Holiday Tradition - Chocolate Biscotti

Holiday Tradition - Chocolate Biscotti

Can I share something personal (and quite yummy)?

Sweet, dense and a little crisp in the center - perfect for dunking.

I started making chocolate biscotti for Christmas many moons ago.

The habit stuck as these are SO yummy, gorgeous to look at, easy to make - and they travel well. 👌🏼

This recipe makes a lot and they're perfect for gifts. They’re great to give to teachers and friends.

Absolutely everyone asks for the recipe, so I thought I’d share it with you, too.

My tip is to throw in an extra handful of chocolate chips. :)

The only hazard is: you might eat them all before packing them up! 🤣

Here's my favorite Chocolate Biscotti recipe from Epicurious

The recipe makes about 30 biscotti


  •  2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt 3/4 stick (6 tablespoons) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup walnuts, chopped
  • 3/4 cup semisweet chocolate chips
  • 1 tablespoon confectioners' sugar


Preheat oven to 350°F. and butter and flour a large baking sheet.

In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.