These crunchy cookies are a chocolate lover’s twist on classic biscotti. I used a rich chocolate base for the dough and folded in chocolate chips for extra indulgence. Unlike traditional twice-baked biscotti, these are slightly more tender and not ideal for dunking. A touch of orange zest adds a bright note, but you can omit it if you prefer a pure chocolate flavor.

Buon appetito!
Deborah Mele

Double Chocolate Biscotti

Yield:
Makes 4 Dozen

Prep Time:
20 minutes

Cook Time:
35 minutes

These chocolate biscotti are studded with chocolate chips for chocolate lovers everywhere.

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract
2 teaspoons finely grated orange peel (optional)
4 ounces unsweetened chocolate, melted and cooled
1 to 1 1/2 cups semi-sweet chocolate chips

Instructions

Melt the unsweetened chocolate in a double boiler or microwave; set aside to cool.
Whisk together the flour, baking powder and salt; set aside.
In a large bowl, beat the softened butter and sugar with an electric mixer until creamy.
Add the vanilla, orange peel (if using), cooled melted chocolate and then the eggs, beating until combined.
Stir in the dry ingredients until the dough is uniform, then fold in the chocolate chips.
On a lightly floured surface, divide the dough in half and shape each portion into a loaf about 11 inches long and 2 inches wide. Place the loaves on a lightly greased baking sheet.
Bake in a preheated 350°F (175°C) oven for 20–25 minutes, until the loaves are firm to the touch.
Let the loaves cool for 10 minutes. Using a serrated knife, cut them into 1/2-inch slices.
Lay the slices cut-side down on the baking sheet and bake another 5–10 minutes, until golden and dry. For extra crispness, flip halfway through the second bake.
Cool completely and store in an airtight container. Properly stored, they keep well and make a great snack or gift.

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