Chocolate Biscotti (No Butter)

"This recipe is given in grams; it's from a BBC food show. The dough can feel a bit crumbly but it's no problem. These are really good and chocolaty. I like to roast my hazelnuts in the oven. You make them fast and you can eat more of them since there is no butter in them good for lactose intolerants!!"
photo by WaterMelon photo by WaterMelon
photo by WaterMelon
photo by WaterMelon photo by WaterMelon
photo by WaterMelon photo by WaterMelon
Ready In:
2 loafs




  • Cream together the eggs with a pinch of sugar until frothy using an electric mixer.
  • Spoon in the sugar little by little to make a pale yellow batter.
  • Sift together flour, cocoa and baking powder; fold carefully into the egg mixture.
  • Fold in nuts and chocolate.
  • Chill for about 20 minutes.
  • Flour hands and divide the dough into two.
  • Form into logs in the length of an oven tray.
  • Bake for 5 minutes in a 175°C (350°F) oven.
  • Lower the temperature to 150°C (300°F) and bake for 15 minutes.
  • Cut into pieces about ½-inch.
  • Dry them in the oven for 15 minutes.
  • When cool, store in an airtight tin.

Questions & Replies

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  1. luckykiwi
    Amazing - my husband made this. He reduced the sugar to 146g and used walnuts for the nuts and then used semisweet chopped baking chocolate that had 6 g of sugar per serving. I fell in love with my man all over again... A keeper (the recipe and the hubby!)
  2. dizzydi
    Beautiful Chocolate Biscotti!! yum! this was delicious and I will make it again and again! A perfect simple and delightful recipe. I did have to bake it for 30 minutes though instead of the 15 in the recipe. A new farourite... thanks!
  3. RuthB
    Great flavour and easy to prepare. I used walnuts and left out the chocolate and increased the cocoa to 60grams. Not too sweet with a good chocolate flavour. I did find it hard to cut into slices without crumbling but I always have that problem with most biscotti recipes so that's probably just me or my knife! Do try this one - it's going to be a regular for me from now on.
  4. WaterMelon
    Thanks for this lovely recipe! I made these as gifts for my friends, and of course I had to sneak a couple of pieces for myself (for chef's approval). These have a deep chocolatey taste, very adult 'cookies'. I used Swiss 72% dark chocolate. I decreased the sugar to 100g. I had a problem with the baking times - After the initial 5mins (175C), I had to bake the logs for about 30mins for them to be firm and dry, and the sliced biscotti for 15mins each side (150C) for them to be crunchy.



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