Double Chocolate Biscotti Recipe
Double Chocolate Biscotti Recipe photo by Taste of Home

Double Chocolate Biscotti Recipe

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Not fond of biscotti? Try this moister version that's especially good with a hot cup of coffee. It has such a chocolaty taste and sweet drizzle on top that you won't even know it's been lightened up.
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:12 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 12 servings


  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup sugar
  • 1 cup all-purpose flour
  • 1/2 cup finely chopped pecans
  • 1/4 cup baking cocoa
  • 1/4 teaspoon salt
  • 1/2 cup miniature semisweet chocolate chips
  • ICING:
  • 1-1/2 teaspoons miniature semisweet chocolate chips
  • 3 teaspoons fat-free milk
  • 1/2 cup confectioners' sugar
  • 1/8 teaspoon vanilla extract

Nutritional Facts

One cookie equals 181 calories, 7 g fat (2 g saturated fat), 37 mg cholesterol, 67 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.


  1. In a large bowl, beat the eggs and extracts. Beat in sugar. Combine the flour, pecans, cocoa and salt; gradually add to egg mixture and mix well. Stir in chocolate chips.
  2. On a baking sheet coated with cooking spray, shape dough into a 14-in. x 3-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes.
  3. Transfer to a cutting board; cut with a serrated knife into 1-in. slices. Place cut side down on baking sheets coated with cooking spray. Bake for 15-20 minutes or until firm, turning once. Remove to wire racks to cool.
  4. For icing, in a microwave, melt chocolate chips; stir until smooth. Stir in milk, confectioners' sugar and vanilla until smooth. Drizzle over cookies; let stand until hardened. Yield: about 1 dozen.
Originally published as Double Chocolate Biscotti in Light & Tasty December/January 2002, p31

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Reviewed Jun. 6, 2015

"I followed the recipe, only using sliced almonds for the pecans. When it said to shape the dough I assumed it would be more like bread dough but it is very sticky like cookie dough. These taste really good but mine did not raise. They are probably about a third of the width of the pictured ones. I will make these again because I like the taste and see if they turn out correctly."

Reviewed Dec. 18, 2014 Edited Dec. 21, 2014

"yum! Although, I tweaked my recipe because I was looking for a hazelnut biscotti. I replaced the pecans with an equal amount of finely chopped hazelnuts, and used an 1/8 of a teaspoon of orange extract. It definitely needed to be dunked, so I think I over-baked them."

Reviewed Feb. 2, 2012

"These were fantastic and soooo easy to make. Everyone who tried one, loved it."

Reviewed Dec. 5, 2011

"Tried this a few years back, and it's become a regular in my annual holiday baking. Extremely easy to make, and a huge crowd pleaser. Tastes decadent, without the guilt!"

Reviewed Nov. 6, 2011

"A favorite with my family!"

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