Grandma Batali's Chocolate Biscotti

December 20, 2016

Test Kitchen-Approved

Author Notes:

This is one of my favorite recipes to make during the holidays because it reminds me of countless hours crowding my grandmother in the kitchen while she baked these traditional Italian biscotti to enjoy while opening presents!

Mario Batali

Makes: 4 to 5 dozen


  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 2/3 cups sugar
  • 1 teaspoon baking powder
  • 3 large eggs
  • 4 egg yolks
  • 1 tablespoon Amaretto
  • 3/4 cup hazelnuts, skin on
  • 1/2 cup mini chocolate chips
In This Recipe


  1. Preheat the oven to 350° F.
  2. In a large mixing bowl, stir together the flour, cocoa powder, sugar, and baking powder. In a separate bowl, whisk together the eggs, egg yolks, and Amaretto.
  3. Add the wet ingredients to the dry ingredients and stir until the dough comes together, about 1 minute. Add the hazelnuts and chocolate chips and mix until just incorporated.
  4. Roll the dough into 3 logs about 10 inches by 2 inches and place on an ungreased baking sheet. Bake for 20 minutes until light golden brown and remove from the oven.
  5. As soon as they are cool enough to handle, cut the logs into slight diagonal pieces 1/3-inch thick and arrange cut side down on the sheets. Lower the heat to 275° F, return the pieces to the oven, and bake 40 minutes longer, until crisp and dry. Allow to cool.

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Reviews (2) Questions (1)

2 Reviews

Liz January 4, 2017
I followed the recipe exactly and am noting the following: a) the dough is very sticky and I don't know how you can roll it into logs without using extra flour b) it says do the first bake at 350 until it is light golden brown. Not a good direction as these are very dark chocolate and c) the first bake onan ungreased baking sheet caused them to stick like crazy.
the M. July 21, 2017
I don't know how long ago you tried this - but I am a frequent biscotti baker and Mario left out some crucial intel if you have never made biscotti before. <br /><br />The key with the batter is an egg/flour ratio - you want a sticky dough that just barely slops off of the beater. When reading a biscotti recipe - the size of the egg matters - bigger eggs, you need a little more flour. I actually added almost a half cup more flour to get the consistentcy I was looking for.<br /><br />Second, key to rolling log and baking - use parchment paper. To roll log, spread a good amount of flour in a circle about 6inches in diameter. Then put about a third of the dough in the middle and liberally sprinkle flour on top and on your hands - know you can roll! Or rather shape as I find biscotti dough doesn't really roll. So shape the biscotti into flattishsh shape about 10x3" blocks. Then you are ready to bake! The flour gives a pretty, crackly rustic cookie and you can't taste the flour. You can roll in hazelnut flour if you are worried about tasting the flour. That comes out stunning!