Rating: 3.75 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

Biscotti are perfect for dunking, so give them as a holiday gift in a cafe-au-lait bowl: Stand them in the bowl, stretch cellophane over the top to the bottom, and tie with a ribbon.

Martha Stewart Living, December/January 1996

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Credit: James Merrell

Recipe Summary test

Yield:
Makes 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees. Melt butter and chocolate in double boiler set over, but not touching, simmering water. Stir until smooth.

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  • Sift together cocoa, flour, baking powder, and salt. In electric mixer, beat sugar and eggs on medium speed until lightened. Add vanilla. On low speed, add chocolate mixture, then flour mixture. Stir in nuts and raisins. Dough will be soft.

  • Turn dough out onto lightly floured surface. Form two 9-inch-long-by-3 1/2-inch-wide logs on parchment-lined baking sheet.

  • Bake until dough sets, 30 minutes. Cool 15 minutes. Reduce oven to 275 degrees. Cut dough on diagonal into 1/2-inch slices; place cut side down on baking sheet. Bake 20 minutes. Turn over; bake 20 minutes, until slightly dry. Let cool on wire rack. Store in airtight container.

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Reviews (2)

8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
08/06/2008
I make the one from Martha's Cookie book, (no raisns) add Walnuts and Pecan's which I toast first add them last so not to break them up much, I fold them in. I Love this recipe on the softer side, more soft then not, I make 1/2 and batch to have them really fresh and bake that 14 minutes, let cool for about 10 to 15 min. then slice , and bake only for 7 minutes. (1/2 batch remember). they cool on a rack, and are more of a brownie texture not hard cookie, LOVE them.
Rating: Unrated
12/13/2007
I love the flavor of this cookie but it always crumbled. This year I cooked it 8 minutes longer and cooled it 30 minutes before cutting. I was generous with the size of the cookie and nearly all of them held together.