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An Italian twice baked cookie, especially favored to accompany a good strong coffee.

Chock full of hazelnuts and chocolate chips and dipped in white chocolate. A perfect companion to a hot cup of caffè espresso.


INGREDIENTS: Makes 2 dozen

⚫ 2⅔ cups flour 

⚫ 1 cup Dutch-processed cocoa powder 

⚫ 2 cups sugar 

⚫ 1½ teaspoons baking soda 

⚫ ¼ teaspoon salt 
1½ tablespoons instant espresso powder 

⚫ 1¾ cups toasted hazelnuts 
⚫ ⅔ cup semisweet chocolate chips 

⚫ 5 eggs 

⚫ 1½ teaspoons vanilla 

⚫ 12 ounces white chocolate, chopped, for dipping


1.  Preheat oven to 325°F degrees. 

2.  In workbowl of an electric mixer combine flour,
cocoa powder, sugar, baking soda, salt and espresso
     powder using paddle on 
low speed. 

3.  Add nuts and semisweet chocolate chips. 

4.  Lightly whisk eggs and
 vanilla and add to flour mixture at low speed. Mix just until dough comes


5.  Turn out dough and knead lightly to work any unincorporated dry
ingredients into dough. 

6.  Form into four logs, each 2 inches in diameter. Place 
on two parchment lined cookie sheets and bake
     for 30 to 35 minutes. Logs 
should be firm, with cracks in top and dough should be completely dry to


7.  Reduce oven temperature to 300°F. Let logs cool slightly then 
cut them on a slight diagonal into ¾
     inch thick slices. Lay them flat on
cookie sheets and bake for 30 minutes more. 

8.  Meanwhile, melt white chocolate
for dipping in top of a double boiler or in microwave, stirring until

9.  Cool biscotti completely on racks before dipping in white chocolate. 

10. Place 
finished biscotti on parchment-lined cookie sheets in a cool place until
 chocolate solidifies. 

11. Store in an airtight container.

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