Ghirardelli Chocolate Nut Biscotti

"These are delicious Chocolate Biscotti's with a hint of coffee flavor. So good with a cup of coffee or a glass of wine. The recipe comes from Ghirardelli Chocolate. Enjoy"
photo by a user photo by a user
Ready In:
1hr 5mins
35 Biscotti




  • 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.

Questions & Replies

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  1. These cookies were delicious!! The kids fought to clean out the bowl and I needed to make another batch for my party because my husband made quick work of the first set! I made the dough in one long flat roll so they would look nice in a tall cookie jar. Highly recomended.
  2. These were pretty good. My favorite biscotti has a chocolate glaze so I prepared one and dipped one side into it. Even after adding the glaze however, they were lacking in flavor somewhere. I think I may add some almond extract and a 1/4 tsp more salt and then melt the chocolate and add that to the creamed butter mixture before adding the flour. It may give it the bigger chocolate taste we are wanting rather than just a chocolate chip cookie taste.
  3. These are wonderful! I made them to take to work for our coffee break, but a bunch were gone before they got there. I followed the directions exactly, and even drizzled them with chocolate as Barb suggested. I'll be making these again soon. Thanks for another great recipe, Barb!



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