recipe, sweet, year-round

Chocolate Biscotti x 2

Here is a simple biscotti, done two ways: the first way is chocolate chip and almond, and the second way is chocolate and orange peel. I personally love them both and crave them equally, and it is always nice to sometimes have a selection.

The chocolate almond one reminds me of Ben, my boyfriend, who is normally very appreciative of adventuous and experimental cooking, he tends to prefer the simpler tastes. And the chocolate orange peel one reminds me of my colleague Susan, who bakes up storms in her own kitchen and we always chat about food. She always puts orange peel in her biscotti!

 Chocolate Biscotti


  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 and 3/4 cup all-purpose flour
  • 3/4 cup chocolate chips or chunks
  • 1/3 cup your second add-in, such as candied orange peel (or almonds, candied ginger, dried fruit, coconut, etc)


  1. Preheat oven to 350F. Mix together the sugar and eggs with an hand mixer until light and fluffy, about 5 minutes. Add vanilla extract.
  2. In another bowl, mix together the baking powder, salt, and flour. Incorporate the dry mixture into the wet. Fold in your chocolate and your add-in
  3. Put dough onto a well-floured work surface, and with floured hands, mold it into a long rectangular shape, about 12 inches long and 3.5 inches wide.
  4. Put your dough onto a parchment lined baking sheet, and bake for 15-20 minutes or until turning golden along the edges. Remove from oven, and allow to cool for at least 10 minutes.
  5. Reduce oven temperature to 325F. Take your biscotti log and cut diagonal pieces, about 20-24 total. Place your biscotti on a cooling rack sitting inside a baking sheet, cut side down.
  6. Bake 8-10 minutes for slightly golden brown, or longer if you like your biscotti more on the crunchy side.

Allow to cool, and store in an airtight container.