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A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.
Ingredients
- ½ cup butter, softened
- 2/3 cup white sugar
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 eggs
- 1 ¾ cups all-purpose flour
- 4 (1 ounce) squares white chocolate, chopped
- ¾ cup semisweet chocolate chips
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 36 | |
| Calories 99 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat3g | 15% |
| Cholesterol18mg | 6% |
| Sodium53mg | 2% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber1g | 2% |
| Total Sugars7g | |
| Protein2g | |
| Calcium29mg | 2% |
| Iron1mg | 3% |
| Potassium39mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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everyone was really impressed when I pulled this one out to sample.
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We’ve got a winner here! This biscotti will knock their socks off. For my first attempt, it was very easy to prepare, however I had trouble getting 12 out of each log. Practice will make perfect. The taste and appearance it there. THANK YOU!
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Super-yum! These taste sooo good!
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MmmmMmmmm good. Just sweet enough. Very enjoyable with a good cup of coffee!
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This is remarkably good, considering the unconventional method… It would be helpful to include whether or not this calls for American or European style cocoa. Take care to watch the white chocolate from burning. Very nice recipe. Thanks!
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Taste good , but not hard enough..
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I added Walnuts, pressed into the top after making the log. It has a fine light quality that I like. Have made 5 batches and each have been a winner with my friends.
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I’m not a chocolate lover, but I love these biscotti. I might even add some nuts next time. Easy and delicious.
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This biscotti recipe is the very best chocolate one I’ve tried. Its not too sweet, and the blend of semi-sweet and white chocolate provide great flavor. Follow the recipe exactly, cut with a serrated knife and you will have one the the best textured and flavored biscotti you’ve ever eaten! Thanks Janet.
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This recipe was my first try at making biscotti. Everyone loved these. I really didn’t know what to expect. I kept reading reviews about it being difficult to cut them for the second baking. They are a little fragile, but with the right knife, they are not hard to do at all. The first time I made them was kind of trial by error, but they are not hard just a little time consuming. Like making bread. I found that shaping the batter was easy to do if you wrap it in waxed paper, then you can push and flatten without a mess. I used a ruler to make sure I had the proper size for baking, so that on the second baking they would be crisp and dry as they should be. All in all, my family and friends loved them. You need a little extra time to make them, but they are worth it.
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Excellent! First try at Biscotti baking and this was not only good, but easy. I substituted white chips for the white chocolate and it worked out just great!
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Baked up very nicely. For the second baking I left them in for the specified time, then turned the oven off and left them in for about another 15 minutes. Crisp beautiful cookies. Very elegant desert served in a fancy glass with a scoop of vanilla ice cream and two cookies! A HUGE winner!!!!
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Fantastic biscotti. I doubled the recipe and only got about 4 dozen. I like a softer cookie, so on the second baking, I baked for 9 minutes and removed from the over, for me the flipping and third bake was not necessary.
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Very yummy…and they last a very long time. Great for gifts. (But you have to really give them or you just might eat them.)
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This biscotti is excellent. In fact my husband said he’d make dinner every night as long as I keep making this recipe.
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They should call these triple chocolate biscotti since there are two kinds of chips and the cocoa! The dough was very sticky, so I refrigerated it for about an hour and then floured my hands in order to press the dough into logs. My husband can’t tolerate white chocolate so I substituted 4 oz of sliced almonds which went very nicely with the chocolate flavor. He LOVED them, but I thought they were just OK, so I’m giving these 4 stars.
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absolutely fabulous. nothing else needs to be said.
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This is an excellent recipe! I made it 3 times during the holidays. Very rich flavor. I used white chocolate chips, and only 1/4 of the amount that the recipe called for. I didn’t want them to be too sweet. MMMmmmm good! I will make this recipe often. This cookie keeps well.
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My family really liked this biscotti. Even my 2 year old
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I liked this better than “brownie biscotti.” I used only semi-sweet chips-no white chocolate. Turned out just crispy enough, but not hard.
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My family is Italian and I don’t like regular biscotti but I made this for Christmas and everyone loved it, including myself!
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This was my first attempt at making biscotti, and it turned out great. My family raved about these chocolate-lover’s cookies, and I’ve passed the recipe on to them. The only changes I made were to use egg substitute instead of the eggs, and Splenda in place of the white sugar. I’ll definitely be making this recipe again, and it stores and ships very well.
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Loved them!! I didn’t have white chocolate so I used toasted almonds, didn’t bake the third time. I liked them the way they were without baking the third time. Will make them again and they will be great to take to parties.
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This is a wonderful recipe. I made a batch of these last weekend and will be making a double batch of them this weekend. I had some leftover peanut butter chips and white chocolate chips, so I used a quarter cup of each of these and a half cup of semisweet chips, skipping the chopped white chocolate. My opinion is that any type of chocolate is good chocolate!
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I didn’t care for this recipe. I thought there wasn’t enough difference in chocolate flavors. It tasted too bitter. Maybe using a different type of chocolate chip would have helped.
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This was my first attempt at making biscotti, and they turned out GREAT!! They were easy to make, and they tasted wonderful, not too sweet. I took some advice from the other reviews and baked them for only 7 mins each the second and third times, and they turned out perfect! I have already been asked for this recipie by friends!!
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This was my first time trying biscotti, and these just didn’t do it for me. The flavor is ok, but I had a very hard time slicing the “logs”.. they just crumbled everywhere. I, too, felt the 3rd baking was a bit unnecessary since they were already very dark and hard. I had such a difficult time slicing them up. We’ll see how the rest go over for Christmas.
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Amazing! I made this for Christmas gifts and was sad I kept so little for myself. The white chocolate really takes it up a notch. The first batch I made without it weren’t quite as good.
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My mom makes biscotti for me every Christmas. When I ran out I thought I should try making some myself. I did a search for chocolate biscotti in allrecipes and this one appealed to me the most. I didn’t have white chocolate squares and used about 1/3 cup white chips instead. They are a really nice contrast against the dark biscotti. I baked mine at 350 instead of 375 for twenty minutes. I also sliced mine after only cooling for 15 minutes (I might only wait 10 minutes next time as the longer you wait the more crumbly they are). I then baked the slices at 325 for only 5 minutes per side. They are perfect. Great for dunking in tea. My kids aren’t fans of biscotti as biscotti really needs dunking but I let them have the ends of the logs after the first baking. They liked them like that (they said they tasted like brownies). My dad says he enjoys these more than my mom’s. Sorry mom – I still want some of yours next Christmas!
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Tasted very good, but did not stay together at all. Biscotti crumbled at the slightest touch – would definitely not hold up for dunking. I will experiment some more, it could be my technique.
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I really liked this biscotti recipe. I am not a fan of white chocolate so I used 1 heaping cup of “Double Chocolate Chips” from Ghirardelli (they’re a combination of semi- and bitter-sweet chocolates) instead of the white chocolate and semisweet chips, and the biscotti were fantastic. I followed the recipe as it’s written otherwise. I did have a bit of trouble cutting the logs into slices; some of the slices were crumbly at one end. But they tasted great anyway…
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Very good overall… I probably did not cook them quite as long as I should have, since I was feeling impatient. I ended up dipping them in some melted dark chocolate, which worked very well. These also keep very well… mine still tasted pretty good after a couple weeks. (Great for Christmas gifts)
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This is my first time baking biscotti. I found it to be somewhat dry(but maybe it’s supposed to?) and it needed some sweetness on the outside so I melted some chocolate with butter and milk and just spread it on one side of each cookie. Much better. Some have commented that this made it less dry which was a positive thing. Some of the cookies crumbled upon the cutting and turning so I only ended up with 26 presentable cookies in the end. It’s still good and everyone loved it.
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absolutely delicious!!!
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This was YUMMY!
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not quite like what I’d buy at Starbucks, but good nonetheless. I didn’t add the white chocolate chips.
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I made this for the first time yesterday for company, and the husband is allergic to nuts. It was absolutely EXCELLENT, and a great alternative to the traditional almond variety. The only downside is that they crumble VERY easily, so I recommend slicing them immediately upon removal from the oven. All in all, these are great, and I will definitely make them again.
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Being Italian, these biscotti’s were REALLY good. They were not to sweet, satisfied my chocolate craving, and was really yummy. They were light and crisp. I left them in the oven a little longer, cause i like my biscotti on the crisper side. I also added almonds instead of white chocolate cause i did not have any. They turned out gread, and I HIGHLEY suggest them! 😀 CIAO
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Very easy and quick compared to normal biscotti recipes. The only minor complaint I have is that when I turned the biscotti on the trays, they crumbled. Despite of that, they are DELICIOUS!
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Excellent flavor and texture. Surprisingly, the white chocolate doesn’t have as much flavor as one would think having added 4 squares of chocolate. Try drizzling on melted chocolate when the baking is done, though the chocolate chips and cocoa give the biscotti enough chocolate flavor.
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The kids had not heard of biscotti. They just loved this one. It was a little crumbly, but it was so moist and rich tasting.
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great! didn’t have white chocolate so did chips along with dark chocolate chunks from a hersheys bar. I cut them about 3 min after they came out of the first baking time, and put them back in oven- came out perfect!
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I loved these little treats. I covered them with white choc and holiday sprinkles. They made great gifts. Easy to make.
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Fabulous!!! I used dark cocoa powder, coarse-chopped macadamia nuts, “swirls” morsels and mini morsels of dark chocolate and they came out dark and beautiful, not too sweet. The smaller the added morsels, the less likely you will break up the cookie when you cut it. I suggest you shape the logs into even, flat-topped bricks (3″X9″)inside of parchment paper. If you straighten the edges and flatten the top and sides, they will transfer easily to the baking sheet and cut perfectly. Use a bread knife to saw slowly through the loaf to make perfect cookies. I doubled the recipe with no adverse affects. Yum!
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This is probably one of the best recipes for biscotti I have tried in a long time. I used chocolate chunks and toasted hazelnuts instead of the white chocolate. This is my new fave recipe! Very easy!
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I love these! The only change I would make next time is to cut them 15 minutes after removing them from the oven. They were too crumbly after waiting an hour.
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These have a nice flavor, not too sweet but next time I would omitt the white chocolate because it really had no flavor to me. Definitely do not wait an hour to cut, I do it as soon as it’s out of the oven, use two long spatullas to lift it off the pan, use a towel to hold and cut with a serated knife and start putting them back in the oven! This usually reduces the crumbling. Great recipe but still favor Jandee’s “Biscotti” recipe, maybe the difference is oil vs. butter!
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These biscotti are tasty, but they are not TRUE ITALIAN biscotti. They are WAY too cakey. Real biscotti are hard and are usually dipped in coffee. I would not make this recipe again.
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OMG this recipe was so good! I dipped half the cookie in white chocolate and it was delicious!
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Tastes good enough, but very hard to make, comes out very crumbly.
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came out kinda dry – but not biscotti-dry. could be my own error.
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Absolutely delicious. I love the fact that these can made for like 5% of what biscotti costs in coffee houses. Speaking of coffee houses, if you want your biscotti as crispy as it is at coffee houses, definitely go for the 25 minutes. I pulled em out right at 20 when the toothpick first came out clean, and then had to add extra time in the second bake. They still aren’t quite as crispy as coffee house biscotti, but they’re still absolutely delicious. Who would have ever guessed that biscotti could be so easy to make at home?
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Very impressive cookie! I made this for gifts at Christmas for teachers and friends, (along with a home made cappuccino mix.) It received rave reviews. Personally, I thought it was a bit too sweet with all the chocolate chunks, so I would reduce them slightly next time. I also tried replacing some chunks with Whole unblanched almonds and it made for a very pretty cookie with the contrasting light nuts and white chocolate in the dark cookie dough. I’ll make this again and again! Definately wait the hour (even a half hour) to cut these before the second bake. Cutting them while hot will guarantee a crumbly mess. AND you must use a very good, very sharp knife. It makes a huge difference.
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This is my first time making biscotti. I didn’t have a problem making the dough however I wasn’t sure how wide I should roll it after the dough is divided to two parts. (It only mentions 9″ tall). It turned out for me like the thinkness of a cookie but it taste great. i.e. it didn’t self-rise at all. Anyone has some advise for me?
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Unreal….so delicious and easy to make
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Easy to make, but be sure to cut shortly after removing from the oven so they don’t crumble.
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Love this recipe! I used white chocolate swirled chips and it came out great. I have made it multiple times and it just flies out the kitchen.
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Yummy! Mine turned out a bit crumbly when I cut and flipped them, but that is probably because I experimented with the recipe a bit.
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One of the best cookies I’ve ever tasted!
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Delicious! I made these for a gift and they turned out beautifully… nice presentation and not too crumbly. Like previous posters have mentioned, be sure to let the cookies cool before cutting. I used miniture chocolate chips and regular sized white chocolate chips in lieu of the chopped white chocolate squares. Thanks for the recipe.
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I’ve been using this recipe for a while. We make it exactly as suggested sometimes and sometimes I use mini chocolate chips instead of suggested and add 1 1/2 t almond extract and 1/2 c almonds. Either way my friends and family love it with their favorite cup of coffee!
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Excellent. Made it several times. A change from the usual drop cookie.
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excellent flavor- I did add vanilla extract and almond extract –along with mini choc chips & white choc chips & chopped almonds– I dipped the ends of the biscotti in melted choc-yum!!
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Very nice! I used White Choc. Chips instead of the squares. Giving them out at a bake exchange so they’re in the freezer, but will drizzle with white chocolate (or maybe even both) before giving away. I messed up the oven temp. so they came out almost burned, but apparently they taste good so I will make again properly this time :).
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This recipe is great, I have never made biscotti before and they turned out perfect. A couple of things I changed, would reduce the temp on the initial bake. Also I only let them cool about 15 minutes before I cut them. I also melted some dark chocolate and spread it on the top and then let them cool a little and then dusted them with confection sugar. Awesome!!!
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Yummy. I cut them after about 10 minutes of cooling and I did fairly well but it was tricky. I think I lost 15% due to crumbling. For some reason, the Cinnamon Hazelnut Biscotti were much easier to cut…
Everyone at work loved them! -
awesome! my family loved it. easy to make and turns out great. not too crispy and not too soft. perfect for dipping or just eating by itself.
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will make again
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This recipe was really good but a LOT sweeter than any biscotti I’ve ever had. I’ll probably leave out almost all of the chocolate next time.
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Great-the chocolate taste is more dry/bitter but was excellent.
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Very good. I saved the semi-sweet chocolate chips, and after the biscotti were done, I melted the chips and spread the melted chocolate over one half of the tops of the cookies.
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Wow! These are amazing!
I found that using a serated knife to slice the biscotti makes it much easier. -
I have read and re-read at least 30 different biscotti recipes (on more than just allrecipes) and tried others to see why this one was so crumbly. I also tried waiting 30 minutes for one loaf (as 1 reviewer suggested) and only a few minutes for the other log as another reviewer suggested, both times using a very sharp serrated knife. There was no difference, they were both crumbly and I lost around 10-15% of the cookies. It was suggested that perhaps the amount of liquid makes a difference (maybe an extra egg could help?) but nearly all the other biscotti recipes had the same approx. 2 cups flour:2 eggs ratio and not many issues with crumbling. Next time I think I’ll try the extra egg. Very good cookie but I’m unsure I could give it as a gift because of appearance.
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This turned out more like a crunchy brownie than a biscotti. I could see making them again though.
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Very nice biscotti recipe. It wasn’t too sweet for my taste and the white chocolate added the perfect hints of extra sweet to this recipe. I used white chocolate chips instead of chocolate chunks. Also it crumbled quite a bit while cutting but I managed to save a a few of them without breaking. The biscotti itself came out really nice, though a few came out brownie textured, which I believe is a fault on my part cause they were cut a bit thicker than other pieces which came out exactly like biscotti is supposed to. I enjoyed it both ways though, thanks for the post!
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This was an awesome dessert. I made it for my family, and they ate it down so quickly, that I was amazed. I just have to say that if you don’t have any chocolate, like me the first time, it tastes fine without.
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really good
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I thought this was very good, though I preffered the coconut walnut biscotti better (just preference), but thought this recipe was still worth 5 stars. As for texture, sometimes you need to ignore the recipe and go with what feels right. I had to adjust the flour to get the consistency right. If you’ve never made biscotti before, to form it into a log it should be firm but not crumbly. Yet, it definietly shouldn’t stick to your fingers. I preferred to dip this biscotti in chocolate (did both dark and white) to give it an extra sweetness. Tip: Use a ruler to help shape the biscotti: use the flat side of a normal 12 inch ruler and “scrape” the biscotti into shape on a flat (preferably cold) countertop. This way you can tell just how thick and how flat the biscotti is; if that made any sense.
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Loved it!!!
I’ve made one other biscotti recipe before, and this one is by far better. I cut them aftre about 15 minutes of cooling instead of the one hour. I made sure that the consistancy was moist but not sticky. Will make this one again for sure!!! -
I halved the recipe, to try it out. They were gone very fast. It’s for chocolate lovers who don’t like their cookies too heavy or too sweet. Will make again.
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Excellent recipe!! Thank you very much. My grandma gave me some white chocolate, and I had nothing to do with it (not much of a fan of white choc.) But it tastes wonderful in this recipe. The flavour is just wonderful. Great with a cup of coffee 🙂
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These are sweeter than the Brownie Biscotti, however, they are yummy! I’ve eaten 3 already and need to stop! I used mini semi sweet chips as that is what I had and I chopped my baker’s white chocolate bars as the recipe stated. I’m becoming the biscotti queen, I want to keep on making them and not stop! lol
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these are delicious!
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This was my first time making biscotti–and they turned out great. I did make one mistake–I cooked the loaves on seperate trays, one on the top rack and one on the bottom rack. The loaf on the bottom rack burned a bit on the bottom. I was able to fix it by just scraping the bottom of the loaf with a sharp knife. Lesson learned!
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FABULOUS!!!!
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This was my first time making Biscotti. I thought it came out great. They tasted like a brownie. I thought they were sweet enough. I recommend letting them cool for the whole hour before you cut them. I did and they didn’t crumble at all. I will be making them again soon to give as a gift.
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I was a little nervous making this, but it turned out great! It may seem at first that the biscotti is not hard enough after the final baking, but after letting it cool COMPLETELY, it is perfect!
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Tasted delicious, but I am too fussy to use them as gifts because they were too crumbly to be pretty. I tried adjusting the times/temps as others have, but it did not help. I ended up with 24 so-so looking cookies.
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tastes amazing. Isn’t rich, so you can eat eat eat this wonderfully tasting biscotti. All of my friends love it and demand it at every get-together
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I thought theses were good…but they did taste more like a very hard cookie (as the dough ingredients would suggest) rather than a true biscotti. However my kids really liked these and did not need to dunk them in a hot drink to be able to chew them.
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I’ve always had a love/hate affair with biscotti–most times it’s usually been way too dry or hard to really enjoy, but this recipe is REALLY good. I left out the white chocolate pieces, and added premium chocolate chips, which gave the biscotti a deep, sweet chocolate taste. My husband and mother really liked this, and a girlfriend’s niece got hold of these, I’m told, and ate nothing else all night long! Next time I make, I’m going to dredge some of the pieces in ganache and see how that works. Thanks a million for this wonderful, good-tasting recipe!
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I have been making this recipe for the past 3 or 4 Christmases – family and friend just LOVE them. However, I too have had the problem others describe with crumbly cookies. I’ve tried all sorts of things to avoid it and nothing has worked… until today. I make several other biscotti recipes and noticed this year that this recipe calls for double the amount of baking powder. So I made my last batch of these cookies with half the baking powder. VOILA!! Perfect cookies!! Give it a try. Great recipe. By the way, I’ve made this recipe with all sorts of different types of chocolate and nuts – all great.
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Yum…I subbed dark choc for the white and these were chocolatey goodness!
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Yummo! This is the first biscotti recipe I have made and I am very pleased with the results. I think this batch tastes better than any I’ve ever bought. Prior to choosing this particular recipe, I reviewed MANY biscotti recipes online. I made a couple of changes based on other recipes, suggested changes, and high reviews. Instead of allowing the loaves to cool for one hour prior to slicing, I cut them after only 15 min of cooling. Also, I put them back in the oven for 10 minutes on each side instead of 5. I like my biscotti very crispy and these are perfect! They are delicious and I can’t wait to share them.
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Only added a pinch of salt and loved them. TO CUT – use a chef’s knife and just push down through the slices, don’t saw back and forth with a serrated knife. I let them cool 10-15 minutes before cutting, but didn’t notice the lower temp for the 2d and 3d baking and ended up with a couple slightly burnt ends, but they were yummy dunked in coffee. I might add vanilla or powdered espresso next time, and maybe nuts and bittersweet chips. I’ll definitely keep this recipe – was about to make more today but think I’ll wait after just eating 5 with a pot of coffee – buzz buzz buzz!
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Great recipe~ I added a little vanilla extract for flavor and consistency and these were delicious!
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I made these for the second time last night and the were not really my cup of tea. I did over cook them as I was watching a movie at the same time but I think I will try something different next time when making an italian dessert.
I did break the Biscotti up and mix it in with some vanilla icecream and I thought that made them more to my liking.
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I made these biscottis today along with 2 other biscotti recipese (Cinnamon Sugar Biscottis and Brownie Biscottis)& I’m proud to say that in texture & crispiness…..these are true biscottis!!!!!
After the first bake they were warm, soft & tasted like brownies! (I wonder if you could just take them out & leave them like that because if so then this would be the best brownie recipe ever along with the Brownie Biscotti recipe because after the first bake they taste the same!) But then after the second bake they got dry & crispy & got a slight bitter chocolate taste which was just fine!
The changes that I made were that instead of adding the white chocolate squares & semisweet chocolate chips I added 1/4 of a bar of Lindt’s Dark Chocolate & Orange chocolate along with 1/8 of a bar of Lindt’s 85% Dark Chocolate that I chopped up into chunks along with 2 tsp. of powdered sugar just so that it wasn’t too bitter from all of the dark chocolate. I also added about a tablespoon or 2 of shreaded unsweetened coconut & like 5-8 hazelnuts.
The result was a very gourment TRUE BISCOTTI!!!!! (but for flavor I personally prefer the Brownie Biscotti recipe…..they really do taste like brownies! YUM-O!!!!!)
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I have made these three times now and they have come out better each time. I made some changes to the recipe, I use 2 heaping tsp of baking power, replace 3/4 of the AP with Whole Wheat Flour, and use 1oz of Andes Mint Chips. I bake them for 25 minutes for the first bake and then allow them to cool for 30 mintues before slicing and then cool for another 30 mintues. On the second bake I baked them for 10 minutes on each side.
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These are great and easy to make! Only change I made was substituting 1 cup of whole wheat flour for the all-purpose flour. Perfect!
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