Double-Chocolate Roasted Walnut Biscotti

After a few days of summer-like weather with temperatures in the high 70s here in Boston, we’ve finally returned to true March weather.  Today was windy and cold, low 40s.  It was a perfect afternoon for a steaming cup of coffee, tea, or hot chocolate.  However, I was also craving something sweet.  Biscotti seemed like a good idea.

I’ve made these biscotti a few times and they come out very nicely.  The nice thing about these biscotti is that they’re not too sweet, making them perfect for dunking in your morning (or afternoon) coffee.


The term “biscotti” means “twice-baked.”  However, before the second baking, you can dust the individual biscotti with confectioners sugar for a touch of added sweetness if you’d like.

You can also easily modify the recipe to suit your taste.  Almonds or hazelnuts could be substituted for the walnuts, as can pretty much any other nut. They’d also make nice gifts if dipped in dark chocolate.

They are also wonderful as is!

When making the biscotti, the dough should be very stiff, almost dry.  I also highly recommend toasting whatever nuts you use in order to bring out stronger flavors.

Double-Chocolate Roasted Walnut Biscotti
(about 25 cookies)
  • 1/2 cup walnuts, chopped
  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 stick (4 tablespoons) unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup semisweet chocolate chips

Preheat oven to 400 degrees.  Place walnuts on rimmed baking sheet and toast for 8 minutes, or until you can smell them.  Remove from oven and cool.

Lower oven temperature to 350 degrees.  Place parchment paper on baking sheet.

In a bowl, sift together flour, cocoa powder, baking soda, and salt. In another larger bowl, beat together butter and sugar until light and fluffy. Add eggs and beat until combined well.  Add the vanilla. Stir in flour mixture to form a stiff dough. Stir in toasted walnuts and chocolate chips.

On the baking sheet with floured hands, form the dough into two slightly flattened logs, each 12 inches long and 2 inches wide. Bake for 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet for 5 minutes.

On a cutting board, cut the biscotti diagonally into 3/4-inch slices. Arrange the biscotti, cut sides down, on the baking sheet and bake until crisp, about 10-15 minutes. Cool on a rack.

Biscotti keep in airtight containers 1 week and frozen, 1 month.