Ghirardelli Chocolate Nut Biscotti

Recipe by Barb G.
READY IN: 1hr 5mins




  • Preheat oven to 325°F.
  • Lightly grease and flour large baking sheet (I sprayed with Pam).
  • In a small bowl,stir the eggs,instant coffee and vanilla until well blended; set aside.
  • In a medium bowl, mix flour, baking powder and salt; set aside.
  • In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy.
  • Beat in egg mixture.
  • Gradually add the flour mixture, beating well after addition.
  • Stir in chocolate and nuts.
  • Divide the dough into 2 equal portions.
  • On a lightly floured surface, shape the dough into 2 logs, each 14" long, 1-1/2" wide, and 1" thick.
  • Place the logs on baking sheet.
  • Bake for 25 minutes or until lightly browned.
  • Set the baking sheet on a wire rack to cool 10 minutes.
  • Remove the logs to cutting board (I usually just cut them on the cookie sheet). Cut with serrated knife, cut diagonally into 1/2 inch thick slices.
  • Place slices 1/2 inch apart upright (not on sides).
  • Bake 12 to 15 minutes or until slightly dry.
  • Remove to rack to cool.
  • I leave mine on cookie, let cool.
  • Then drizzle with melted chocolate (I melt chocolate in microwave).
  • The chocolate is just my addition - so good with a cup of coffee.
  • Store biscotti in air tight container.