Indulge in the perfect combination of chocolate and nuts with this delightful homemade chocolate nut biscotti recipe. These crunchy Italian cookies are twice-baked, giving them their unique texture and long shelf life. Enjoy them with a cup of coffee or tea, or package them as a thoughtful homemade gift for friends and family. With just a few simple ingredients and some patience, you can create a batch of these irresistible treats in no time.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (e.g., almonds, walnuts, or pistachios)
- 1/2 cup semisweet chocolate chips
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chopped nuts and chocolate chips.
- Divide the dough in half and shape each half into a log, approximately 12 inches long, on the prepared baking sheet.
- Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch.
- Remove from the oven and let the logs cool for 10 minutes.
- Reduce the oven temperature to 325°F (165°C).
- Using a sharp serrated knife, carefully slice the logs diagonally into 1/2-inch thick slices.
- Place the slices cut-side down on the baking sheet and bake for an additional 10-15 minutes, or until the biscotti are crisp and dry.
- Transfer the biscotti to a wire rack to cool completely before serving or storing in an airtight container.
- Enjoy with your favorite hot beverage or as a sweet treat on its own.
