One of my favorite dishes is this one. Goat cheese will quickly become one of your favorites if you enjoy it. After sampling a dish with chicken in a nearby restaurant, I was motivated to create my own version of it. Serve with a glass of your preferred red wine, a wonderful crusty loaf of french bread, and a green salad!
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- ½ cup butter, softened
- ⅔ cup white sugar
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 eggs
- 1 ¾ cups all-purpose flour
- 4 (1 ounce) squares white chocolate, chopped
- ¾ cup semisweet chocolate chips
Instructions
- In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
- Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
- Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.
Nutrition Facts
| Calories | 99 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 53 mg |
| Sugars | 7 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
The taste is good, but it’s NOT the way a biscotti should be! It’s crumbly, more like just a cookie!
I’ve been making this recipe for years..I switch oil for the butter..add vanilla..no chips just almonds..Everyone loves these!!
This address to all, who basically don’t want to be a Scientist in baking. For this recipe to work without having the Biscotti becomes crumbs. Follow the recipe as it is given. But, Double the recipe and add more other ingredients to this one. To allow the cookie (Biscotti) to stay together you add more Chocolate chips, Coffee Grounds (very fine) After baking is completed and let it cool. Actually to have loaf to be Luke warm. But not too hot or cool. Cutting into the loaf. It has to be thick cut with a sharp knife 1 inch thick. Then bake it Again! as it is written 9 minutes on one side, Cool, Then flip it over gentle for additional 9 minutes more. Them cool in cool spot in kitchen away from stove on metal or plastic cookie rack. You`ll have a solid firm biscotti. One more tip: If, you love baking as I have for years. start out one recipe then change it add something to it or take out something as ingredient. Make something that makes your mouth fall in love in cooking and baking. I should write a blog. My Double Chocolate Biscotti. Came out Fantastic of several flavors in biscotti.
I made these and used 3/4 cup of crushed walnuts and 3/4 cup of mini chocolate chips. I left out the white chocolate. I left some plain and others I dipped one side lengthwise into melted chocolate and then into the finely chopped walnuts. They are delicious. They taste like a brownie but have the consistency of biscotti. I used a very sharp knife to cut them into slices by carefully pressing straight down with the blade instead of a sawing motion. I didn’t have the crumbling problem that some people mentioned.
crispy and delicious! made for coffee
Hello there! My family loves this biscotti. They eat it within a few days. I’d really suggest you make it if you have a sweet tooth. I made some changes to them that I would recommend trying: 1. I use 1/2 tsp on almond extract when I’m putting in the eggs. It adds delicious flavor. 2. I don’t let it cool for an hour. Only about 10 minutes. The first time I did this it was a mistake, and I keep on forgetting to do it and it still comes out DELICIOUS. 3. I make mini biscottis with this recipe. I roll them out in 2 thin logs and flatten them just a little bit. I then bake them with those thin, pipe-like shape, and cut them horizontally. I’d definitely recommend this for Mother’s Day, too!
First time making and tasting chocolate biscotti, it was very good. I substituted the white chocolate with pistachios, therefore I added 2 T. extra of sugar. Added a dash of salt and 1 t. vanilla. The reviews made me afraid of crumbly cookies, but I have found that it’s best to cut them as soon as they come out of the oven. I use a metal dough/pastry scraper to cut the cookies. I use a rocking motion and cut right through them with minimal breakage. Waiting for the dough to cool seems to make it more brittle, in my opinion. I’ve noticed that they tend to break more using a sawing motion and a serrated knife. Try the dough/pastry scraper…it works best for me.
I make these every year for my sister’s Christmas gift & it’s her favorite one! Sometimes, instead of putting chocolate chips in the batter, I put them on one side of the baked biscotti & put them back in oven till the chocolate chips melt…..& then, when they’re melted, I spread the chocolate over the biscotti w/a knife & let them cool. Deelish!
Delicious!
This recipe was excellent. It was my second time making Biscottis and they came out perfect. I didn’t change a thing. Dipped them in Ghirardelli dark chocolate and crushed Ghirardelli dk cocoa-covered almonds. I don’t know how to put a photo here.
My first try at chocolate biscotti! Using the 2 chocolates makes it a very pleasant chocolate flavor. Gave this as a gift and it was a definite hit!!
I did add 1 tsp. Vanilla extract and 1/4 cup unsalted Pistachios. I also put the baking powder in the the flour and not the butter mixture.
I made them last night with cocoa nibs instead of powder. They turbed out great! My first time baking biscotti’s 🙂 I am baking a double doze again today 🙂
This biscotti is easy to make and delicious.
This recipe needs a teaspoon of salt. Just made it and it tastes very flat.
Very good
I have no idea if I did it wrong or not. I followed the recipe pretty much exactly, except for the white chocolate. I replaced that with peanuts. It seems okay, but it isn’t crisping up for the second bake and it seemed very crumbly. Should’ve stuck with what this called for lol. I bumped up the heat a bit too see if it would crisp up. But, I have a feeling these will be more crumbly than I would’ve liked…
I made for a progressive dinner party- I was in charge of dessert. Everyone loved the biscotti. I used a dark metal cookie sheet and reduced the cook time as it started to burn. I also dipped an end in white and milk chocolate for extra flavor.
I always had a passion for baking, even though I am only 12. I loved the recipe so much. Now, my dad wants me to make it every week, so that he can have it with tea.
Great but a bit on the cookie side and not as hard as traditional Biccotti
After reading reviews that stated there wasn’t enough chocolate, I doubled it using a half cup. If you want chocolate, you usually want lots of it ! Instead of using the powdered Hersheys, I used bars of gourmet Chocolate and ground them up in my Ninja. I did not add the white chocolate. To me that stuff is just just fake vanilla chips haha. I threw in the chocolate chips and chopped walnuts. Oh my gosh it tasted like fudge brownies . I forgot to mention that I upped the sugar to one whole cup. I did have to leave mine in the oven for a longer period of time…..and additional 9 minutes. Mind you each oven will be different. Just watch them. After they cooled I dipped the bottom half of mine in melted gourmet chocolate thinned with cream and sprinkled chopped walnuts on top. Supper yummy recipe with the changes I made.