Classic Chocolate Biscotti (Twice-Baked & Dunkable)
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Ultra-crisp, deeply chocolatey, and perfect for dunking—these traditional chocolate biscotti are packed with toasted almonds and melty chocolate chips.
Why You’ll Love These
If you love classic Italian cookies, this one belongs in your tin! No butter (like all traditional biscotti), just eggs for structure—so every slice bakes up crunchy. They’re fantastic for gifting and ship beautifully. If you’re building a cookie tray, pair them with my Chocolate Orange Cookies, Classic Biscotti (a very nutty treat also known as “Italian Kind Bars”), Biscotti Regina, or soft Ricotta Cookies.
Ingredients and Notes
These classic chocolate biscotti are built on a few simple pantry staples that never let you down. The cocoa gives them that deep chocolate flavor, the eggs help them dry out perfectly crisp, and the almonds add just the right amount of crunch.
- All-purpose flour – reliable crumb for slicing.
- Unsweetened cocoa powder – natural or Dutch-process both work; Dutch gives darker color.
- Baking powder – lift without tenderness (we want crisp, not cakey).
- Salt – balances the chocolate.
- Granulated sugar – classic biscotti sweetness.
- Eggs – structure and crispness as they dry out in the second bake.
- Vanilla extract – flavor backbone; add a touch of almond extract if you like.
- Toasted almonds – whole or coarsely chopped for big nutty bites.
- Chocolate chips – mini or regular; mini slice more neatly.
- Optional boosters – espresso powder or orange zest for aroma.
Flavor Variations
- Mocha Biscotti: Add 1 teaspoon espresso powder for a coffee note.
- Chocolate Orange: Add 1 teaspoon orange zest + ¼ teaspoon orange extract.
- Chocolate Cherry: Stir in ½ cup dried cherries or cranberries.
- Amaretto Almond: Add 1 tablespoon Amaretto liqueur for deeper flavor.
- Hazelnut Crunch: Use toasted hazelnuts or pistachios instead of almonds.
- Triple Chocolate: Use dark, milk, and white chips for richness.
How to Make
Whisk the dry ingredients in one bowl. In another bowl, mix the eggs and sugar with flavorings (e.g., almond and/or vanilla extracts). Add the dry ingredients to the wet ingredients to form a thick dough. Fold in almonds and chocolate chips, and then shape into two flat logs and bake until set. Cool briefly, slice on the diagonal, and bake again until dry and crisp. See full instructions in the recipe card below.
Watch How to Make
Baker’s Note: Shaping Your Biscotti
Wide logs (10×4–5 inches) make coffeehouse-style biscotti that stay slightly soft inside. Narrow logs (12×2½ inches) yield smaller, crunchier cookies—great for gifting. Both work beautifully.
How to Tell When They’re Done
They should look puffed through the center with a small hump and light surface cracks. The tops should feel firm but spring back gently. Don’t wait for them to feel dry—they’ll crisp up as they cool.
Second Bake Tips
350°F for 10 min/side = classic crunch. 325°F for 12–14 min/side = delicate, crisp texture. 7–8 min/side = lightly chewy centers. They’ll continue to dry after baking—better to slightly under-toast.
Pro Tips
- Toast the nuts for 8–10 minutes for deeper flavor.
- Wet or cocoa-dusted hands help shape sticky dough.
- Flatten logs to ½–¾ inch thick for even drying.
- Cool 10 minutes before slicing to avoid crumbling; use a serrated knife and gentle sawing motion.
- Flip halfway through the second bake for even crispness.
- Dry low and slow for the crunchiest texture.
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📖 Recipe
Traditional Chocolate Biscotti
Video
Ingredients
- 2 cups (250 g) all purpose flour
- 3/4 cup (75 g) cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon table salt
- 4 large eggs
- 1 cup (200 g) sugar
- 1 teaspoon vanilla
- 1/8 teaspoon almond extract
- 1 cup (143 g) almonds toasted and coarsely chopped
- 3/4 cups (135 g) chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Beat the wet ingredients: In a large bowl, beat the eggs, sugar, vanilla, and almond extract until thickened and slightly pale—about 2 minutes.
- Combine: Add the dry ingredients to the egg mixture and mix until a thick, sticky dough forms.
- Add the mix-ins: Fold in the toasted chopped almonds and chocolate chips until evenly distributed.
- To shape the logs, spray your hands lightly with oil (or rub a bit of oil on them) or lightly flour your hands, and then transfer the dough to the prepared baking sheet.
- For standard biscotti, form into two logs about 12 inches long and 3 inches wide.
- For larger, café-style biscotti (the ones shown here), form into two logs about 10 inches long and 4–5 inches wide.
- Pat the tops smooth and even. The dough will spread slightly as it bakes, so leave several inches between logs if making two.
- First bake: Bake for 25–30 minutes, or until the logs look puffed through the center, which is normal and a good sign the interior has baked properly. The surface should feel a bit firm to the touch, with cracks beginning to form or that have formed.
- Cool slightly: Let the logs cool on the pan for 10–15 minutes before slicing. Reduce oven temperature to 325°F if desired for the second bake.
- Slice: Using a serrated knife, gently saw back and forth to cut the logs diagonally into ½-inch slices.
- Second bake (to toast): Arrange the slices cut side down on the baking sheet. For classic crisp biscotti, bake 10 minutes per side at 350°F. For lighter, crisper cookies, bake a few minutes longer at 325°F. For a slightly chewy center, bake 7–8 minutes per side instead.
- Cool completely on a wire rack—biscotti will continue to firm as they cool.
- Let biscotti cool completely, then store them in an airtight container at room temperature—no moisture. Avoid plastic bags or humid areas. For long-term storage, freeze in airtight containers, then re-crisp in a low oven (300°F for 5–10 minutes) before serving. You can also leave them uncovered for a day or two at room temperature provided that the kitchen isn't humid.
Notes
Flavor Variations
- Mocha Biscotti: Add 1 teaspoon espresso powder to the dry ingredients to enhance the chocolate flavor and add a subtle coffee note.
- Chocolate Orange: Replace the almond extract with 1 teaspoon finely grated orange zest and ¼ teaspoon orange extract for a bright, citrusy twist.
- Chocolate Cherry: Stir in ½ cup dried cherries or cranberries along with the almonds for a hint of tart fruit that complements the cocoa.
- Amaretto Almond: Substitute 1 tablespoon Amaretto liqueur for part of the vanilla or almond extract to deepen the almond flavor.
- Hazelnut Crunch: Swap the almonds for toasted hazelnuts or pistachios for a nutty, elegant variation.
- Triple Chocolate: Use a mix of dark, milk, and white chocolate chips in place of all semi-sweet for extra richness.
Nutrition
Traditional Chocolate Biscotti FAQs
Why don’t these use butter?
Classic Italian biscotti rely on eggs for structure and a second bake for their signature crunch. Butter would make them tender instead of crisp.
How do I slice without crumbling?
Let the logs cool for about 10 minutes after the first bake, then use a serrated knife with a gentle sawing motion. Don’t press down—let the knife do the work.
How do I keep them crisp?
Bake until the centers feel dry, cool completely, and store in an airtight tin. If they soften, simply re-crisp them in a 300°F (150°C) oven for 5–7 minutes.
Can I freeze biscotti dough?
Yes. Shape the logs and freeze them before the first bake for up to 2 months. Bake directly from frozen, adding a few extra minutes to the first bake time.
How long do biscotti stay fresh?
They keep beautifully for up to 2 weeks in an airtight container at room temperature—perfect for gifting or shipping.
Why are my biscotti soft instead of crisp?
They were likely underbaked or stored before fully cooling. Give them another 5–10 minutes in a 300°F oven to dry them out and restore that perfect snap.
These look amazing Marie!!!