Chocolate Walnut Biscotti

Easy to bake and easy to store, this Chocolate Walnut Biscotti will pair perfectly with your morning cup of tea/coffee or a glass of milk. These dry, twice-baked Italian cookies are moreish and so nifty that you can even pair them with an ice cream and serve as dessert, or serve them with a glass of wine. Unlike most cookies, biscotti lasts for few weeks in an airtight jar.

Chocolate Walnut Biscotti 1Chocolate Walnut Biscotti | Playful Cooking Chocolate Walnut Biscotti 3

I remember Dad bringing these toasted cookies which tasted like cake but were hard, crispy and perfect to dunk in a glass of warm milk. We would call it cake biscuit. These biscuits were baked fresh in a local bakery and Dad used to always bring those in small batches to last a week. It was only after several years did I learn the actual name of those biscuits. Biscotti! A kind of cookie that is twice-baked, oblong-shaped, dry, crunchy and typically almond flavor.

When Avyan started on solid food, these crunchy cookies became his favorite evening snack. Especially, the kind of biscotti that I grew up eating as it was more easily available in India. The texture of those cookies is tad bit different than the authentic biscotti. But it was equally cake-like and tasty. It was my evening tea’s best friend and soon it became Avyan’s too.

Chocolate Walnut Biscotti | Playful Cooking Chocolate Walnut Biscotti | Playful Cooking Chocolate Walnut Biscotti | Playful CookingChocolate Walnut Biscotti | Playful Cooking

After we moved back last year, the first thing that we did was take a Costco membership. Quite typical, right? On our first trip to Costco, Avyan grabbed this ginormous jar of almond biscotti and he wouldn’t let go. We couldn’t stop him from opening it at the store. Seeing him enjoy the biscotti so much, I obviously got motivated to bake some chocolate biscotti for him. Of course, it took me only half the year to finally implement the plan! But I did it.

Baking biscotti is easy. Like most cookies, you cannot over mix the dough. Otherwise, it will turn hard. Shaping the dough is also quite crucial for uniform even baking. After the first bake, it’s important to let it cool completely before you slice it into oblong-shaped cookies. If you try to slice it while it’s still hot, it will crumble. This happened with me. Once the second bake is done, allow the cookies to cool down completely before you store it.

Chocolate Walnut Biscotti

Author: Kankana Saxena


  • ½ cup butter softened at room temperature
  • ¾ cup sugar
  • zest of 1 lemon
  • 2 eggs
  • cup all-purpose flour
  • ¼ cup cocoa powder
  • ¼ teaspoon salt
  • ½ cup walnuts


  • Preheat the oven to 350F.
  • In a bowl, add butter, sugar and lemon zest and whisk until its smooth. If you are using the stand mixture, use the paddle attachment.
  • Drop the eggs and whisk until its smooth.
  • In a separate bowl, whisk the dry ingredients (flour, cocoa powder and salt).
  • Add the dry ingredients to the bowl with wet ingredients and whisk until it forms a dough. Do not over mix it.
  • Finally, drop the walnuts and using a rubber spatula, mix it with the dough.
  • Place the dough on a baking tray and shape it like a 2-inch wide log.
  • Place the tray on the middle rack of the oven and bake for 35 minutes.
  • After 35 minutes, take out the tray and place the baked log on a wire rack for 20 to 30 minutes or until it’s cooled down completely and easy to handle.
  • Preheat the oven once again to 350F.
  • Using a sharp serrated knife, cut the log carefully into ½ inch thick slices.
  • Place the slices on the baking tray and bake it at 350F for 10 minutes and then flip the cookies. Continue baking for another 10 minutes.
  • Once done, cool the cookies on the wire rack before storing it in an airtight jar.


Serving: 1About 12 to 14 cookies

Chocolate Walnut Biscotti | Playful Cooking

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Comments are closed.

  • Deborah wilson
    Deborah wilson
    June 29, 2017 at 4:00 AM

    Do you think I could use maple syrup in place of sugar and how much thanks

  • Laura | Tutti Dolci
    Laura | Tutti Dolci
    June 9, 2017 at 5:08 PM

    I love biscotti and these look so rich and chocolatey – the perfect treat with my afternoon coffee! 🙂

  • Abbe@This is How I C
    [email protected] is How I C
    June 6, 2017 at 2:59 PM

    I’m so excited! A new biscotti to try!

  • Janani
    June 6, 2017 at 11:30 AM

    Gorgeous pics and beautiful video kankana!! That biscotti looks soooo 😋😋

  • Meg | Meg is Well
    Meg | Meg is Well
    June 6, 2017 at 8:41 AM

    Those look amazing! Biscotti is a cookie I always mean to make but never do. They taste soooo good with coffee though so really I need to get on it. The chocolate dough picture is making me drool-I totally would have licked everything clean!

  • Kelsie
    June 6, 2017 at 8:06 AM

    This biscotti looks so delicious! My grandma always made biscotti when I was growing up so I have very fond memories of those crunchy cookies :). Hope your week is going well Kankana!

  • Aparna somani
    Aparna somani
    June 6, 2017 at 2:04 AM

    Absolutely love the pics. Gonna try them asap.

  • angiesrecipes
    June 6, 2017 at 1:48 AM

    I too love the add of lemon zest to these twice baked chocolate biscuits. Beautiful photography as always!

  • Rosa
    June 6, 2017 at 12:12 AM

    They look delicious! That zest of lemon is a great addition; perfect for taking these biscotti to the next level.