Nutty Chocolate Chip Biscotti

Biscotti originate from Italy where the name literally means "twice baked". Biscotti were baked twice to produce a very dry cookie that would keep for long periods of time. Today biscotti are just considered a decadent treat with many variations of the recipe. Many biscotti makers today tend not to bake their biscotti traditionally and produce a softer biscotti that many people seem to love. I also prefer my biscotti a little bit softer than is traditional, so please keep that in mind as I share baking times with you - if you prefer your biscotti more traditionally crunchy, feel free to bake a little bit longer during the second baking time!

The recipe I made is from my cookbook The Guy Can't Cook by Cinda Chavich. I seem to share a lot of recipes with you out of her cookbooks, but they're just so good that I can't resist sharing them! The recipe is quite easy and not overly technical, so beginners or people who don't like the kitchen much will have no problems making this recipe. Hope you enjoy it as much as I did!

Nutty Chocolate Chip Biscotti
Recipe adapted from Cinda Chavich, p. 467 The Guy Can't Cook


  • 3/4 cup softened butter
  • 2 cups granulated sugar
  • 3 eggs
  • 3 1/2 cups flour
  • 2 tsp baking powder
  • 1 cup lightly toasted almond slices (or pistachios)
  • 1 cup chocolate chips


  1. Preheat oven to 350F.
  2. In a large mixing bowl, use an electric mixer to cream the butter and sugar together until fluffy. Add the eggs one at a time, beating after each addition.
  3. In a separate bowl, combine the flour and baking powder. Gradually add 1/2 the flour mixture to the batter, beating to incorporate. Stir in the nuts and chocolate. Stir in the remainder of the flour mixture and incorporate. Turn the dough onto a lightly floured surface and separate into three equal portions. Roll each portion into a rope about 12 to 14 inches long.

4. Line a baking sheet (or two) with parchment paper and place the ropes side-by-side, leaving at least 3 inches of space for the cookies to expand into slightly flattened logs as they bake.

5. Bake for 20-30 minutes in the preheated oven, or until logs are firm to the touch. Remove from oven and let cool for 20 minutes. With a serrated knife, cut each log on an angle into 1/2 inch thick biscotti. Lay biscotti on the baking sheet and return to oven for 5 minutes to crisp up a bit. If desired, drizle melted chocolate over the biscotti once they've cooled, or dip one end of each biscotto in melted chocolate and chill until chocolate sets. Makes 4-5 dozen biscotti.

This recipe makes some of the most delicious biscotti I have ever made at home! If you choose one recipe to make - choose this one - you will impress yourself, your friends and your family!

Thanks for taking the time to stop by and check out my blog! Have you ever made biscotti? If so, what type of biscotti did you make? Until next time - happy baking my friends!

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