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Brownie Biscotti
SUBMITTED BY:
PA.GRANNY
PHOTO BY:
poofietomato
"A chocolate version of an Italian favorite. You can substitute milk for the water in the egg wash, if you wish."
RECIPE RATING:
Read Reviews
(243)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
45 Min
READY IN
1 Hr 55 Min
Original recipe yield 30 cookies
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/3 cup butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts
1 egg yolk, beaten
1 tablespoon water
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.
Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.
Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.
Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.
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REVIEWS
Reviewed on Jan. 15, 2004 by Flashsmith
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Flashsmith
Jan. 15, 2004
It's the only biscotti my husband asks for! I omit the chocolate chips, use pecans, and dip them in melted Hershey candy bars when they are done and cold. I also gave some to friends in gift baskets at Christmas. Everyone loved them. I have never had a single problem with crumbling or any of the other problems people have had. I shape them on a cookie sheet lined with parchment paper (wet your hands so it doesn't stick!) then bake. When it's time to cut you can lift the whole thing off by holding the paper. I never let it cool more than 10 minutes before cutting. I use my very sharp bread knife to gently saw through the biscotti. When it's cut I lift the pieces off with a spatula and put them back on the cookie sheet (without the paper) for the second bake. It works for me!
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20 users found this review helpful
It's the only biscotti my husband asks for! I omit the chocolate chips, use pecans, and dip...
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Reviewed on Mar. 3, 2003 by MOMMYATHOME
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MOMMYATHOME
Mar. 3, 2003
Excellent flavor, however my biscottis burned a little in the second baking. I found in a cookbook to lower the temp of the oven the second time around to 250. I tried it again and they turned out perfect. We even ate the semi-burnt ones!
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18 users found this review helpful
Excellent flavor, however my biscottis burned a little in the second baking. I found in a...
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Reviewed on Mar. 3, 2003 by MARY00
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MARY00
Mar. 3, 2003
Thank you very much for this recipe!! It is truly the best chocolate biscotti recipe I've tried. What a great chocolate flavor the chocolate chips added! I followed your instructions and never broke a single slice. Try to start cutting with a sarrated knife on one end of the biscotti and slice to the opposite end slowly for best results. I am making more tomorrow to take to a church dinner on Sunday!
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12 users found this review helpful
Thank you very much for this recipe!! It is truly the best chocolate biscotti recipe I've...
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Reviewed on Jan. 15, 2004 by DONNAINNC
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DONNAINNC
Jan. 15, 2004
Just one word.....fabulous! I made these yesterday...actually...two batches of them. I took the advice of others and did several things. I added additional coco powder and a pinch of salt as that definitely does bring out the chocolate flavor. Also....I only let then cool for 20 miniutes instead of the recommended 30 minutes and....they cut perfectly. I returned them to the oven after adding just a touch of sugar for only 5 minutes on each side as others also suggested and they were perfect! My mom raved over them...brought her some last night and again this morning :) My husband brought them to work this morning and I am just waiting to hear what everyone though but I am sure....they will definitely be a winner!!! I know that I will be using this one again and again :)
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10 users found this review helpful
Just one word.....fabulous! I made these yesterday...actually...two batches of them. I took...
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Reviewed on Aug. 29, 2002 by BARBIE0492
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BARBIE0492
Aug. 29, 2002
this was excellent! It's the best biscotti I have ever had. It did not break when cutting it as others had said. I dipped it in white chocolate and delicious!
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10 users found this review helpful
this was excellent! It's the best biscotti I have ever had. It did not break when cutting it...
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Reviewed on Dec. 23, 2002 by
IRISHWARE
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IRISHWARE
Dec. 23, 2002
These biscotti's are AMAZING!!! I noticed some of the reviewers had problems with crumbling, so I baked the first time only until firm. I let them cool and no problems cutting them! I cooked them on a silpat too. Great for baking...nothing sticks. These are going to be made over and over!! Thanks Linda!!
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8 users found this review helpful
These biscotti's are AMAZING!!! I noticed some of the reviewers had problems with crumbling,...
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Reviewed on Dec. 4, 2005 by
Mallinda
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Mallinda
Dec. 4, 2005
You have to remember that these are biscotti, not gooey chocolate cookies or brownies, and they will not be as sweet or soft as cookies or brownies. They're easy to make, shape and cut, and have an understated chocolate taste. I thought the egg wash gave the tops a nice smooth, shiny appearance and would not leave it off. However, at least for my oven, the timing is off, and on the second baking the bottoms were starting to burn after only 10 minutes. Perhaps the second baking requires a lower temperature to harden the biscotti without burning them.
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7 users found this review helpful
You have to remember that these are biscotti, not gooey chocolate cookies or brownies, and...
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Reviewed on Jul. 19, 2003 by R. B. Miller
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R. B. Miller
Jul. 19, 2003
Excellent recipe! Found that the cookies cut much better with a sharp butcher's knife. The nuts kept sticking to my serated knives (and I tried several) which caused the cookie to break. The sharp butcher's knife cut them easily and cleanly making a much nicer looking cookie. Taste is great, Too!
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7 users found this review helpful
Excellent recipe! Found that the cookies cut much better with a sharp butcher's knife. The...
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Reviewed on Dec. 13, 2002 by JKBAUER
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JKBAUER
Dec. 13, 2002
The dough was a little sticky so have some extra flour on hand for your hands and board. I would bake it a little less next time as well. The recipe was really good. I drizzeled a little extra melted chocolate on top. I broght the cookies to a wedding shower brunch and received wonderful complements.
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7 users found this review helpful
The dough was a little sticky so have some extra flour on hand for your hands and board. I...
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Reviewed on Jan. 25, 2004 by
RENEESM
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RENEESM
Jan. 25, 2004
These were great! I used almonds instead of walnuts, sweetened cocoa instead of unsweetened, and regular size Chocolate chips instead of the mini ones. I baked them for 10 minutes to toast them at 350. They were just what i was looking for. Can't wait to share them!
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