Double Chocolate Walnut Biscotti

Double Chocolate Walnut Biscotti studded with roasted walnuts and chocolate chunks just waiting to be dunked in you morning coffee, tea, or hot chocolate. I love biscotti, but you might remember that I hate coffee. Well maybe not all coffee… just regular coffee-give me a sugary coffee drink with whipped cream and drizzled caramel any day! I start most of my mornings with a cup of tea and sometimes some delicious biscotti. This quick and easy biscotti also makes great gifts for family and friends.

Double Chocolate Walnut Biscotti

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  • 3/4 cup walnuts, chopped
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 stick (6 tablespoons) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon instant espresso powder, dissolved in 1 tablespoon hot water
  • 1 teaspoon vanilla
  • 3/4 cup bittersweet chocolate (60% cocoa), chopped
  • 1 tablespoon powdered sugar


  1. Preheat oven to 350Β°F. line a large baking sheet with parchment paper.
  2. On a separate baking sheet, spread the walnuts nuts onto baking sheet and place in preheated oven 6-8 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely.
  3. In a large bowl sift together flour, cocoa powder, baking soda, and salt; set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy. Add eggs one at a time and beat until incorporated. Stir in flour mixture until just combined to form a stiff dough. Stir in walnuts and chocolate chips.
  5. On prepared baking sheet divide dough into two portions. Form into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners’ sugar. Bake logs 25-35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
  6. 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 5 minutes each side. Cool biscotti on a rack.
  7. Biscotti keep in airtight containers 1 week and frozen, 1 month.

Source: adapted from Gourmet, December 1994

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16 Responses to Double Chocolate Walnut Biscotti

  1. I’ve been wanting to make biscotti for so long now. I’m not really a fan of it but I’ve homemade is so much better. Yours looks great!

  2. Michelle says:

    I love how much chocolate there is in this recipe πŸ™‚ I’m sure it’d be great with a cup of tea!

  3. ahh i love biscottis! especially almond flavored ones!

  4. Anita Menon says:

    I made these too but adapted from David Lebovitz. They turned out so yum. Yours look fantastic.

    Here’s the link to the post where I made them.

  5. I love biscotti. Like the idea of having espresso in the mix too!

  6. Jenny says:

    I always thought biscotti were baked twice lol I love this, so chocolatey! πŸ™‚

  7. muppy says:

    This looks perfect, i really really love coffee……

  8. This biscotti looks so rich and chocolaty perfect with afternoon tea!

  9. oh my gosh christina you can make me do any thing for that biscotti. I can already imagine me sipping my morning coffee and biting into this heavenly treat. I am so making this weekend and becoming the envy of neighborhood. πŸ™‚ And only for that sole reason I will drink my coffee in the front porch. LOL

  10. bellabits says:

    OMG! I love biscotti, and these look amazing! Must try soon.

  11. Liz says:

    That is the most decadent looking biscotti I’ve ever seen…yum!!! These have to be fabulous~

  12. Awwwwwe, I melted! πŸ˜‰ That looks incredible!!! I am a lover of all things Chocolate! πŸ˜€ Especially if it has Walnuts with it! πŸ˜‰


  13. Julie Tan says:

    I love biscotti but always get mine from Trader Joes! I am too lazy to bake them myself. Great photographs! Love how you used the newspaper as the background. πŸ™‚

  14. Sara says:

    Mmm, I’m always in search of biscotti recipes. The chocolate/espresso combination looks absolutely wonderful.

  15. Pingback: Thin Mint Brownies | Sweet Pea's Kitchen

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