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Double Chocolate Biscotti Recipe

Double Chocolate Biscotti Recipe

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 YIELD:12 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

1 each: 181 calories, 7g fat (2g saturated fat), 37mg cholesterol, 67mg sodium, 27g carbohydrate (0g sugars, 2g fiber), 4g protein Diabetic Exchanges:2 starch, 1 fat

Reviews for Double Chocolate Biscotti

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MY REVIEW
tammycookblogsbooks
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."

MY REVIEW
Brenda2772
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."

MY REVIEW
Roxysam
Reviewed Feb. 2, 2012

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

MY REVIEW
lisacknapp
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!"

MY REVIEW
STollefson
Reviewed Nov. 6, 2011

"A favorite with my family!"

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