Biscotti is a traditional Italian twice-baked cookie that’s crunchy and perfect for dunking in coffee or wine.

Why bake biscotti twice?

The first bake cooks the dough into logs, and the second bake crisps the slices into classic biscotti texture.

Can I make biscotti softer?

Yes, reduce the second bake time for a slightly softer cookie.

Can I freeze biscotti dough?

Yes, you can freeze unbaked logs, then bake from frozen (add 5–7 minutes to the first bake).

How do I keep biscotti from crumbling?

Cool the logs completely and slice with a serrated knife using gentle sawing motions.

Can I add nuts or dried fruit?

Absolutely. Walnuts, almonds, hazelnuts, or dried cherries work beautifully in chocolate biscotti.

Chocolate Biscotti – We Are Recipes

Chocolate Biscotti

Recipe by Liliya

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Total Time1 hour 5 minutes
Yield20 biscotti 1x
DietVegetarian

This chocolate biscotti is rich, crisp, and perfect for dunking into coffee, tea, or wine. With cocoa powder and chocolate chips, this classic twice-baked Italian cookie is indulgent yet easy to make at home.

Ingredients

Scale

2 cups all-purpose flour
⅓ cup cocoa powder (unsweetened)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup mini chocolate chips

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Instructions

Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper.
In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
In a large mixing bowl, cream butter and sugar until smooth. Add eggs and vanilla, mixing until combined.
Stir in the flour mixture until just combined, then fold in chocolate chips.
Divide dough in half and shape into two logs (about 14 x 3 inches) on the baking sheet, spaced apart. Smooth tops with greased hands.
Bake for 30–35 minutes, until puffed and firm. Remove and let logs cool completely.
Using a serrated knife, slice logs diagonally into 1-inch slices. Place cut side up back on the baking sheet.
Bake slices 15-20 minutes, turning once halfway through, until crisp. Let cool fully before serving.

Notes

Cool logs fully before slicing to avoid crumbling.
For extra crunch, bake slices a few minutes longer during the second bake.
Dip or drizzle with melted white or dark chocolate for a festive finish.
Store biscotti in an airtight container at room temperature for up to 1 week or freeze for 2 months.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 biscotti
Calories: 130 kcal
Sugar: 11g
Sodium: 95mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 2g
Cholesterol: 25mg

Find it online: https://wearerecipes.com/chocolate-biscotti/