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So Good Chocolate Nut Biscotti


Chocolate Nut Biscotti recipe













Trans-fat Free, Good source of fiber


½ cup butter
softened to room temperature
¾ cup sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
4 ounces chocolate chips (semi-sweet)
minature, or finely chop 4 squares
¼ cup walnuts
chopped, toasted
¼ cup pecans
chopped, toasted
¼ cup cashew nuts
chopped, toasted
¼ cup almonds
chopped, toasted
Dipping glaze (optional)
8 ounces white chocolate


Preheat oven to 325℉ (160℃).

Beat together butter and sugar until light and fluffy.

Beat in eggs.

Add vanilla and almond extract.

Beat well.

Mix together flour, baking powder and salt.

Add flour mixture to egg mixture. Blend well.

Add chocolate, walnuts, pecans, cashews and almonds.

Shape dough into 2 (14 by 1½ inch) slightly flattened logs.

Place logs about 2 inches apart on greased and floured cookie sheet.

Bake about 25 minutes or until lightly browned.

Remove from cookie sheets to cutting board.

Cool 5 minutes.

Using a serrated knife, cut each log into diagonal slices about ¾ inch thick.

Place slices upright on cookie sheet ½ inch apart and bake 10 minutes or until slightly dry.

Cool on racks. Serve plain with tea or coffee.

Or to make dipped biscotti if desired: Dip ½ of each or part of the biscotti into melted white chocolate.

Place on waxed paper lined tray.

Chill until chocolate is firm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 104648% of calories from fat
 % Daily Value *
Total Fat 56g 86%
Saturated Fat 28g 141%
Trans Fat 0g
Cholesterol 173mg 58%
Sodium 388mg 16%
Total Carbohydrate 42g 42%
Dietary Fiber 4g 17%
Sugars g
Protein 32g
Vitamin A 17% Vitamin C 1%
Calcium 16% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


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