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!
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
Notes:
Tips
- 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.