Bittersweet Chocolate and Walnut Biscotti

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crunchy biscotti flavored with rich bittersweet chocolate and crunchy toasted walnuts, perfect for dunking in coffee or tea. This Italian-inspired recipe, ready in about 60 minutes, layers all-purpose flour, granulated sugar, unsweetened cocoa powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 12 Italian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, and 1/4 tsp salt until evenly combined.
  2. Step 2: In a separate bowl, beat 3 large eggs with 1 tsp vanilla extract until frothy. Pour the egg mixture into the dry ingredients and stir with a wooden spoon until a thick dough forms.
  3. Step 3: Fold in 3/4 cup bittersweet chocolate chips and 3/4 cup chopped toasted walnuts until evenly distributed.
  4. Step 4: On a lightly floured surface, shape the dough into a log about 12 inches long and 3 inches wide. Transfer to a parchment-lined baking sheet.
  5. Step 5: Bake for 25 minutes until firm to the touch but not fully crisp. Remove from oven and let cool for 15 minutes.
  6. Step 6: Using a serrated knife, cut the log diagonally into 1/2-inch thick slices. Lay slices cut side down on the baking sheet.
  7. Step 7: Bake the slices for another 12-15 minutes, flipping halfway through, until crisp and golden at the edges. Cool completely before serving.

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