Doctor's Review: Medicine on the Move

January 24, 2022
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Double chocolate biscotti

This cookie would go nicely with a scoop of vanilla, pistachio or berry ice cream, or dipped into a cup of good coffee — black or with a few drops of alcohol.

Slicing the baked log into biscotti is tricky, but the crumbs are delicious.

2 c. (500 ml) all-purpose flour (you may need more if the dough is too sticky)

½ c. (125 ml) cocoa powder

1 tsp. (5 ml) baking soda

½ tsp. (2.5 ml) salt

¼ c. (60 g) butter, softened

1 c. (250 ml) granulated sugar

2 large room-temperature eggs

2 tsp. (10 ml) vanilla extract

2 tsp. (10 ml) almond extract

1 c. (250 ml) whole pistachios

5 oz. (150 g) 58- to 70-percent dark cocoa or bittersweet chocolate, chopped or in chips

Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat, or use a nonstick baking sheet.

In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.

In a large bowl, beat the butter and sugar with an electric mixer, until well blended. Beat in the eggs, one at a time, until smooth after each addition.

Beat in the vanilla and almond extracts.

Using a wooden spoon or working with your hands if the dough is stiff, stir the dry ingredients, pistachios and chocolate into the butter mixture. Add a little extra flour if the dough is too sticky.

Divide the dough in half and shape each into a 10-inch (25-cm) long log. Place on the prepared baking sheet and flatten to 3 inches (8 cm) wide.

Bake on the oven’s middle rack for 30 minutes or until firm to the touch. Using 2 spatulas, transfer each log to a rack and let cool for at least 20 minutes.

Reduce oven temperature to 300°F (150°C).

Holding the logs firmly on a cutting board, cut them diagonally into ½-inch (1-cm) thick slices with a bread knife.

Transfer back to the baking sheet and bake, turning over halfway through, for 20 minutes or until dry.

Transfer to a rack and let cool. The biscotti will keep in a tin for about 2 weeks. Makes 36 cookies.


  • Sparkly double chocolate biscotti: before baking, brush logs with beaten egg and sprinkle with raw sugar, such as turbinado or Demerara.
  • Glazed double chocolate biscotti: glaze cooled biscotti partially with melted chocolate.

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