Double Chocolate Biscotti

36 Pieces
1 Hours

I had a craving for biscotti. A real craving, the kind that makes you want to run out in the middle of the night to your favorite coffee shop just for their crunchy treats. Instead of hopping into my car and driving to the coffee shop, the next morning, I decided to bake my own biscotti. And I'm glad I did!

These crunchy, dunkable treats are filled with chocolate flavor and drizzle with rich, dark bitter chocolate. Dunked in milk or coffee, they soften and the flavors blend into a flavorful treat.

Biscotti can be daunting at first but don't let the double baking process put you off. If you can bake cookie, you can bake perfect biscotti.

Double chocolate biscotti ready to enjoy!

Biscotti drizzle with chocolate. Note the parchment paper lines - makes it easy to shape the logs!

Double Chocolate Biscotti

Recipe details

  • 36 Pieces
  • Prep time: 15 Minutes|Cook time: 45 Minutes|Total time: 1 Hours


Dark Chocolate Drizzle


First Baking

Preheat the oven to 350 degrees F.
Line two baking sheets with parchment paper. I use Reynold parchment paper which has lines printed on it. The lines will come in handy to shape the biscotti loaf.
In an electric mixer, cream the softened butter with the sugar and vanilla. Add eggs, one at a time until creamed.
Remove the bowl from the mixer. Fold into the liquid batter the flour, cocoa, baking soda, baking powder, and salt until it forms a stiff batter.
Let the batter rest for 15 minutes. Just set it on the counter and wait while the oven preheats and the flour in the batter absorbs all the liquid it can.
After 15 minutes, moisten your hands with warm water. Take about half of the batter and shape it into a loaf, flattening it gently onto the parchment paper and shaping it into a rectangle. If it sticks to your hands, just moisten them a bit more with warm water. Pat the batter so that it is about 1/2 inch thick and even. Smooth the top.
Form the second portion of batter into another "log" or rectangle on the second banking sheet, patting and smoothing it until you're satisfied it's evenly distributed.
Bake for 35-45 minutes. Remove from the oven. Lower the heat of the oven to 300 degrees F.
Let cool for 20 minutes. After 20 minutes, use a serrated, sharp knife, and gently slice each loaf into 1/2 thick "logs". Separate them on the parchment. Once you have the loaf sliced into logs, return to the oven.
Bake the biscotti for another 15-20 minutes at 300 degrees F. Remove from oven and let cool.

Dark Chocolate Drizzle

To make the dark chocolate drizzle, place the squares of baker's chocolate into a small pyrex or heat-proof bowl.
Microwave on high for 30 seconds, watching it constantly. If it starts to pop, bubble, or sizzle, remove immediately from the microwave and stir. Use a pot holder as the bowl gets very hot!
Using a fork, quickly whisk the sugar into the chocolate.
While the chocolate is still liquid, use the fork tines to drizzle chocolate onto each biscotti.
If you don't have baker's chocolate, you can also melt semi sweet chocolate morsels in a cup and use that as the drizzle.


  • Store biscotti an air-tight container.
  • Biscotti also freezes well. Wrap it in waxed paper, slide it into a zip-lock freezer bag, label and date the bag, and freeze for up to 3 months. Take out what you want and let sit at room temperature for 15-20 minutes to defrost.
  • It's okay for biscotti to be dry and hard to the touch. Avoid burning them during baking by adjusting the oven racks to keep them in the middle of the oven and away from the heating element.

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Jeanne Grunert

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