Chocolate Biscotti
Published Nov 06, 2025
These chocolate biscotti have two types of chocolate in them and are so good with coffee or tea! I like to dip them in chocolate, too.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
My chocolate biscotti are so good!
One of my favorite afternoon treats is a chocolate biscotti dipped into a cup of coffee or tea. There’s just something about the crunchy cookie that gets just soft enough once dunked. When I was looking at chocolate biscotti recipes, I couldn’t find many that had what I wanted: two types of chocolate! So, I made my own!
These Chocolate Biscotti are baked twice. The first bake sets the dough, allowing you to slice the biscotti! And the second bake dries the chocolate biscotti out, making them perfectly crunchy.
Happy Cooking!
– Yumna
Chocolate Biscotti Ingredients
- Chocolate: You’ll need cocoa powder and chocolate chips for these double chocolate biscotti.
- Dry ingredients: Sugar, flour, and baking powder!
- Eggs + egg white: Whole eggs add structure, while the egg white helps the sugar stick to the surface of the dark chocolate biscotti, creating a thin, glossy coating.
- Almond extract: This adds a distinct flavor and is common in a classic biscotti recipes!
How to Make Chocolate Biscotti
Chocolate Biscotti Recipe
Video
Ingredients
- 1 cup granulated sugar plus more for sprinkling
- 2 eggs at room temperature, plus 1 egg white, divided
- 1 teaspoon almond extract
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup dark chocolate chips
- Dark chocolate for dipping
Instructions
- Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk sugar and 2 whole eggs together by hand until the mixture turns pale yellow, about 2 minutes. In a separate medium bowl, sift flour, cocoa powder, baking powder and salt together. Add flour mixture and chocolate chips to the egg mixture and stir with a wooden spoon until everything has been incorporated.
- Lightly flour the prepared baking sheet and transfer the dough onto the baking sheet. The dough will be sticky, don’t worry, it is meant to be a sticky dough so you get the signature crunchy texture. Sprinkle a little flour on top of the dough, then form into an even rectangle about 4-inches wide and 14-inches long, adding more flour as needed while you shape the dough.
- Lightly beat the remaining egg white, then brush the exposed surfaces of the dough with egg white. Sprinkle with granulated sugar and bake for 30 minutes.
- Remove from oven and carefully slide the parchment onto a cutting board. Using a serrated knife, cut the dough into 1-inch thick slices. Spread the slices out onto the sheet pan and bake again for 10 minutes, turning the cookies over halfway through baking time.
Notes
- My Top Tip: Use a serrated knife to slice the cookies. This cuts through the dough without squashing it, allowing you to slice perfect rectangles!
- Storage: Store biscotti in an airtight container at room temperature for up to 4 weeks. If they lose their crunch, toast in a 350°F oven for 5 minutes. Avoid refrigerating, as it adds moisture and speeds up staling!
- Freezing: Freeze baked biscotti or dough for up to 3 months. For dough, shape into logs, wrap tightly, and store in an airtight container or freezer bag. Thaw dough in the fridge and baked biscotti at room temperature before baking or serving.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Separate the eggs with your hands. For this recipe, you’ll need 1 egg white. I like to separate the yolk from the white using my hands! It’s easy to just let the white drip through your fingers until just the yolk is left in your hand.
- Use a serrated knife to slice the cookies. This cuts through the dough without squashing it, allowing you to slice perfect rectangles!
- Let the biscotti cool completely. This is key for the biscotti being the right texture! This authentic Italian chocolate biscotti recipe hardens more as it cools.
- Dip the biscotti in chocolate. If you want, you can melt chocolate chips and dip the cooled biscotti halfway into the chocolate!
Serving Ideas
- With coffee or tea: Hot matcha latte, pumpkin spice latte, coconut oil coffee
- With a milkshake: Or a date shake for something healthier!
- With ice cream: No churn ice cream, pistachio ice cream, cottage cheese ice cream
- With cake: Cardamom cake, olive oil cake, orange cake, almond cake
FAQs
If they’re hard as a rock, they were probably baked too long! You could’ve also used too much flour. Next time, measure it carefully! I like to spoon the flour into a cup, then use a butter knife to level it off.
Because you can’t rely on the color of the biscotti, since they’re dark brown, you’ll know they’re done when they feel firm to the touch! I would also set a timer.
It’s actually supposed to be this way! I would dust it with more flour so you can form it into a log! The oven will set it and dry it out.
