Double chocolate biscotti

    1 hour 20 min

    A crisp, not too sweet chocolate biscuit. Wonderful with coffee, and stores very well.

    308 people made this

    Serves: 36 

    • 100g butter, softened
    • 125g caster sugar
    • 4 tablespoons cocoa powder
    • 2 teaspoons baking powder
    • 2 eggs
    • 200g plain flour
    • 100g white chocolate, chopped
    • 125g chocolate chips

    Prep:25min  ›  Cook:40min  ›  Extra time:15min  ›  Ready in:1hr20min 

    1. 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.
    2. Preheat oven to 190 C / Gas mark 5. Divide dough into two parts, and roll each part into a 23cm long log. Place logs on lightly greased baking tray, about 10cm apart. Flatten slightly.
    3. Bake for 20 to 25 minutes, or until skewer inserted in centre comes out clean. Cool on tray for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
    4. Cut each loaf into 2cm wide diagonal slices. Place slices on an ungreased baking tray, and bake at 160 C / Gas mark 3 for 9 minutes. Turn biscuits over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

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    Reviews in English (260)


    not sure how you got 36 from this, i got about 18?  -  22 Jun 2014


    I have been making this recipe for the past 3 or 4 Christmases - family and friend just LOVE them. However, I too have had the problem others describe with crumbly cookies. I've tried all sorts of things to avoid it and nothing has worked... until today. I make several other biscotti recipes and noticed this year that this recipe calls for double the amount of baking powder. So I made my last batch of these cookies with half the baking powder. VOILA!! Perfect cookies!! Give it a try. Great recipe. By the way, I've made this recipe with all sorts of different types of chocolate and nuts - all great.  -  03 Jan 2008  (Review from Allrecipes US | Canada)


    Very impressive cookie! I made this for gifts at Christmas for teachers and friends, (along with a home made cappuccino mix.) It received rave reviews. Personally, I thought it was a bit too sweet with all the chocolate chunks, so I would reduce them slightly next time. I also tried replacing some chunks with Whole unblanched almonds and it made for a very pretty cookie with the contrasting light nuts and white chocolate in the dark cookie dough. I'll make this again and again! Definately wait the hour (even a half hour) to cut these before the second bake. Cutting them while hot will guarantee a crumbly mess. AND you must use a very good, very sharp knife. It makes a huge difference.  -  21 Jan 2006  (Review from Allrecipes US | Canada)