This Dark Chocolate Walnut Biscotti is loaded with dark chocolate chips and walnuts and is baked until perfectly crisp! Biscotti is simple to make and will keep well for a week to 10 days in an airtight container. It is best served with coffee or tea.
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How to make Dark Chocolate Walnut Biscotti
Biscotti is a cookie that is twice baked. The first step to making biscotti is to mix all of the ingredients together. The easiest way, since its a thick batter, is to use a stand mixer. Simply put all of the ingredients in the mixer with the paddle attachment and mix until combined. If you don’t have a stand mixer, use a spatula or your hands to combine the batter.
Next, move the batter onto a parchment lined sheet pan and shape into a loaf. Bake at 350 degrees for 30-35 minutes or until lightly golden. Once it is removed from the oven move to a cutting board and let cool.
Once the biscotti is cooled completely, slice into 1/2 inch thick slices and place back on the baking sheet with parchment paper. Return to the oven at 350 degrees for 8-12 minutes or until slightly crispy on the top. Finally, let cool and store in an airtight container at room temperature.
If you have a nut allergy or will be serving these to someone with an allergy, cut out the nuts and add extra chocolate or add a dried fruit in place of the nuts.
If you enjoy this recipe, be sure to check out our Strawberry Dark Chocolate Banana Muffins, Peanut Butter Chocolate Chip Banana Bread, Banana Walnut Chocolate Chip Baked Oatmeal, Russian Tea Cakes, Cinnamon Toast Crunch Protein Bites, Chocolate Covered Almond Protein Bites, Peanut Butter Honey Muffins, Banana Scones, or Nutella Chickpea Brownies.
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- 2 cups flour
- 1/2 tsp baking powder
- 1 cup sugar
- 3 eggs
- 1/2 cup dark chocolate chips
- 1/2 cup walnuts, chopped
- zest of 1 lemon
- Preheat oven to 350 degrees.
- Combine all ingredients in a stand mixer with the paddle attachment and mix until combined. If you don't have a stand mixer use a spatula or hands to mix.
- Move batter onto a parchment lined sheet pan and shape into a loaf.
- Bake at 350 degrees for 30-35 minutes or until golden.
- Once baked, remove from sheet pan onto a cutting board and let cool completely.
- Slice into 1/2 inch slices then return to the pan.
- Bake again at 350 degrees for 8-10 minutes or until lightly crispy.
- Remove from the oven and let cool.
- Store in an airtight container for up to 10 days.
If there is a nut allergy walnuts can be substituted for more chocolate or dried fruit.
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Nutrition Information:Yield: 12 Serving Size: 1/12 recipe
Amount Per Serving: Calories: 231 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 47mg Sodium: 41mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 2g Sugar: 20g Sugar Alcohols: 0g Protein: 5g