Double Chocolate Walnut Biscotti

These biscotti hit you with chocolate two ways: unsweetened cocoa in the dough for a deep, dark base, and semi-sweet chocolate chips folded in for pockets of melty richness. Chopped walnuts add a bitter, earthy crunch that plays off all that cocoa.

The dough is stiff. That’s by design. You’ll shape it into two flat logs with floured hands, dust them with powdered sugar for a crackled finish, then bake until just firm. After a short rest, slice on the diagonal and bake again to get that signature biscotti snap.

That second bake is where the magic lives. Ten minutes cut-side down turns each slice dry and crisp all the way through, built for dunking into hot espresso or a glass of cold milk without falling apart.

Pro Tips

• Flour your hands generously when shaping the logs. This dough is sticky from the cocoa and chips
• Let the logs cool 5 minutes before slicing, otherwise they crumble. A serrated knife works best
• Cut on a diagonal at ¾ inch thick for the classic biscotti shape
• Store in an airtight container for up to a week, or freeze for a month

Variations

• Use dark chocolate chips and add a pinch of espresso powder for a mocha version
• Swap walnuts for toasted hazelnuts or almonds for an Italian twist
• Drizzle cooled biscotti with melted white chocolate for a holiday presentation