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My Favorite Chocolate Biscotti

January 1, 2008

We love these so much, I try to keep us with a constant supply — as with all biscotti, they’re great keepers, and are a perfect little treat to go with an afternoon cup of coffee or tea. I sometimes use white whole wheat flour when I’m making them; the chocolate flavor is strong enough so that you don’t really notice any grainy-ness. I’ve also used all different kinds of nut and dried fruit combinations — use whatever you like!

Chocolate Biscotti

Adapted from Dorie Greenspan’s excellent book Baking: From My Home to Yours.


2 cups all-purpose flour (you can substitute 1/2 white whole wheat flour)
1/2 cup unsweetened cocoa powder
2 tbsp instant coffee or instant espresso powder
3/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
6 tbsp unsalted butter, room temperature
2/3 cup sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
1/2 cup chopped nuts
4 oz bittersweet chocolate, coarsely chopped
1/2 cup dried fruit (cherries or cranberries are good) – optional


Preheat oven to 350 degrees. Line a baking sheet with parchment or a silicone baking mat.

Whisk together the flour, sugar, cocoa, coffee powder, baking soda, baking powder, and salt.

With a stand mixer, cream the butter and sugar on medium speed about 2 minutes. Scrape down the sides of the bowl and add the eggs and vanilla; beat for another 2 minutes. Decrease the speed to low and mix in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl and mix in the chopped nuts, chocolate and dried fruit.

Turn the dough out onto a work surface and knead a few times to pull the dough together into a ball. Divide into two portions; shape each portion into a 12 x 2 inch log. Place each log on the baking sheet. At this point, sometimes I score the log with a knife where I plan to cut it into biscotti — I find this helps to cut it later without it cracking. Bake for 25 minutes.

Remove the sheet from the oven and let it cool on a rack for 20 minutes. Then, slice the logs diagonally into 3/4-inch thick slices and leave the slices standing up on the baking sheet. Return to the oven for another 15 minutes of baking.

Transfer biscotti to a rack to cool.

Makes about 20 cookies.

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