Double Chocolate Biscotti

prepared by Diane Eskenasy
Recipe from (Gourmet, 1994)

NOTE: I used toasted almonds and chopped pecans instead of the walnuts, and used the Ghirardelli dark chocolate chips. It's a very dry dough, and I added a tablespoon or two of milk to help mix all the ingredients in.

Unlike most commercially available chocolate biscotti, these have a deep chocolaty flavor.

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips

1 tablespoon confectioners' sugar

Preheat oven to 350°F. and butter and flour a large baking sheet.

In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

Makes about 30 biscotti.

The link to the original recipe is or go to, search for "double chocolate walnut biscotti", from "Gourmet" magazine, December 1994.

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