Double Chocolate Biscotti

A double dose of chocolate flavor from both cocoa powder and chocolate chips make these chocolate biscotti doubly delicious.

It's one of those easy biscotti recipes especially designed for lovers of all things chocolate. If you like the flavor of chocolate combined with the crunchy texture of italian biscotti recipes, this Double Chocolate Biscotti recipe is for you!

A nice thing about biscotti is that they are forgiving - not fussy. You don't have to be precise - just mix the dough, shape it into logs, bake, cool, slice and bake again.

You can divide these tasks over a couple of days too so they are the perfect recipe for baking in stages. You can mix the dough and bake the logs one day and then slice and bake the biscotti slices the next day.

Double Chocolate Biscotti keep well to so they are a perfect do ahead dessert. They will last for a couple of weeks in an airtight container. And they are open to your creative improvisations too.

Feel free to experiment with your Double Chocolate Biscotti - substitute white chocolate chips for the semisweet, add a little espresso powder or orange zest to the dough, substitute chopped macadamia nuts or hazelnuts for the almonds.

We have included some of our favorite chocolate biscotti variations at the end of the recipe.

Double Chocolate Biscotti Recipe Variations

• Chocolate Cherry Biscotti: Add 1/3 cup chopped dried cherries when you add the chocolate chips.
• Chocolate Hazelnut Biscotti: Substitute hazelnuts for the almonds.
• Chocolate Orange Biscotti: Add 1 teaspoon grated orange zest to the dough when you add the vanilla.
• Chocolate Macadamia Biscotti: Substitute macadamia nuts for the almonds.
• Chocolate Ginger Biscotti: Add 1/3 cup finely chopped crystallized ginger when you add the chocolate chips.
• Mexican Biscotti: Add 1 teaspoon cinnamon to the flour mixture.
• Mocha Biscotti: Add 1 tablespoon instant espresso powder to the flour mixture.
• Spotted Biscotti: Substitute white chocolate chips for the semisweet chocolate chips.
• Chocolate Dipped Biscotti: Melt 12 ounces of your favorite chopped dark or white chocolate. Place it in a narrow heatproof container then dip half of each biscotti slice into the chocolate. Place them on a lined cookie sheet and once dipped pop them into the refrigerator for 10-15 minutes to harden.

Recipe Source: This chocolate biscotti recipe is adapted from the Mom's Big Book of Baking by Lauren Chattman.

Tools for the Biscotti Baker:

If counter space is tight, you'll love these Stackable Cooling Racks - perfect for cookies, bars, brownies and any other baking you might be doing.

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