. Remove from the heat and add the chocolate. Let it stand for 3 minutes, then whisk until smooth. Let the mixture sit for 5 minutes to thicken, then dip the ends of the cookies in the glaze and place on parchment until the chocolate is set.
Chocolate Biscotti

Chocolate Biscotti

Chocolate Biscotti

Chocolate Biscotti

Recipe: Easy

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48 Comments on “Chocolate Biscotti”

  1. Tina Evans says:

    Yum. Chocolate dipped biscotti!

  2. Oh beautiful, your photo’s are amazing and I have been looking for a chocolate biscotti recipe, saved to evernote!!

  3. This looks wonderful — and a great reminder that I haven’t made biscotti since Christmas, and it is about time I make some again!! :-)
    Kenley

  4. Looks amazing! Beautifully done and your photos are wonderful.

  5. Yum, that looks so good! I got some coffee over here and I’m dying to dunk this into it. :) Lovely post Sheryl and happy Friday!

  6. Shelly Serota says:

    So when are you sending me some ? Do u have my address ? Lol

    Oxox from shelly’s iPhone to you :D

  7. Tamara says:

    Mama, these were absolutely delicious…the best chocolate flavor of anything I ever tasted…thank you for sharing. The photos are beautiful….PLEASE send more!!!!!

  8. bluegreen143 says:

    I’ve never made biscotti before, but I’m DEFINITELY trying them out! Your photos look amazing and you make it soon not too difficult :-)

  9. Kim Demshki says:

    They look absolutely delicious! Could you bring some tomorrow on our outing? I would love to try them. :-)

  10. unveiledpdx says:

    You direct moving the oven racks to the upper and lower 1/3 of the oven but you don’t mention which rack to bake on for either phase of baking. Can you clarify?

    • Yes of course. Since you are using 2 baking sheets, one goes on the upper third rack, and the other goes on the lower third rack. If you have a double oven like I do, then you could bake each sheet with the rack in the middle position.

  11. I will eat these for breakfast! (Because, really, chocolate has zero calories if it’s consumed before noon…)

  12. df says:

    These look better than any sweet treat has a right to do!

  13. radhika25 says:

    Love your pictures! They are fabulous!

  14. thecatandthecoffeecup says:

    This recipe just made my weekend! :-D

  15. If I had these gorgeous crunchy biscotti and a silky, satiny glaze (believe me,) I don’t need the longer legs & flatter stomach, because I’d be oh-so-very-content!

    Actually I gave up on bring taller about 6yrs back because my sweetie is lucky enough to be 6″9, whereas I’m a pretty standard 5″2. His whole family is genetically blessed at 6″4 and over. I’m just lucky to be the snack provider to such a wonderfully tall (and hungry) man!

  16. Lol, if you’re doling out flat stomachs and longer legs, send some my way! Until then, I’ll drool over your delicious biscotti and admire these gorgeous photos!

  17. Chocolate biscotti dipped in more chocolate? Yes, please and thank you! Heavenly :)

  18. Brooks says:

    Sheryl, I had to come back to say upon recovering after almost fainting yesterday by the chocolate glory depicted above, I bookmarked the recipe. And pinned it. This morning’s mail revealed about 100 repins. Suffice it to say your chocolate fixation is a shared obsession. Brava!

  19. ohlidia says:

    Your pictures are gorgeous! And your biscotti would be perfect for dipping into my cafe-latte!!

  20. *Drool* I could so do with one of those right now!

  21. This looks amazing. Thanks for sharing…will definitely be my Sunday bake recipe :) Thanks!

  22. Patricia Hinkel says:

    I will be making some of these soon! Thank you for the recipe.
    Drool is a good word….

  23. Your biscotti looks so good, I love that they’re dipped in chocolate!

  24. joan says:

    Yummy. Isn’t the dipping part fun? And so pretty.

  25. cloverbutte@me.com says:

    Thanks for this incredible post. Your photos are so appealing! :)

  26. Mel says:

    Oh my! I cannot wait to try these!

  27. These look stunning and delicious. Can’t wait to try!

  28. Cindy says:

    I’ve always wanted to make my own biscotti. Yours looks so delicious, I love the chocolate dipped ends. That would be the first part to eat :D

  29. Wendy says:

    These look picture perfect! The choclaty goodness, the crunch, the chocolate coating….yum! I agree, biscotti are the ultimate care package cookie as well as the ultimate munch!

  30. This looks great, the photos are so artistic too!

  31. picassoqueen says:

    Those look SOOOO good!

  32. groovyglue says:

    I have got to try that this weekend! Thanks for the wonderful recipe!

  33. Your pic are so tempting i have to make these now :)

  34. NAZ says:

    Hi.i’M GONNA TRY THESE. DO YOU KNWO HOW MUCH THE ABOVE RECIPE YIELDS?

  35. Julie says:

    Hi! I would like to freeze these to take on a trip in a few weeks. Should I freeze with the glaze or dip them right before I leave? Thanks for a great recipe!


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