Biscotti Cocoa

Indulge in the rich, chocolatey delight of Biscotti Cocoa—a sophisticated Italian cookie with a decadent twist. This twice-baked treat blends the deep flavors of unsweetened cocoa powder with a hint of vanilla, semi-sweet chocolate chips, and the satisfying crunch of optional sliced almonds. Perfectly crisp and irresistibly crunchy, these biscotti are the ultimate companion to your morning coffee or evening tea. With its easy-to-follow steps and simple ingredients like all-purpose flour, granulated sugar, and eggs, this recipe yields a batch of 12 servings, guaranteed to impress. Whether you're baking for a holiday gathering or a cozy snack at home, Biscotti Cocoa is the perfect balance of elegance and indulgence. Store them in an airtight container to enjoy their crisp texture for up to two weeks! Keywords: biscotti cocoa recipe, chocolate biscotti, Italian cookies, twice-baked cookies, homemade biscotti, easy biscotti recipe.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 0.75 cup semi-sweet chocolate chips
• 0.5 cup sliced almonds (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat the sugar and eggs together with an electric mixer on medium speed until the mixture is thick and pale, about 2–3 minutes.

Step 4

Mix in the vanilla extract.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be thick and sticky.

Step 6

Fold in the chocolate chips and sliced almonds (if using) with a spatula.

Step 7

Divide the dough in half and transfer it to the prepared baking sheet. With wet hands, shape each portion into a flattened log, about 10 inches long and 2 inches wide.

Step 8

Bake in the preheated oven for 25–30 minutes, or until the logs are firm to the touch and slightly cracked on the surface.

Step 9

Remove the logs from the oven and let them cool for 10 minutes on the baking sheet. Reduce the oven temperature to 325°F (160°C).

Step 10

Using a sharp serrated knife, slice the logs diagonally into 1/2-inch-thick pieces. Lay the slices cut-side down on the baking sheet.

Step 11

Bake the biscotti slices for 10 minutes. Flip them over and bake for an additional 10 minutes, or until crisp and dry.

Step 12

Allow the biscotti to cool completely on a wire rack before serving or storing. Store in an airtight container for up to two weeks.

Nutrition Facts

Serving size	628 grams (628.0g)

Amount per serving	% Daily Value*
Calories	2270

Total Fat 47.00g	60%
Saturated Fat 11.90g	60%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 454mg	20%
Total Carbohydrate 472.10g	172%
Dietary Fiber 55.40g	198%
Total Sugars 206.00g
Protein 60.60g	121%

Vitamin D 0IU	0%
Calcium 329mg	25%
Iron 32mg	179%
Potassium 2485mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.6%

Protein: 9.5%

Carbs: 73.9%