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Espresso With Biscotti

Chocolate Biscotti Recipe

  • Total Time: 1 hour 15 mins


  • 3 large eggs
  • 1 cup sugar
  • 1 stick unsalted butter, melted and cooled
  • 1 teaspoon almond extract
  • 21/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 tablespoon baking powder
  • 3/4 cup chocolate chips
  • 1 large egg beaten in a bowl


  1. Preheat oven to 350F and line two baking sheets with parchment paper.
  2. In a large bowl whisk together eggs and sugar until light and fluffy. Whisk in butter and almond extract until combined.
  3. In a small bowl sift together flour, cocoa powder and baking powder, then stir it into the egg mixture in the large bowl and fold in the chocolate chips.
  4. Turn dough out onto a lightly floured surface and divide it into 4 pieces. Roll each piece into a log and transfer two logs to each baking sheet, evenly spaced apart.
  5. Stretch and flatten out the logs until they are the length of the baking sheet and 2 inches wide.
  6. Brush the tops of the dough with the beaten egg, then place in the oven and bake for 25 minutes.
  7. Remove from the oven and let cool for 15 minutes. Using a serrated bread knife, cut each log diagonally in to 1 inch thick slices. Place biscotti back on baking sheet, return to oven and cook for 10 to 15 minutes, depending on how hard you like your biscotti.
  • Prep Time: 20 mins
  • Cook Time: 55 mins