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Double Chocolate Biscotti

 Double Chocolate Biscotti
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.
12 ServingsPrep: 20 min. Bake: 35 min. + cooling


  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract


  • 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.
  • 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.
  • Transfer to a cutting board; cut with a serrated knife into 1-in.

2 of 2

Double Chocolate Biscotti (continued)

Directions (continued)

  • 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.
  • 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.
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.