Bittersweet Chocolate and Walnut Biscotti
Crunchy biscotti flavored with rich bittersweet chocolate and crunchy toasted walnuts, perfect for dunking in coffee or tea. This italian-inspired desserts 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.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1 tsp vanilla extract
- 3/4 cup bittersweet chocolate chips
- 3/4 cup, chopped toasted walnuts
Instructions
- 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.
- 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.
- Step 3: Fold in 3/4 cup bittersweet chocolate chips and 3/4 cup chopped toasted walnuts until evenly distributed.
- 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.
- Step 5: Bake for 25 minutes until firm to the touch but not fully crisp. Remove from oven and let cool for 15 minutes.
- 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.
- Step 7: Bake the slices for another 12-15 minutes, flipping halfway through, until crisp and golden at the edges. Cool completely before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bittersweet Chocolate and Walnut Biscotti take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Bittersweet Chocolate and Walnut Biscotti?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Bittersweet Chocolate and Walnut Biscotti?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bittersweet Chocolate and Walnut Biscotti for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bittersweet Chocolate and Walnut Biscotti?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
