Double-Chocolate Biscotti

Double-Chocolate Biscotti

3 Reviews
From: EatingWell Magazine, February/March 2005

Dense and crunchy, these are the classic Italian dunking cookies. Although they are traditionally dipped in Vin Santo, a sweet Italian dessert wine, these chocolaty biscotti are ultra-satisfying with a cup of coffee or a glass of milk.

Ingredients 32 servings

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Original recipe yields 32 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ cups whole-wheat pastry flour
  • 1½ cups all-purpose flour
  • ⅓ cup plus 1 tablespoon unsweetened cocoa powder
  • 1¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs
  • 1 large egg yolk
  • 1 cup sugar, or ½ cup Splenda Sugar Blend for Baking
  • 1 tablespoon vanilla extract
  • 5 ounces semisweet chocolate, chopped, or chocolate chips, melted (see Cooking Tip)


  • Active

  • Ready In

  1. Position rack in the center of the oven; preheat to 325°F. Line 2 large baking sheets with parchment paper or a silicone baking mat.
  2. Whisk whole-wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda and salt in a large bowl. In another large bowl, beat eggs, egg yolk and sugar (or Splenda) with an electric mixer until thick and pale yellow, about 2 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just moistened.
  3. Turn the dough out onto a lightly floured surface; knead for 1 minute, then divide in half. Roll each piece into an 8-inch log; flatten slightly to about ¾ inch high and 3½ inches wide. Place the logs side by side on one of the prepared baking sheets.
  4. Bake until lightly browned and firm, about 20 minutes. Cool on the pan on a wire rack for 20 minutes. Keep the oven on; switch the oven racks to the upper and lower thirds of the oven.
  5. Slice the logs on the diagonal into cookies ½ inch thick. Arrange, cut-side down, on the 2 baking sheets. Bake for 10 minutes. Turn the biscotti over and rotate the pans from top to bottom; bake until dry, 15 to 20 minutes more. Transfer to a wire rack to cool.
  • Make Ahead Tip: Store in an airtight container for up to 2 weeks.
  • Cooking Tip: To melt chocolate: 1. Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water.) Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has fully melted. Cool for 5 minutes at room temperature. 2. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature.

Nutrition information

  • Serving size: 1 biscotti
  • Per serving: 91 calories; 2 g fat(1 g sat); 1 g fiber; 16 g carbohydrates; 2 g protein; 4 mcg folate; 23 mg cholesterol; 6 g sugars; 33 IU vitamin A; 0 mg vitamin C; 16 mg calcium; 1 mg iron; 79 mg sodium; 47 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch

Reviews 3

December 22, 2011
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By: vana.paulina
Excellent Amazing, perfect with coffee, espresso or even to satisfy your next door neighbour. Pros: Light, perfect amount of sugar for a biscotti
June 11, 2010
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By: EatingWell User
Perfect for the bottle of Vin Santo I brought back from Italy 2y ears ago!
January 19, 2010
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By: EatingWell User
I cannot find Pastry flour anywhere. Any suggestions of what you can substitute or where to find it?
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