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Shilpa

Double Chocolate Biscotti

These rich and crunchy twice-baked cookies are loaded with Dutch-processed cocoa, chopped nuts, and creamy milk chocolate, making them the perfect holiday treat. With a delightful balance of sweetness and texture, they're ideal for dunking in coffee or gifting during the festive season. Easy to make and even easier to store, these biscotti are a must-try for your Christmas cookie lineup!
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Prep Time 10 minutes
Cook Time 42 minutes
Total Time 52 minutes
Servings: 12 biscotti
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

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

Method
 

Step 1: Make the Dough
  1. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper and dust lightly with flour.
  2. In a large mixing bowl, beat softened butter and brown sugar until creamy.
  3. Add the eggs one at a time, followed by vanilla extract, and mix until fully combined.
  4. Sift together all-purpose flour, cocoa powder, and baking soda. Gradually add this to the wet mixture.
  5. Fold in chopped almonds, cashews, and milk chocolate with a spatula until evenly distributed.
Step 2: Shape and First Bake
  1. Transfer the dough to the prepared sheet. Dust your hands and the dough with a little flour to prevent sticking.
  2. Using a scraper or your hands, shape the dough into a log approximately 1 inch thick.
  3. 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
  1. Using a sharp knife, slice the log into ½-inch thick pieces.
  2. Arrange the slices flat on the baking sheet. Bake for an additional 10–12 minutes for that classic biscotti crunch.

Notes

Notes:
Tips
  1. Do not over-mix after adding flour.
  2. If dough is too sticky refrigerate for 15 minutes before shaping.
  3. Flip the biscotti midway through baking for even baking
  4. Don’t overbake, as they will firm up as they cool down.
Storage of baked biscotti:-
  • 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.
Storage of biscotti dough:-
  • 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.