Double Chocolate Biscotti


Sometimes you have to work for your reward.

These biscotti are crunchy, the way any good biscotti should be. But just because something is good doesn’t mean it’s easy to bite into. You won’t break a tooth (I hope) but you will have to put a little more effort into biting into this than you do say, a macaron.


But guys, these are so, so worth it.



We’ve got cocoa powder and mini chocolate chips involved for a double chocolate hit. We take our chocolate seriously around here.


In Portland we had a stretch of overwhelming hot weather and over the last week we’ve had cool temperatures, rain and the occasional thunderstorm. Portland is weird.

But the cooler weather means more cups of tea and coffee to keep yourself warm, both of which happen to pair perfectly with this biscotti.


If you’re feeling really rebellious, pair these with hot chocolate. That will satisfy any craving you have for triple chocolate. Go crazy, I won’t judge.

Double Chocolate Biscotti

Prep Time: 15 minutes

Cook Time: 50 minutes


  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup mini chocolate chips
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1 egg white


  1. Preheat oven to 350°F. Coat a baking sheet with cooking spray.
  2. Combine flour, sugar, cocoa powder, chocolate chips, baking powder, baking soda and salt in a medium bowl, stirring with a whisk. Combine vanilla, eggs and egg white in a large bowl, whisking until combined. Add flour mixture to the egg mixture and stir until well blended. Divide the dough in half and place on baking sheet. With floured hands, shape each dough half into a 12" long, 1/2" thick log.
  3. Bake at 350°F for 22 minutes. Remove from baking sheet and cool on a wire rack for 10 minutes. Cut each diagonally into 1/2"-1" slices. Carefully stand slices upright on a baking sheet. Bake an additional 15 minutes until almost firm (if still slightly soft in the centre, that's okay, they'll harden as they cool). Remove from baking sheet and cool completely on a wire rack.


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