Best 20 Chocolate Biscotti Recipes

DOUBLE CHOCOLATE BISCOTTI

Steps:

• In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
• Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
• Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

CHOCOLATE PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Mix flour, cocoa, baking powder and cinnamon; add to creamed mixture and mix well (dough will be sticky). Stir in chocolate chips, pistachios and cranberries., Divide dough into 4 portions. On ungreased baking sheets, shape portions into 10x2-1/2-in. rectangles. Sprinkle with remaining sugar. Bake 20-25 minutes or until set. Carefully remove to wire racks; cool 5 minutes. , Transfer to a cutting board; cut each rectangle into 10 slices. Place cut side down on ungreased baking sheets. Bake 5-8 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

CHOCOLATE CHERRY BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
• With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
• Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
• Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.

CHOCOLATE ALMOND BISCOTTI

Steps:

• In a standing mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.
• On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.

SINFUL CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Combine vanilla extract and espresso powder in a small bowl; mix until espresso powder is dissolved.
• Sift flour, cocoa powder, baking powder, and salt into a bowl; mix in chocolate chips.
• Whisk vanilla mixture, sugar, eggs, and oil together in a large bowl. Add flour mixture; stir, by hand if needed, until dough comes together and is thick and stiff.
• Divide dough into 2 equal pieces and place onto the baking sheets. Shape each piece into a log as long as the baking sheet; press down with wet hands to about 1/2 inch thickness.
• Bake in the preheated oven until firm, about 25 minutes. Remove from oven and cool until easily handled, about 5 minutes.
• Move cooled logs to a cutting board and slice into 1/2-inch long slices with a serrated knife. Return the slices to the baking sheets, placing them on their sides.
• Bake until dry, about 6 minutes per side. Remove from oven and let cool until hardened on wire racks.

CHOCOLATE CHIP BISCOTTI

Steps:

• In a large bowl, cream butter and 1-1/2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in apricots and chocolate chips. , Divide dough in half. On ungreased baking sheets, shape each portion into a 12-in. x 2-1/2-in. rectangle. Sprinkle with remaining sugar. Bake at 325° for 30 minutes or until firm. Cool for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 6-8 minutes or until golden brown. , Remove to wire racks to cool. Store in an airtight container.

WHITE CHOCOLATE-CRANBERRY BISCOTTI

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in cranberries and vanilla chips. Divide dough into three portions. , On ungreased baking sheets, shape each portion into a 10-in. x 2-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake for 15-20 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container.

CHOCOLATE, ALMOND, AND DRIED CRANBERRY BISCOTTI

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Sift first 5 ingredients into large bowl. Whisk eggs and vanilla in medium bowl to blend. Using electric mixer, beat eggs and melted butter into dry ingredients. Stir in cranberries and almonds.
• Turn dough out onto floured surface. Using floured hands, divide dough into 3 equal pieces. Shape each into 8x2x3/4-inch log. Place 2 logs on 1 baking sheet, spacing evenly, and 1 log on second sheet.
• Bake logs 12 minutes. Reverse position of baking sheets. Bake logs until firm and dry to touch, about 12 minutes longer. Remove from oven. Reduce oven temperature to 325°F.
• Transfer logs to work surface. Using serrated knife, cut hot logs diagonally into 1/2-inch-thick slices. Place slices, cut side down, on same baking sheets. Bake biscotti until dry and slightly darker, about 10 minutes. Transfer to racks; cool.
• If desired, stir white chocolate in bowl set over saucepan of barely simmering water until smooth. Remove from over water. Dip biscotti 1 at a time into chocolate, holding cookie at angle and coating 1 inch of each. Return to same baking sheets. Chill until chocolate is set, about 20 minutes. (Can be made 3 days ahead. Arrange between sheets of waxed paper in airtight containers; store at room temperature.)

DOUBLE CHOCOLATE HOLIDAY BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, dust with 1/4 cup flour and set aside.
• In a medium bowl, combine the sugar, butter, orange marmalade, orange zest and salt. Using a handheld mixer, beat on medium speed until the mixture is smooth, light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the remaining 2 cups of flour, cocoa powder and baking powder and beat until just blended. Using a rubber spatula, stir in the chocolate chips.
• On the prepared pan, form the dough into a 3-by-13-inch log. (Using a small offset spatula or dusting your hands with flour will help keep the dough from sticking to your hands.) Bake until the log is firm to the touch, cracked on top and looks dry, about 35 minutes. Cool for 30 minutes on the tray.
• Place the log on a cutting board and using a serrated knife, cut the log on a diagonal into 1/2-inch slices. Arrange the biscotti cut-side down on the tray. Bake until they are a dry and fragrant, an additional 20 to 25 minutes. Transfer the biscotti to a cooling rack and cool completely.

CHOCOLATE-DIPPED CHERRY-HAZELNUT BISCOTTI

Steps:

• Position 1 rack in center and 1 rack in top third of oven and preheat to 325°F. Using handheld electric mixer, beat sugar and butter in very large bowl until well blended. Beat in eggs 1 at a time just until blended. Mix in orange peel, baking soda and salt. Add 3 cups flour, hazelnuts and dried cherries; stir until well blended. Add 3 cups flour, 1 cup at a time, stirring until well incorporated.
• Transfer dough to floured work surface. Divide into 4 equal pieces. Knead each piece until dough holds together well. Form each piece into 9-inch-long by 3-inch-wide log. Place 2 logs on each of 2 large ungreased baking sheets, spacing about 3 inches apart (logs will spread during baking). Bake until logs are golden and feel firm when tops are gently pressed, switching and rotating baking sheets halfway through baking, about 55 minutes. Cool logs on baking sheets 15 minutes. Maintain oven temperature.
• Using long wide spatula, transfer logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices cut side down on 2 baking sheets. Bake biscotti 10 minutes. Turn biscotti over; bake until light golden, about 10 minutes longer. Transfer to racks and cool completely.
• Stir chocolate in large bowl set over saucepan of boiling water until melted and smooth. Remove from over water. Dip 1 cut side of each biscotti into melted chocolate to about 1/4-inch depth. Gently shake off excess chocolate. Place biscotti, chocolate side up, on baking sheets. Refrigerate until chocolate is firm, about 35 minutes. Dip pastry brush in cocoa, then lightly brush cocoa over chocolate on each biscotti. (Can be made ahead. Store in airtight containers up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)

WHITE CHOCOLATE PISTACHIO AND CRANBERRY BISCOTTI

Steps:

• Preheat oven to 325°. In a small bowl, beat sugar and oil until blended. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in chips, cranberries and pistachios. , Divide dough in half. On a parchment-lined baking sheet, with lightly floured hands, shape each portion of dough into a 10x1-1/2-in. rectangle. Bake 30-35 minutes or until lightly browned., Place pans on wire racks. When cool enough to handle, transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on baking sheets. Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.

CHOCOLATE ALMOND BISCOTTI

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs and semisweet chocolate until blended. Dissolve coffee granules in hot water; beat into chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture. , Turn dough onto a floured surface; knead in almonds. On a baking sheet coated with cooking spray, shape dough into a 12-in. x 3-in. rectangle. Bake at 350° for 28-30 minutes or until lightly browned. Cool for 10 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 13 slices. Place cut side down on a baking sheet coated with cooking spray. Bake for 20-25 minutes or until firm and crisp, turning once. Remove to a wire rack to cool., Drizzle white chocolate over biscotti; let stand until set. Store in an airtight container.

DOUBLE CHOCOLATE BISCOTTI

Steps:

• In a large bowl, beat the eggs and extracts. Beat in sugar. Combine the flour, pecans, cocoa and salt; gradually add to egg mixture and mix well. Stir in chocolate chips., On a baking sheet coated with cooking spray, shape dough into a 14x3-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes., Transfer to a cutting board; cut with a serrated knife into 1-in. slices. Place cut side down on baking sheets coated with cooking spray. Bake for 15-20 minutes or until firm, turning once. Remove to wire racks to cool., For icing, in a microwave, melt chocolate chips; stir until smooth. Stir in milk, confectioners' sugar and vanilla until smooth. Drizzle over cookies; let stand until hardened.

CHERRY-CHOCOLATE CHIP BISCOTTI

Steps:

• In a large bowl, beat sugar and oil until blended; Beat in the eggs, egg whites, and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to egg mixture and mix well. Stir in cherries and chocolate chips., Divide dough in half. With lightly floured hands, shape each portion into a 12-in. x 3-in. rectangle; place each on a baking sheet coated with cooking spray. , Bake at 350° for 15-20 minutes or until lightly browned. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container.

CHOCOLATE-DIPPED ANISE BISCOTTI

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in almonds and aniseed., Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake 25-30 minutes or until firm to the touch and the edges are golden brown., Cool on pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Return to baking sheets cut side down., Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Dip each cookie halfway into melted candy coating, allowing excess to drip off. Place on waxed paper until set. Store in an airtight container.

ALMOND CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, beat cake mix, flour, butter, eggs, chocolate syrup and extracts until well blended. Stir in almonds and chocolate chips. Divide dough in half. On ungreased baking sheets, shape each portion into a 12x2-in. log., Bake 30-35 minutes or until firm to the touch. Carefully remove to wire racks; cool 20 minutes., Transfer baked logs to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on ungreased baking sheets, cut side down. Bake 10-15 minutes or until firm. Remove from pans to wire racks to cool completely., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti; let stand until set. Store between pieces of waxed paper in airtight containers. Freeze option: Freeze undrizzled cookies in freezer containers. To use, thaw in covered containers. Drizzle with baking chip mixture as directed.

CHOCOLATE NUT BISCOTTI

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease and lightly flour cookie sheet.
• In a small bowl, mix flour, baking powder and salt.
• Beat butter and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in chocolate and nuts.
• Divide dough into two equal parts. On floured surface, shape dough into two logs, 14 inches long, 1-1/2 inches wide and 1 inch thick. Place two inches apart on prepared cookie sheet.
• Bake for 25 minutes or until lightly browned. Remove to a cutting board. Let cool 5 minutes. Cut into 3/4 inch thick diagonal slices and return to cookie sheet, standing upright.
• Bake 10 minutes more or until slightly dry. Cool completely on wire racks.

CRANBERRY AND ALMOND BISCOTTI WITH WHITE CHOCOLATE DRIZZLE

Steps:

• Set oven to 350 degrees.
• Line a baking sheet with parchment paper.
• In a bowl whisk together flour with baking powder and salt.
• Using an electric mixer beat the butter, sugar and eggs with extract until well blended (about 4 minutes).
• Add in the flour mixture, then the cranberries and almonds; mix well to combine.
• Divide the dough in half.
• With floured hands shape the dough in about 9 x 2-inch logs.
• Transfer the logs to prepared baking sheet, spacing evenly.
• In a small bowl whisk the egg white until foamy, the brush the egg white on top and sides of each log.
• Bake the logs until golden brown, about 35 minutes (the logs will spread when baked).
• Cool completely in the baking pan (leave the oven heat on to 350 degrees).
• Transfer the logs to a work surface.
• Shake out any crumbs from the parchment paper, then place back on the baking sheet with clean-side facing upwards.
• Using a serrated knife, sliced the logs on diagonal about 1/2 - 3/4-inches.
• Arrange the sliced biscotti cut side down on the same baking sheet.
• Bake for 10 minutes; turn the biscotti over and bake for another 5 minutes, just until beginning to lightly brown.
• Transfer biscotti to a rack to cool.
• For the glaze: stir the white chocolate in a double boiler over simmering water until smooth.
• Remove from over the water.
• Using a fork, drizzle chocolate over biscotti.
• Let stand until chocolate sets (about 30 minutes).

ESPRESSO CHOCOLATE CHIP BISCOTTI

Steps:

• Position a rack in the top third of the oven and preheat the oven to 350 degrees F.
• Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it). Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times. Shape the dough into a flat log about 16 inches long and 2 inches wide. Cut the log in half crosswise. Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar.
• Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes. Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
• Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes. Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes. Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool.

CHOCOLATE-PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper; set aside. Place the pistachios on a rimmed baking sheet and toast in the oven, shaking the baking sheet occasionally, until fragrant, about 10 minutes. Remove to a cutting board and allow to cool slightly. Roughly chop, then cool completely.
• In a mixer, beat together the butter, vanilla, salt, eggs and egg yolk. Add the flour, sugar and baking powder and mix on low until a rough dough begins to form. Add the pistachios and chocolate chips and continue to mix. If the dough seems dry, add some cold water a teaspoon at a time. If the dough is too wet, add a pinch of flour.
• Turn the dough out onto a lightly floured cutting board and knead gently to make sure the chocolate chips and pistachios are evenly distributed. Divide the dough in half, and shape each into a 10-by-3-inch log. Place onto one of the prepared baking sheets and bake until golden, about 30 minutes. Reduce the oven temperature to 300 degrees F. Let the biscotti rest until cool enough to handle, about 10 minutes.
• Slice the logs into 3/4-inch pieces, and arrange them on the baking sheets, cut-side down. Bake until toasted and golden on top, about 25 minutes. Flip them over and continue to bake until dry and just barely golden brown, another 25 minutes. Transfer to a rack to cool completely, about 15 minutes.
• Biscotti will keep in an airtight container for 2 weeks.