Bittersweet Chocolate Biscotti

Indulge in the decadent charm of bittersweet chocolate biscotti, a perfect treat for coffee lovers and dessert enthusiasts alike. This Italian-inspired cookie boasts a double dose of chocolatey richness from unsweetened cocoa and chunks of bittersweet chocolate, balanced beautifully with the crunch of toasted almonds or hazelnuts. Crafted with a simple dough that’s baked twice for the ultimate crisp texture, these sophisticated, dunk-worthy delights are as easy to make as they are to enjoy. With just 20 minutes of prep, you’ll create a batch of crunchy, chocolatey goodness that’s perfect for gifting, sharing, or savoring alongside your favorite espresso or tea. Whether you’re a biscotti aficionado or trying your hand at these twice-baked beauties for the first time, this recipe promises bold flavor and a bakery-style finish.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 20

Ingredients

• 2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1.5 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup bittersweet chocolate, chopped
• 1 cup whole almonds or hazelnuts, toasted and chopped

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

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

Step 3

In a large bowl, beat the granulated sugar and eggs together using a hand mixer or whisk until thick and pale, about 2-3 minutes. Stir in the vanilla extract.

Step 4

Gradually add the dry ingredients into the wet mixture and stir with a wooden spoon or spatula until a thick dough forms.

Step 5

Fold in the chopped bittersweet chocolate and toasted nuts, ensuring they are evenly distributed throughout the dough.

Step 6

Lightly flour your hands and turn the dough onto a clean surface. Divide it into two equal portions.

Step 7

Shape each portion into a log approximately 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, spacing them apart.

Step 8

Bake the logs in the preheated oven for 25-30 minutes, or until firm and slightly cracked on top.

Step 9

Remove the logs from the oven and allow them to cool on the baking sheet for 10 minutes.

Step 10

Reduce the oven temperature to 300°F (150°C).

Step 11

Using a sharp serrated knife, slice the cooled logs diagonally into 1/2-inch thick biscotti pieces.

Step 12

Arrange the slices cut side down on the baking sheet and return them to the oven.

Step 13

Bake for an additional 10 minutes, then flip each biscotti over and bake for another 10 minutes, until crisp and dry.

Step 14

Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing.

Nutrition Facts

Serving size	924.6 grams (924.6g)

Amount per serving	% Daily Value*
Calories	3567

Total Fat 145.80g	187%
Saturated Fat 51.00g	255%
Polyunsaturated Fat NaNg
Cholesterol 558mg	186%
Sodium 852mg	37%
Total Carbohydrate 522.30g	190%
Dietary Fiber 60.20g	215%
Total Sugars 247.20g
Protein 92.70g	185%

Vitamin D 123IU	615%
Calcium 558mg	43%
Iron 53mg	293%
Potassium 3528mg	75%

*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: 34.8%

Protein: 9.8%

Carbs: 55.4%