Oh So Good Chocolate Nut Biscotti

As a former teacher I think I have the right to say that teachers love a treat…. especially food! When I worked in a school and the word was put out that there were donuts, or cake, or fruit, or burritos or really anything in the teacher’s lounge you had better get your running shoes on because if you didn’t get there early the gettin’ was gone. At the school my kiddos go to the PTA must have heard the word on teachers liking goodies. The first Friday of each month they put out a spread in the teacher’s lounge to celebrate all the teacher birthday’s for that month. So I do my part – every other month or so I bake.

I sometimes just whip up a box of brownies, but more often than not, I use this opportunity to try a new recipe. Last month I tried Chocolate Nut Biscotti.

I really like Biscotti – it’s especially fun to dip it in coffee – but I’ve never made it. I found this recipe on the inside wrapper of a bar of Ghirardelli baking chocolate and I thought I’d give it a go. Not only was it pretty easy to make (even though there are MANY steps) it was DELISH. So delish that I sent half to my kid’s school and the other half to work with My Man so I wouldn’t gorge on the chocolatey goodness. There’s coffee and lots of butter in the dough and it’s dipped in chocolate. Seriously worth making.

Because the recipe was from a Ghirardelli wrapper, of course it’s going to tell you to use their chocolate, but if you have a favorite brand I’m sure it’ll do too. The recipe makes about 30 biscotti.

Be sure after making these that you store them in the fridge. If you keep them at room temperature the chocolate gets all melty (at least it did in my house).

Ghirardelli Chocolate Nut Biscotti

  • 2 eggs
  • 2 TBS instant coffee
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 cup chopped nuts (I used almonds)
  • 1 bar(4 oz) Ghirardelli 60% Cacao Bittersweet Baking Bar, melted (I think that this is a fancy way of saying semi-sweet. I melted the bar in the microwave)


  • 2 bars (8 oz) Ghirardelli 60% Cacao Bittersweet Baking Bars
  1. Preheat oven to 325F
  2. Lightly butter and flour a large baking sheet
  3. Stir in eggs, instant coffee, and vanilla in a small bowl until well blended, set aside.
  4. Mix the flour baking powder and salt in a medium bowl, set aside.
  5. Beat butter and sugar in a large bowl with an electric mixer set on medium speed until light and fluffy
  6. Beat in the egg mixture
  7. Gradually add the flour mixture, beating well after each addition.
  8. Stir in the nuts and chocolate.
  9. Divide the dough into 2 equal portions.
  10. On a lightly floured surface, shape the dough into two logs, each 14″ long, 1 1/2″ wide and 1″ thick.
  11. Place the logs 4″ apart on the prepared baking sheet.
  12. Bake for 25 minutes or until lightly browned.
  13. After cooling, cut each log diagonally into 3/4″ thick slices.
  14. Bake for an additional 12 minutes or until slightly dry.


  1. Melt chocolate
  2. Dip each of the biscotti halfway into the melted chocolate
  3. Place the biscotti on a wax paper-lined tray.
  4. Refrigerate until the chocolate is firm.

If you give this a try, let me know – I’m always curious to see if y’all like what I do.


5 responses to this post.

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