Ski's Chocolate Biscotti


(1 vote) 5 1

Chocolate biscotti that is baked twice, superb with hot drinks (to dip into), very dark appearance. A variation from a recipe worked hands-on in a chocolate class in 2003. Twice baked biscotti, quite dry, very dark chocolate appearance and taste, not overly sweet. Developed as a variation over several years from a recipe received during a hands-on cooking school workshop in 2001. I use Splenda to granular sugar in ratio of 3:1 without any noticeable change in taste.

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Tucson Arizona


  • 3/4 C. toasted walnuts
  • 1/2 C. all purpose flour
  • 2 C. bread flour
  • 1 1/2 C. all purpose flour
  • 2 C. granular sugar
  • 4 tsp. baking powder
  • 1/2 tsp. salt (table salt)
  • 1 C. sifted natural cocoa powder (Hershey's)
  • 1 C. toasted nuts, chopped coarse
  • 1 C. chocolate chips (Ghiradelli)
  • 5 extra large eggs (1 more if dough too dry)
  • 1 1/2 Tbs. pure vanilla extract
  • 1/2 Tbs. pure almond extract
  • 1/2 C. vegetable oil (Canola)

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Preheat convection over to 350 degrees. Use food processor to finely grind nuts and lfour. Use standing mixer with flat beater to combine dry ingredients at speed 2 for 3 minutes. Add chopped nuts and chocolate chips at Speed 2 and combine for 2 minutes. STOP.In a separate small bowl, whisk eggs for 3 minutes until smooth. Add extracts and oil and whisk 1 minute. Replace the flat beater on Standing Mixer with dough hook. Turn Standing Mixer back on at Speed 2 and slowly add the wet mixture for 3 minutes, If a lot of dry still left - beat the extra egg before adding and add to dough.Turn the dough onto a flat surface and knead to incorporate all the dry items (some nuts and chips may get away). Divide the dough into 4 equal weight parts. Rest the dough 10 minutes while preparing the baking tray and getting the oven preheated.Cover 2 half sheet baking trays (12x17 inches) with parchment paper. Roll each quarter piece of dough into a long log (10 inches) and place 2 widely separated on each baking tray. Use palms of hand or small rolling pin and flatten each log to 1/2-inch thickness. Square off ends. Bake on center rackes for 35 minutes - no more!Remove from oven to wire racks for complete cooling - DO NOT CUT until completely cool. Use a sharp long knife or a sharp dough scraper and slice at the diagonal 1/2 to 3/4-inch thick slices. Set these cut pieces to stand up on more empty baking trays.Head oven now to 300 degrees. Bake for 20 minutes. Remove from oven and let cool completely (if you can).STORAGE - Cold pieces can be stored in dry lidded container for 1 month - can be frozen for 3 months. Dough can be plastic wrapped and frozen BEFORE BAKING for up to 1 year. Thaw completely before baking.

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