From the Archives: Chocolate Chip Biscotti Recipe

by Maris Callahan on January 5, 2010


This is one of those recipes that you can bring to a party and people will be all, “Wow! You made biscotti! Amazing!” when it actually took you ten minutes to throw together in a bowl and bake for half an hour.

Fine, I lied. You actually bake it for about fifty minutes overall, but in that fifty minutes you can do a lot of things. Like watch a third of The Godfather (which I’ve never seen and I felt the need to come clean about it here). You could throw together a cheddar and apple spinach salad for tomorrow’s lunch (squeeze a little lemon juice over the chopped apple and they won’t turn brown. I heard that somewhere). You could hop on your treadmill and run five miles. Or, if you run as fast as I do, probably four miles. Okay, three on a good day.

Anyway, back to the biscotti. I wrote about this chocolate chip biscotti eons ago when I think about three people read this blog. So unless you have my recipe index memorized (I’m looking at you, Mom) you’ve probably never heard me rave about the wonder of this chocolate chip biscotti. They’re crispy like biscotti should be, full of chocolate chip-ly goodness and so much better than the stale, plastic-wrapped kind you find at the supermarket.

Chocolate Chip Biscotti


2 cups flour
1 tsp. baking powder
1/2 tsp. salt
6 Tbsp. mini chocolate chips.

1 cup sugar
2 eggs
1 tsp. vanilla
1 Tbsp. canola oil

1. Preheat oven to 325F.

2. In a small bowl, combine sugar, eggs, vanilla and oil. In a
larger bowl, sift flour, baking powder, salt and chocolate chips.

3. Pour wet ingredients into dry ingredients and stir until solid
dough forms (if pressed for time, I’ll use my hands in a pinch. As long
as they’re clean it will save you time and frustration – the dough gets

4. Shape dough onto a baking sheet into a 13 x 3 log. I like to
lightly spray the baking sheet, as sometimes the biscotti has a
tendency to get stuck to the sheet if you forget (which I have and
often do).

5. Bake for 30 minutes and remove from oven when
biscotti is beginning to turn golden brown. Cool for approximately 10
minutes and reduce oven temperature to 300F. Before replacing in oven,
slice diagonally into thin pieces. Arrange sideways on a baking sheet
and bake for approx. 10 more minutes, or until biscotti is baked
through and edges are golden brown.

{ 10 comments… read them below or add one }

Daryl January 5, 2010 at 5:18 am

This is far better than any biscotti I have ever had. I may even break down and make some this weekend. You failed to mention uit’s a WW recipe


Patricia January 5, 2010 at 11:37 am

I am so excited to try this recipe. I have been looking for a biscotti recipe. It will be my first biscotti. My sons (10, 6) LOVE biscotti AND chocolate so I know this will be a hit with them (it is hard to find recipes that kids will love too).
Thanks for digging into your archives, or I probably would never have seen it. I will post again tomorrow after I make it.


Heather (The Single Dish) January 5, 2010 at 11:43 am

This recipe looks great and so easy! Can’t wait to try it, I have never made biscotti before.


Sues January 5, 2010 at 3:45 pm

I’ve been wanting to make biscotti forever and this looks like a perfect recipe!


CookiePie January 5, 2010 at 4:15 pm

You are so right – biscotti are so easy to make but so impressive to everyone! Yours look fantastic!


Dana January 5, 2010 at 5:11 pm

Maris, those look fantastic! I ate about one million chocolate chip biscotti when I was pregnant. Wish I had had the recipe then instead of hoofing it downtown to the bakery. Yum! And Happy New Year.


Sarah Caron January 6, 2010 at 9:05 am

I love homemade biscotti. Usually, I make it every year at Christmastime, but I took this year off. Maybe I should make some for Valentine’s Day though … Hmmm.


mandy January 7, 2010 at 6:12 pm

I am off work tomorrow due to the snow, I’m making these! I am a huge fan of biscotti.


Ferrero Rocher philippines February 15, 2010 at 10:04 pm

Thanks for the ingredients i will try this soon it looks so delicious i love it. Will certainly visit your site more often now.


Chrissy March 5, 2010 at 5:40 pm

All of your linking has led me back and forth all over the site (I’m so behind…), but I’m glad I found my way to this recipe. I love biscotti (especially if it contains chocolate) and have been craving it recently, so I just might try this out this weekend. My favorite biscotti is raspberry white chocolate chip – the raspberry jam makes it oddly chewy amidst all of the crunchy – and it’s especially delicious frozen. (Although I actually eat all biscotti frozen. I’m not sure whether or not that’s odd…)


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