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These are a perfect treat with a cup of coffee for breakfast, with tea in the afternoon or for a light dessert. Fancy enough for company but simple enough to make every day. Adding coffee granules enhances the flavor of the chocolate. I like to melt 1/4 cup white chips in a quart size freezer bag, cut off one tiny corner and drizzle the melted chips over the top of the biscotti once they have cooled completely.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- 1 teaspoon instant coffee granules
- ½ cup butter, softened
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup miniature semisweet chocolate chips
- ½ cup chopped walnuts
- 1 egg yolk
- 1 tablespoon water
Directions
Step 1
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet, or line with parchment paper.
Step 2
Combine the flour, salt, cocoa powder, baking powder, cinnamon, and coffee granules in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips and walnuts; mixing just enough to evenly combine. Dived the dough in half and shape each into 8×2 inch flat rectangles about 1 inch thick. Place on the baking sheet 3 to 4 inches apart. Beat egg yolk with water in a small bowl. Brush over the top of each loaf.
Step 3
Bake in the preheated oven until both loaves are firm, 20 to 25 minutes. Remove from the oven and cool for 10 to 12 minutes. Reduce oven heat to 300 degrees F (150 degrees C). Cut each loaf diagonally into 3/4 inch slices. Place each slice, cut-side up onto the baking sheet. Return to the oven and bake until the biscotti are dry, 10 to 15 minutes on each side. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 35 | |
| Calories 98 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat3g | 13% |
| Cholesterol24mg | 8% |
| Sodium85mg | 4% |
| Total Carbohydrate12g | 5% |
| Dietary Fiber1g | 3% |
| Total Sugars6g | |
| Protein2g | |
| Calcium24mg | 2% |
| Iron1mg | 4% |
| Potassium49mg | 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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Pay close attention to baking times! I let mine go to long and they got crumbly. Not to much of a chocolate flavor, more of a mocha.
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This is a great recipe for biscotti. My family does not like the anise flavour in traditional biscotti, so this was a big hit. Mine crumbled a bit as well, but just a few pieces. Also – I substituted slivered almonds in place of the walnuts, and I didn’t have any instant coffee granules, so those are optional as well.
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I love biscotti and this recipe filled my desires of chocolate and biscotti at the same time! Great recipe I added a little more sugar because I have a huge sweet tooth, but you can add or remove sugar as you please. I found that this recipe was devoured in under 1 hour.
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this got 3 stars as a biscotti, but it could probably get 4.5 as an ice cream topping. the dough was completely dry and half of it shattered when i tried to slice it! i ended up with a dozen biscotti and two cups of crumbs:(
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These were just ok. They wasn’t really anything wrong with them, they just didn’t have a great chocolate flavor.
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Loved these! This was the first time I made biscotti — it was so easy. I did notice that the dough was quite stiff and dry at the end. I used 1 to 2 ounces of cold coffee instead of the granules. This may have added enough liquid to prevent the crumbling that others mentioned. I also added a few shakes of cayenne to compliment the cinnamon. It was enough to add a tingle of heat without being overt. I would have put in almonds if I had had them, but I found I really liked the walnuts. Will certain make again.
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Great biscotti, although I think its more of a Mocha biscotti than a double chocolate. The only negative for me is that the dough is very prone to crumbling. (I am an avid Biscotti baker and this is not something that usually happens for me) the dough itself was really crumbly when it came to making the logs, so I did knead it a little like I would a loaf of bread, which made it a little better. Once the logs came out of the oven and I let cool for 10 minutes I did have a few crumble on me. As always I bake the first time on wax paper. Over all a good biscotti, pity about the crumbling! I will play around a little with this recipe next time, maybe more vanilla will keep it together better.
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Really good. I didn’t have walnuts so I substituted pecans, worked out just as well. Will be making these again.
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Good Chocolate flavor, but crumble. We’ll stick with our regular chocolate biscotti recipe that it much better in texture.
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Great recipe, perfect with coffee! When I add a splash of milk (the original dough recipe is a little dry), I also add a teaspoon of cocoa.
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I liked this, and thought it very good. I omited the pecans, and forgot to paste on the yolk-water mixture. Not sure if that made a difference or not, but I also didn’t have enough regualar cocoa powder, so I put in some dark powder. It was really good that way. I can see how some thought of it tasting more mocha than chocolate, but I saw a hint of that, but mostly chocolate. 2 thumbs up!
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This is easy, and very tasty.
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This was a great recipe! So easy to make. I too used about an ounce and a half strong coffee instead of instant granules, and it made the dough PERFECT consistency. It was a BIT crumbly at the end, but not too bad at all! Oh, and instead of walnuts, I used dried cranberries which were amazing. I will definitely make this recipe over & over – I already have plans to make a batch as a gift for friends.
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This recipe tastes great, but I had trouble with lots of crumbles and biscotti pieces breaking off.
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I was expecting something more chocolatey with this name. It was good, but not outstanding.
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After reading reviews I cut butter in half and subbed crisco for the other half. This made quite a difference in texture. I also doubled the cinnamon and added dried cranberries. Next tome would love to try with dried tart cherries.
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I made these for my elderly neighbor who says they were 4 star wonderful. Thanks so much for the recipe.
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