Here’s a recipe for chocolate biscotti from my former assistant, Judie Levenberg. Judie, an excellent baker, was the owner of Bake My Day, and much to her clients’ delight, one of her specialties was biscotti. Her father recently told me that his favorite cookie of Judie’s was Chocolate Chocolate Chocolate Biscotti. I asked him if he would give me the recipe, and when he did, there was a certain familiarity to it. Eventually, I came to discover that Judie adapted it from a recipe by Nick Malgieri, who in turn had adapted it from my recipe for Toasted Pecan Mandelbrot! The old adage, “What goes around, comes around,” certainly did come true!
Nibbling on these rich, chocolaty bars brought back many happy memories of the hours Judie and I spent baking together. Once you try them, I know they will create wonderful memories for you, also.–Carole Walter
LC Thrice As Nice Note
Cocoa powder. Chocolate chunks. Chocolate glaze. Seems these biscotti are thrice as nice as most.
Chocolate, Chocolate, Chocolate Biscotti Recipe
- Quick Glance
- 30 M
- 1 H, 40 M
- Makes 6 dozen 3 1/2-inch biscotti
- For the biscotti
- 2 cups all-purpose flour, spooned in and leveled
- 1/3 cup sifted Dutch-processed cocoa powder, spooned and leveled
- 1 tablespoon baking powder
- 3 large eggs
- Pinch salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 stick (4 ounces) unsalted butter, melted and cooled to tepid
- 1 cup coarsely chopped walnuts
- 12 ounces semisweet chocolate chips or chopped semisweet chocolate
- For the chocolate glaze
- 1/3 cup water
- 1/3 cup light corn syrup
- 1 cup granulated sugar
- 8 ounces bittersweet or semisweet chocolate, chopped
- Make the biscotti
- 1. Preheat the oven to 350°F (175°C) and position the oven racks in the upper and lower thirds of the oven. Lightly dab the corners of the jelly roll pans with butter and line them with parchment paper.
- 2. Whisk together the flour, cocoa, and baking powder.
- 3. In the bowl of a standing mixer fitted with the whip attachment, beat the eggs and salt on medium speed until lightened in color, about 2 minutes. Gradually add the sugar, taking about 2 minutes, and then beat in the vanilla. Pour the tepid butter down the side of the bowl and beat for 30 seconds.
- 4. Remove the bowl from the mixer and, using an oversize rubber spatula, stir in the walnuts and chocolate chips, then fold in the cocoa mixture in 3 additions, mixing just until combined. The dough will be soft. For ease of handling, let the dough rest for 10 minutes.
- 5. Drop the dough by heaping spoonfuls onto the pans and, using lightly floured hands, form 4 logs, each measuring about 12 inches long and 2 inches wide. It’s okay if the logs are somewhat irregular.
- 6. Bake for 20 to 25 minutes, or until set on top. To ensure even baking, rotate the pans top to bottom and front to back toward the end of baking time. Let cool for at least 20 minutes.
- 7. Lower the oven temperature to 325°F (160°C). Using a serrated knife, cut the logs on the diagonal into 1/2-inch-thick slices. Turn the slices cut side up on the pans and return to the oven for 12 minutes. Flip the biscotti and bake until crisp, about 7 minutes more.
- Make the chocolate glaze
- 8. While the biscotti are in the oven, pour the water, corn syrup, and sugar in a heavy 2-quart saucepan. Bring to a boil over low heat, stirring occasionally. Remove from the heat and add the chocolate. Let stand for 2 to 3 minutes, then whisk until the glaze is smooth. While the biscotti are still warm, dip the ends into the glaze and place on parchment-lined pans to dry.
- 9. If you have extra chocolate biscotti—a luxury, let us assure you—store them in an airtight container, layered between sheets of waxed paper, for up to 3 weeks.
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