Chocolate Walnut Biscotti

    1 hour 15 minutes

    Serve these wonderful chocolate biscotti with a hot cup of tea or coffee for dunking. They are twice baked for a very crisp texture.

    3 people made this

    Makes: 24 biscotti

    • 75g butter
    • 140g white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 220g plain flour
    • 2 teaspoons baking powder
    • 30g cocoa powder
    • 85g milk chocolate chips
    • 30g walnuts, diced
    • 1 egg yolk, mixed with 1 tablespoon water

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat oven to 190 degrees C. Line a baking tray with baking paper.
    2. In a large bowl, cream together the butter and sugar. Beat in the eggs one at a time then add the vanilla essence.
    3. Combine the flour, baking powder and cocoa. Stir into the creamed mixture until mixed well. Mix in the chocolate chips and walnuts by hand. The mixture will be stiff.
    4. Divide the dough into two pieces. Shape into loaves, about 20cm x 5cm x 2cm. Place onto the baking tray, 10cm apart. Brush the tops with the egg yolk and water mixture.
    5. Bake for 20 minutes until firm.
    6. Remove the loaves along with the baking paper and place on a wire rack to cool for 10 minutes only, do not cool for longer.
    7. Cut both loaves into 12 slices using a sharp serrated knife. Return the slices to the baking tray (no need to use the baking paper) and bake on each side for a further 10 minutes until dry, taking extra care to make sure they don’t burn.
    8. Leave to completely cool on the wire rack. If you like, once cool drizzle with melted chocolate.

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    Reviews in English (2)


    This is a really good little biscotti. I just made them and they came out quite nicely. I converted the volume of the ingredients to the measurements we use here in the US and adjusted them as I normally do for my nearly 2,500 meter elevation. The dough was very, very sticky and I ended up adding a couple tablespoons more flour to make it manageable. Even so, I had to form the loaves directly on the lined baking sheet because there was no way they could be handled once formed. They cracked like big chocolate cookies during baking, and that made the cutting a bit challenging, but they weren't as crumbly as some I've made. The second baking went well and they turned out just right. I drizzled melted white chocolate over them for a spectacular look and taste! Thanks, apple.strudel, for this fine recipe!  -  05 Aug 2010  (Review from Allrecipes UK & Ireland)


    Altered ingredient amounts. For my altitude of about 2,500 meters (8,000 feet), I: - Decreased the sugar to 75g (2 5/8 ounces) - Added 1 Tablespoon brewed coffee for added liquid - Increased the flour to 260g (9 1/8 ounces) - Decreased the baking powder to 1 1/2 teaspoons - Maintained the same baking and toasting oven temperature (I often increase this by 25°F or 14°C)  -  05 Aug 2010  (Review from Allrecipes UK & Ireland)