How to Make Chocolate Biscotti Recipe 

I did not learn how to make the chocolate biscotti recipe until about 10 years ago. These cookies have made a reputation in many parts of the world; including here in the United States. I have to tell you when I first heard about these “biscuits” and saw them they were not appetizing to me at all.


Hearing how they are bake two times and they looked so dry, I did not even care to try them. One time I was given a sample of a commercial brand when shopping and placed them on my list of “no try”. After all, why even try something containing calories if it was not appealing to me. Then, my Italian friend who had been telling me how good these delicacies are, baked me a batch of her recipe. How delicious! They won me over. As my friend explained, it is all being homemade with a good recipe and good ingredients, especially if you use chocolate.


When I learned how to make the chocolate biscotti recipe, I found it is only one of many varieties you may find recipes for. There are actually chocolate ones and ones that can be chocolate dipped, chocolate drizzled over the top or made with chocolate chips. Original recipes for these Italian biscuits date back to the eighteenth century. Although all recipes do not instruct, they are well known for being baked two times to dry them thoroughly.


Because these cookies are dry, they can be stored for a long period of time making it possible to pack and take on long trips. Early recipes were not very sweet and could be dipped in hot coffee or hot tea along the way to sustain travelers. Of course, I can guarantee that those old recipes were nothing like the great taste we can experience in the cookies today.


Probably even years ago, people learned how to make the chocolate biscotti recipe over others first. This would not surprise me knowing how chocolate has been favored and used all over the world. Some flavors of these cookies are much more common than others. The anise cookie is probably the most common after chocolate. What really surprises me are all the different kinds of recipes there are for these Italian biscuits that have come from the traditional ones. Aside from many chocolate biscotti recipes, there are almond, anise, banana, cherry, cranberry, ginger, pumpkin, fruit and nut and even garlic. There are also recipes like sugar free, low carb and even a variety of cake mix recipes for these little biscuits.

HOW TO MAKE CHOCOLATE BISCOTTI RECIPE

This chocolate biscotti recipe is only baked one time, even though the word biscotti means “twice baked”. This is one of my easy Italian cookies since they only require baking one time.

  • 3 Eggs
  • 1 Teaspoon vanilla extract
  • 3 Cups flour
  • 2 Teaspoons baking powder
  • ¼ Teaspoon salt
  • 1 Cup sugar
  • ½ Cup butter
  • ½ Pound finely chopped almonds
  • 2 Ounces semi sweet chocolate, melted and cooled


Preheat oven to 400F degrees.


Beat together the eggs and vanilla. Sift together the flour, baking powder and salt; set aside. Cream butter and sugar. Add the egg mixture and chocolate to the butter mixture and cream. Now add the flour mixture and mix until soft ball is formed. Take small pieces of dough and shape to size of fingers. Dampen palms slightly with milk and roll in palms to shape. Roll dough into almonds and bake on ungreased cookie sheet about ½ inch apart for 20 minutes or until set.


BASIC AND EASY BISCOTTI RECIPE

This basic recipe can be used to make a chocolate biscotti recipe or other flavors by adding your own ingredients. 

  • 6 Cups flour
  • 2 Cups powdered sugar
  • 1 ¾ Tablespoons baking powder
  • 1 ½ Cups shortening
  • 5 Eggs (reserve 1 white)
  • 1 Teaspoon almond extract (or anise)

Preheat oven to 350F degrees.

Sift flour; measure and resift with sugar and baking powder.

Cut in shortening until crumbly; make well in center.

Add 5 egg yolks, 4 egg whites and flavoring to well in flour; knead a few minutes.

Pinch off dough and roll to size of fingers; beat egg white with fork and brush over dough.

Place on lightly greased cookie sheet about 1 inch apart; bake 10 minutes.


CHOCOLATE BISCOTTI RECIPE

Unlike most, this chocolate biscotti recipe is rolled out and cut into rounds. It can be made with the chocolate or without; decorate the tops with your favorite ingredients like cherries, a variety of nuts, cinnamon sugar, ginger sugar or pieces of candied fruit.

  • 2 Egg yolks
  • ½ Teaspoon vanilla (can substitute almond for vanilla)
  • 2 ¼ Cups flour
  • ¾ Cup sugar
  • ¼ Teaspoon salt
  • ¼ Cup butter
  • ¼ Teaspoon orange zest
  • 1 ½ Ounces melted and cooled chocolate (If desired)
  • 1 Beaten egg

Sift together flour, sugar and salt in a bowl; make a well in center.

Beat yolks and vanilla together and pour in well; add butter cut in small pieces and orange zest.

Quickly mix with hands into smooth dough; shape in a ball, wrap and chill for 30 minutes.

NOTE: If adding chocolate, blend in before refrigerating.

Preheat oven to 350F degrees.

Roll dough to ¼ inch thickness and cut in biscuit rounds; brush with beaten egg and decorate.

Place cookies on baking sheet and bake 12 minutes or until light brown.

Remove from tray to cool.


FRUIT AND NUT BISCOTTI RECIPE

Make this a chocolate biscotti by spreading chocolate over it. I thought you would like this recipe  because it is a popular version in Italy. 

  • ¼ Cup dried currants
  • 2 Tablespoons Marsala
  • 1 Cup softened butter
  • 2 Cups sugar
  • 4 Eggs
  • 1 Teaspoon vanilla extract
  • 1 Tablespoon anise flavored liqueur
  • 4 Cups flour
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda
  • ½ Teaspoon salt
  • 2 Teaspoons grated lemon peel
  • 1 Teaspoon aniseed
  • ½ Cup half and half
  • 1 Cup chopped toasted walnuts
  • 1 Cup chopped toasted hazelnuts


Soak currants in Marsala for 20 minutes

Cream butter and sugar; add eggs beating after each.

Add vanilla, liqueur and currants with Marsala.

Sift flour, baking powder, baking soda and salt together; stir in lemon peel and aniseed.

Add creamed mixture alternately with half and half to flour mixture; stir in walnuts and hazelnuts by hand.

Cover dough and chill for 2 hours.

Divide dough in 4 parts; form each into a roll about 15 ½ inches long and 1 ½ inches thick.

Wrap in wax paper and chill overnight.

Preheat oven to 350F degrees.

Place rolls on ungreased baking sheet; bake 20 to 25 minutes or until light brown.

Transfer rolls to cutting board and cut into slices about ½ inches thick.

Place slices on baking sheet and return to oven; bake 10 to 12 minutes or until golden brown.

Remove from tray and cool completely.


CHOCOLATE CHIP BISCOTTI RECIPE

I call this a chocolate biscotti recipe because it has the addition of mini chocolate chips and they are really good.

  • 1 Cup butter
  • 3 Eggs
  • 5 Cups flour
  • ½ Teaspoon salt
  • 1 Cup sugar
  • ½ Cup milk
  • 1 Teaspoon vanilla
  • 4 Teaspoons baking powder
  • 1 Package mini chocolate chips

Preheat oven to 350F degrees.

Mix all ingredients together; knead until smooth.

Shape dough into 2 inch long finger shapes and place on ungreased cookie sheet.

Bake 10 to 12 minutes or until light brown; cool and dust with powdered sugar.


CAKE MIX BISCOTTI RECIPES an easy chocolate biscotti recipe

  • 1 Box Betty Crocker Cake mix (chocolate, white or any flavor)
  • ¼ Cup flour
  • 2 Beaten eggs
  • 1 Cup shredded coconut
  • ½ Cup slivered almonds
  • 1 Cup semi sweet chocolate chips
  • 1 Tablespoon shortening


Combine dry cake mix, flour, eggs, coconut and almonds; blend until smooth.

Refrigerate for 1 hour.

Divide dough in half and shape into 2 logs; bake about 25 minutes or until light brown.

Move logs to cutting board and cool 15 minutes; cut into ½ inch slices.

Place slices bake on baking trays and bake 10 minutes longer or until golden brown.

Melt chocolate chips with 1 tablespoon shortening; drizzle over cookies.


PEANUT BUTTER BISCOTTI RECIPE

This peanut butter recipe is delicious with mini chocolate chips added or spread melted chocolate over the tops.

  • 4 Ounces softened cream cheese
  • ½ Cup peanut butter
  • ¾ Cup softened butter
  • ¾ Cup sugar
  • 1 teaspoon vanilla
  • 4 Eggs
  • 3 ¼ Cups flour
  • 1 Teaspoon baking powder
  • ½ Cup chopped peanuts

Beat cream cheese, peanut butter, butter and vanilla in large bowl until well blended; beat in eggs.

Combine flour and baking powder and blend in creamed mixture; stir in peanuts.

On well floured surface shape dough into three 12 X 1 ½ inch logs; refrigerate 2 hours.

Place logs on lightly greased and floured cookie sheet; bake 15 to 20 minutes or until golden brown.

Logs will spread and flatten slightly during baking; cool slightly.

Cut each log into ¾ inch thick slices; place on baking sheet.

Return to oven and bake 10 minutes longer until golden brown; cool completely.

› Italian Chocolate Biscotti

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