Crunchy Chocolate Biscotti Recipe

Attention all you coffee lovers! Michele Romano's chocolate biscotti recipe Image: crunchy chocolate biscottiis a match made in heaven. Especially for those of us who love to be weight conscious, yet still like to treat ourselves. I will tell you why, low in fat, low in sugar, less calories than your average cookie. If you love to dip (and I am not talking about dancing) these Italian cookies are the newest trend for dunking in cappuccino, hot chocolate, Irish coffee or even a simple cup of tea. This Italian biscotti recipe has it all, nutty flavor, chocolate and lots of crunch!

Note: Use parchment paper, it is an absolute staple in my kitchen! For crispiness and crunchiness, I never bake chicken wings or oven fries without it, the same rule applies for biscotti.

Crunchy Chocolate Biscotti Recipe

Makes: 3 dozen

  • 1 1/2 cups of flour
  • 1/2 cup cocoa powder
  • 1/8 tsp salt
  • 1/2 cup cane sugar
  • 1/3 cup packed brown sugar
  • 3 large eggs
  • 1/2 cup sliced almonds
  1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
  2. Sift together, flour, cocoa, baking soda, and salt in a large mixing bowl.
  3. Blend in sugars.
  4. In a small bowl, whisk eggs together with vanilla extract.
  5. Add to dry ingredients and using an electric mixer, blend thoroughly on low speed, using a spatula to scrape sides of bowl.
  6. Add chocolate and almonds, blend thoroughly until dough is stiff and sticky.
  7. Place dough on well floured work surface.
  8. Divide dough into two halves.
  9. Shape each into a 10" by 2" by 3/4" rope.
  10. Place on baking sheet 3" apart.
  11. Bake about 20 minutes until set. Remove from oven and let sit for 10 minutes.
  12. Lower oven temperature to 325 degrees.
  13. Slice ropes diagonally into 1/2 inch slices, about 4" long.
  14. Bake 15- 20 minutes until firm and put on racks to cool.
Note: You can keep cookies stored in airtight container for up to two weeks.

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