How to Bake Double Chocolate Walnut Biscotti

by Sara Paul Raffel

This is one of my favorite biscotti recipes. Makes about 30 biscotti. Adapted from the Gourmet magazine cookbook.


  • 2 Cups all-purpose flour
  • ½ Cups unsweetened cocoa powder
  • 1 Teaspoon baking soda
  • 1 Teaspoon Salt
  • 6 Tablespoons unsalted butter, softened
  • 1 Cup Sugar
  • 2 Large eggs
  • 1 Cup Walnuts, chopped
  • ¾ Cups semisweet chocolate chips, mini
  • 1 Tablespoon confectioners' sugar
  • Instructions

    Step 1

    Gather the ingredients. Make sure the butter is out if the fridge for a little bit, so that it gets soft. For the cocoa powder, I really like a rich black variety, such as this Guittard Cocoa Noir.

    Step 2

    Preheat oven to 350°F. Get out a large baking sheet, and use a silpat or butter and flour it.

    Step 3

    In a bowl whisk together flour, cocoa powder, baking soda, and salt.

    Step 4

    Using a electric mixer, beat together the butter and granulated sugar until light and fluffy.

    Step 5

    Add eggs and beat until combined well.

    Step 6

    Stir in flour mixture.

    Step 7

    It will get dark and form a stiff dough.

    Step 8

    Stir in walnuts and mini chocolate chips.

    Step 9

    On the baking sheet with clean, floured hands form the dough into two slightly flattened logs, each 12 inches long and 2 inches wide.

    Step 10

    Sprinkle with the confectioners' sugar.

    Step 11

    Bake logs 35 minutes, or until slightly firm to the touch.

    Step 12

    Cool biscotti on baking sheet 5 minutes.

    Step 13

    Transfer to a cutting board.

    Step 14

    Use a serrated knife to cut biscotti diagonally into 3/4-inch slices.

    Step 15

    Arrange biscotti, cut sides down, on baking sheet.

    Step 16

    Put back in the oven and bake until crisp, about 10 minutes.

    Step 17

    Cool biscotti on a wire rack.

    Step 18

    Serve immediately, or keep in an airtight container for up to 1 week. You can also freeze for up to 1 month.