More Crunchy Munchy Biscotti

| December 29, 2012

We all know and love traditional biscotti since it satisfies both the need for sweet and the craving for crunch.  This recipe also satisfies the “Chocoholics” in your family and at only 80 calories each with chocolate dip, it packs a lot of sweet satisfaction.  These biscotti store beautifully in a tin and are great to have in the freezer for unexpected guests or when you need a sweet snack.



Preheat oven to 325 degrees F


chocolate biscotti

Photo courtesy of creative commons

  • 2 eggs
  • 2 egg whites
  • 1 tsp. of pure vanilla extract
  • ½ tsp. almond extract
  • 1 cup granulated sugar
  • 2 cups all purpose flour
  • 1/3 cup unsweetened cocoa
  • 1 tsp. baking soda
  • 2 tbsp. instant espresso powder
  • ½ cup chopped walnuts or pecans
  • dash salt


Lightly grease a cookie sheet.

With an electric mixer combine eggs, egg whites and extracts.  Mix until well combined.  Add the sugar, flour, cocoa, espresso powder, soda and salt.  Beat until a dough forms.  Add in nuts.

Turn the dough onto a lightly floured board. With floured hands, knead the dough several times.  Divide the dough in half. Form the dough into two flat logs.  Place the logs on the cookie sheet about three inches apart so they have room to spread when baking.  Bake for 40 minutes.

Remove from the oven and cool.

Yield 2-1/2 dozen

OPTION- In a double boiler or heavy pans, melt 12 ounces of high quality, semisweet chocolate over low heat.  When melted hold the biscotti by the end and dip halfway into the chocolate. Place on waxed paper to dry.  Enjoy!


Charlotte “Tish” Goldblatt