Twice the Chocolate Biscotti!

    1 hour 20 minutes

    These chocolate biscotti have a little instant coffee powder added which really complements the flavour of the chocolate. Fancy but simple to make.

    17 people made this

    Serves: 35 

    • 2 cups (250g) plain flour
    • 1/2 teaspoon salt
    • 1/2 cup (60g) cocoa powder
    • 2 teaspoons baking powder
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon instant coffee
    • 125g butter, softened
    • 3/4 cup (165g) white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 1/2 cup dark chocolate chips
    • 1/2 cup (60g) chopped walnuts
    • 1 egg yolk
    • 1 tablespoon water

    Preparation:20min  ›  Cook:40min  ›  Extra time:20min cooling  ›  Ready in:1hour20min 

    1. Preheat an oven to 180 degrees C. Lightly grease a baking tray or line with baking paper.
    2. Combine the flour, salt, cocoa powder, baking powder, cinnamon and coffee in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips and walnuts; mixing just enough to evenly combine. Divide the dough into two and shape each into 20x5cm flat rectangles about 2cm thick. Place on the baking tray 8 to 10cm apart. Beat egg yolk with water in a small bowl. Brush over the top of each loaf.
    3. Bake in the preheated oven until both loaves are firm, 20 to 25 minutes. Remove from the oven and cool for 10 to 12 minutes. Reduce oven heat to 150 degrees C. Cut each loaf diagonally into 2cm slices. Place each slice cut-side up onto the baking tray. Return to the oven and bake until the biscotti are dry, 10 to 15 minutes on each side. Cool on the tray for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.

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    Reviews in English (17)


    Great recipe, perfect with coffee! When I add a splash of milk (the original dough recipe is a little dry), I also add a teaspoon of cocoa.  -  20 Sep 2010  (Review from Allrecipes USA and Canada)


    Great biscotti, although I think its more of a Mocha biscotti than a double chocolate. The only negative for me is that the dough is very prone to crumbling. (I am an avid Biscotti baker and this is not something that usually happens for me) the dough itself was really crumbly when it came to making the logs, so I did knead it a little like I would a loaf of bread, which made it a little better. Once the logs came out of the oven and I let cool for 10 minutes I did have a few crumble on me. As always I bake the first time on wax paper. Over all a good biscotti, pity about the crumbling! I will play around a little with this recipe next time, maybe more vanilla will keep it together better.  -  21 Feb 2010  (Review from Allrecipes USA and Canada)


    Good Chocolate flavor, but crumble. We'll stick with our regular chocolate biscotti recipe that it much better in texture.  -  08 Mar 2010  (Review from Allrecipes USA and Canada)