These chocolate biscotti are a deliciously crisp treat, perfect for coffee or tea. Made with rich cocoa powder, the dough is studded with roasted, coarsely chopped almonds and hazelnuts, giving each bite a satisfying crunch and deep, nutty flavor. Baked twice for that classic biscotti texture, they’re firm yet light, ideal for dipping.
The combination of chocolate and toasted nuts creates a balanced sweetness with a hint of bitterness from the cocoa. Whether enjoyed as a snack, dessert, or gift, these biscotti are both rustic and indulgent—a homemade treat that’s as comforting as it is flavorful. Store in an airtight jar.
Chocolate biscotti
These chocolate biscotti are a deliciously crisp treat, perfect for coffee or tea. Baked twice for that classic biscotti texture, they’re firm yet light, ideal for dipping. The combination of chocolate and toasted nuts creates a balanced sweetness with a hint of bitterness from the cocoa.
Ingredients
- 150 grams unsalted butter softened
- 280 grams granulated sugar
- 2 tsp vanilla extract
- 3 large eggs
- 400 grams all-purpose flour
- 50 grams cocoa powder
- 2 tsp Baking powder
- 1/2 tsp salt
- 160 grams almonds roasted and coarsely chopped
- 80 grams hazelnuts peeled
- 100 grams chocolate chips
- 1 egg white
Instructions
- Preheat oven to 175˚ C, fan. Line a baking tray with greaseproof paper.
- Beat butter, sugar and orange zest until fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla.
- Sift flour with baking powder and salt, mix in anise seeds. Add flour to mixer bowl. Mix just until all flour is moistened. Add almonds, cranberries and pistachios. MIx through.
- Flour your hands (generously! dough will be sticky) and create two logs with the mixture. Logs will spread in the oven so make them as round as possible. Brush off excess flour from the logs and brush all over with the egg-white. Bake for 30 minutes.
- Remove from the oven and let logs stand for 30 minutes. Using a serrated knife, cut on the diagonal, 10-14 mm biscotti. Lay the biscotti flat on baking tray one next to the other. Reduce oven temperature to 160˚ C, fan. Bake biscotti 25-30 minutes more until golden. Transfer on a wire rack to cool completely before storing in a biscuit tin.
Notes
If you want the almonds whole, as in the picture, when you cut the biscotti, use the serrated knife to cut half way down and then a sharp knife to cut the biscotti in one sharp movement.
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