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Double Chocolate Biscotti with Walnuts

Double Chocolate Biscotti with Walnuts (Italian)
by Niki Havekost, Cookie Club Member
Recipe Courtesy of

Category: Desserts, Cookies
Prep Time: 45 Minutes
Level: Impressive Baking Skills
Yield: 3 Dozen Cookies

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This is a lovely holiday cookie from an old gourmet magazine recipe that is just fabulous. You can substitute different varieties of chips and nuts for amazing combinations (mint chocolate chips are also delicious). These cookies are surprisingly easy to make!


2 c. all-purpose flour
1/2 c. cocoa powder
1 tsp. baking soda
1 tsp. salt
3/4 stick unsalted butter, softened (6 T.)
1 c. sugar
2 large eggs
1 c. walnuts, chopped
3/4 c. chocolate chips


Preheat oven to 350 degrees, butter and flour large baking sheet. In bowl, whisk together flour, cocoa, baking soda, and salt. In another bowl with an electric mixer, beat butter and sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form stiff dough. Stir in walnuts and chocolate chips. 

On prepared baking sheet with floured hands, form dough into two slightly flattened logs, each 12 inches long and two inches wide. Bake logs 32-35 minutes (depending on desired crispness) or until slightly firm to the touch. Cool biscotti on baking sheets for 5 minutes.

On cutting board, cut biscotti diagonally into 3/4 inch slices with serrated knife. Arrange biscotti cut sides down on baking sheet and bake 8-10 more minutes (depending on desired crispness.) Cool on rack. Keep biscotti in airtight container 1 week or keep frozen one month. 

If you want triple chocolate biscotti, cookies can be drizzled or dipped in a good dark chocolate. I would recommend el ray baking chocolate 58.5 or 61%, Callebaut's semi-sweet or any Scharffenberger's semi-sweet or dark chocolate. This biscotti is also wonderful with Dutch process cocoa.