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+ servings

SRC: Chocolate Biscotti

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Prep Time 10 mins
Cook Time 1 hr 30 mins
Course Cookies
Servings 30


  • 3 eggs at room temperature
  • 1 cup sugar
  • 2 cups all-purpose flour
  • ¾ cup yellow cornmeal
  • 1 ½ tsp. baking powder
  • 1 tsp. salt
  • 8 oz. semisweet chocolate


  • 1. Preheat oven to 325. Line a large baking sheet with a silpat or parchment paper.
  • 2. Combine the eggs and sugar together in the bowl of your stand mixer. Beat for 3 minutes; until pale yellow and fluffy.
  • 3. Meanwhile, in a large bowl combine the flour, cornmeal, baking powder and salt. Then slowly add the flour mixture to the stand mixer and beat until combined. Let stand for 5 minutes.
  • 4. Use a rubber spatula sprayed with non-stick cooking spray to scoop the dough into two equal sized logs on the prepared baking sheet. Wet your hands and mold the dough into log shapes. Bake for 30-35 minutes or until lightly browned.
  • 5. Transfer to a wire rack and let cool for 5 minutes. Slice the logs into ½" long strips. Place the strips back onto the baking sheet and bake for another 20-25 minutes or until golden brown. Transfer again to the wire rack and let cool to room temperature.
  • 6. Melt the chocolate and dip one end of the biscotti into the chocolate, using a wooden spoon or pastry brush to cover the biscotti evenly and shake off excess chocolate. Place the biscotti on a baking sheet covered with wax paper.
  • 7. Refrigerate until the chocolate is firm, at least 30 minutes. Transfer to an airtight container to keep for 4 days or wrap in foil, place in a reseable bag and freeze for up to three weeks.  


Slightly Adapted from: The Cookin' Chemist

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword baking, biscotti, breakfast, brunch, chocolate, dessert
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