The holidays are here, and it’s time to fill your home with the heavenly aroma of freshly baked cookies! Biscotti, with its twice-baked charm, is an ideal treat for festive gatherings or cozy evenings with a hot cup of cocoa. These Double Chocolate Biscotti are rich, crunchy, and packed with nuts and chocolate, making them a delightful start to my Holiday Series.
Biscotti are known for their crisp texture, and this recipe uses Dutch-processed cocoa for a rich, deep chocolate flavor. The addition of almonds, cashews, and milk chocolate chunks ensures a satisfying crunch and bursts of creamy sweetness. With straightforward ingredients and easy substitutions, this recipe is beginner-friendly yet impressive enough to share with guests.
For fans of decadent treats pair these biscotti with Millionaire’s Shortbreadfor a buttery caramel twist, chewy Choco-Caramel Almond Fudge Cookies, or the incredibly indulgent Extreme Nuts and Choco-Chip Cookies for a nutty chocolate overload!
Let’s dive into this delightful recipe that’s sure to become a holiday staple in your kitchen.
Let’s gather ingredients:
Following is a preview of the ingredients list, for the detailed list, find the recipe card below:
- Butter
- Brown Sugar: Adds a caramel undertone and softness; substitute with granulated sugar.
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Dutch-Processed Cocoa Powder: For intense chocolate flavour; unsweetened cocoa powder can also be used.
- Baking Soda
- Nuts (Almonds & Cashews): Provide crunch; swap with pecans, hazelnuts, or pistachios.
- Milk Chocolate: Sweet and creamy; dark chocolate, white chocolate, or even chocolate chips are great substitutes.
How to make double chocolate biscotti?
Following is a preview of the instructions, for detailed instructions, find the recipe card below:
1. Prepare the Dough
- Beat butter and sugar.
- Add eggs and vanilla; mix until combined.
- Sift in dry ingredients. Add nuts and chocolate. Combine into a dough.
2. Shape and First Bake
- Shape the dough into a log on a floured cookie sheet.
- Bake till firm to touch.
3. Slice and Second Bake
- Cool slightly, slice into ½-inch pieces.
- Bake again till crunchy
Tips for Perfect Biscotti
- Over-mixing- After adding the all-purpose flour mix with a spatula till just combined. Over-mixing can lead to tough biscottis.
- Consistency: If the dough feels sticky, chill it for 15 minutes before shaping.
- Even Baking: Flip the biscotti midway through the second bake for even crispness.
- Doneness Check: The biscotti will firm up as they cool, so don’t overbake.
Storage Instructions for Double Chocolate Biscotti
Proper storage ensures your biscotti remains crunchy and flavourful for as long as possible. Here’s how you can store them at different temperatures:
- Room Temperature: Place the biscotti in an airtight container in a cool, dry place away from direct sunlight for up to 2 weeks.
- Refrigerator: For longer storage use an airtight container or a resealable bag and refrigerate for up to 3–4 weeks. Allow the biscotti to come to room temperature or warm them slightly in an oven before serving.
- Freezer: For long-term storage, place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When ready to enjoy, thaw the biscotti at room temperature or reheat them in a preheated oven at 150°C (300°F) for 5–7 minutes to restore their crunch.
Can biscotti dough be made ahead?
Yes, you can store the dough for these Double Chocolate Biscotti if you want to prepare ahead or bake fresh biscotti in smaller batches. Here’s how to store it properly:
- In the Refrigerator- Shape the dough into a log, wrap it in plastic wrap, and place it in an airtight container for up to 3 days. Let the dough sit at room temperature for about 15–20 minutes before shaping and baking.
- In the Freezer- For longer storage, wrap the dough in plastic wrap and then in aluminum foil. Then place it in a freezer bag or an airtight container. Store for up to 3 months. Thaw the dough overnight in the refrigerator. Let it sit at room temperature for about 20–30 minutes to soften slightly, then shape and bake.
if you liked this recipe try these!
Double Chocolate Biscotti
Ingredients
- 56 g Butter softened, unsalted |¼ cup
- 150 g Brown Sugar ¾ cup
- 2 Eggs room temperature
- 2 tsp Vanilla Extract
- 240 g All-Purpose Flour 2 cups
- 25 g Dutch-Processed Cocoa Powder ¼ cup
- 1 tsp Baking Soda
- 50 g Almonds chopped ⅓ cup
- 50 g Cashews chopped ⅓ cup
- 150 g Milk Chocolate chopped 1 cup
Instructions
Step 1: Make the Dough
- Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper and dust lightly with flour.
- In a large mixing bowl, beat softened butter and brown sugar until creamy.
- Add the eggs one at a time, followed by vanilla extract, and mix until fully combined.
- Sift together all-purpose flour, cocoa powder, and baking soda. Gradually add this to the wet mixture.
- Fold in chopped almonds, cashews, and milk chocolate with a spatula until evenly distributed.
Step 2: Shape and First Bake
- Transfer the dough to the prepared sheet. Dust your hands and the dough with a little flour to prevent sticking.
- Using a scraper or your hands, shape the dough into a log approximately 1 inch thick.
- Bake for 30–35 minutes, or until firm to the touch. Remove from the oven and cool for 10 minutes.
Step 3: Slice and Second Bake
- Using a sharp knife, slice the log into ½-inch thick pieces.
- Arrange the slices flat on the baking sheet. Bake for an additional 10–12 minutes for that classic biscotti crunch.
Notes
- Do not over-mix after adding flour.
- If dough is too sticky refrigerate for 15 minutes before shaping.
- Flip the biscotti midway through baking for even baking
- Don’t overbake, as they will firm up as they cool down.
- Room Temperature: Store in an airtight container for up to 2 weeks.
- Refrigerator: Keeps well for 3–4 weeks.
- Freezer: Freeze in a zip-top bag for up to 3 months. Thaw at room temperature before serving.
- Refrigerator: Wrap in plastic wrap and refrigerate for 3 days. Leave at room temperature for 15-20 minutes before baking.
- Freezer: Wrap in plastic wrap and aluminium foil then freeze for up to 3 months. Thaw in refrigerator overnight and leave at room temperature for 15-20 minutes before baking.