How To Make Chocolate Biscotti

I remember my mother making biscotti for the holiday’s. I also remember her making several different varieties.

While we were discussing biscotti, I raided her cookbooks and found this little biscotti book. I had no idea there were so many different kinds. A few varieties stick out to me and I’ve chosen to write-up how I make them.

The following recipe and article was not from the book, but from the December 2009 Parade magazine clipping my mom had placed inside the book.

Basic chocolate biscotti is great however, when you add craisins, almonds or both and it becomes even better.

Here is how I make chocolate biscotti.

First, gather the ingredients.

Add the following to a mixing bowl.

• 6 tablespoons butter
• 1 cup sugar

Mix the butter and sugar together.

Grab 2 eggs.

Add the eggs and mix.

Mix the eggs, sugar and butter until smooth. See image below.

Set aside the wet ingredients.

In a separate bowl combine the following dry ingredients.

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt

You are looking for unsweetened coco. Something like this Hershey’s Unsweetened Cocoa Can, 100% Cacao, 23-Ounce will work fine for this recipe.

Whisk together the dry ingredients. Some people sift, some people whisk, it’s up to you. I’m prefer to use a whisk.

Add the dry ingredients to the wet ingredients and mix.

Mix until a dough forms.

The first thing that came to mind when I saw this was, “wow! kinda looks like chocolate ice-cream.

At this point, add any other ingredients you like and mix it into the dough. Almonds go great with this recipe and so do craisins. Here is an estimated proper amount if using both. If you just want one or the other, up the amount to 1/2 cup.

1/4 dried craisins (optional)
1/4 cup whole almonds (optional)

Here is one variation on this recipe, Add the craisins.

Add the almonds.

After the optional ingredients have been added, line two cookie sheets with parchment paper and roll the dough into two loaves.

Bake on 350 degrees for 25 minutes.

Remove from the oven, transfer to a cooling rack. Let stand for 5 minutes, then transfer to a cutting board.

Cut into 1 inch slices.

Separate the slices as shown, you will need to bake these again.

Return to the oven and bake for another 10 minutes.

Remove from cookie sheet and let cool before serving or storing.

If all goes well, it should look something like this.

What variation of this recipe do you prefer? I kind of like the almonds and craisins.

Here is another image to drool over. I eat mine with coffee. Yum!

And if you are just feeling lazy and want to purchase some. NONNI’S BISCOTTI TRADITIONAL ASSORTMENT 25 COUNT HAZELNUT AND CIOCCOLATI chocolate cocoa butter almonds walnuts & more! are tasty.