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Chocolate Chip Biscotti

I’ve told you all this before.  When I want to score extra brownie points with Fritz, I bake him some sort of tea or coffee dunkable treat.

When I want extra extra brownie points, I add chocolate.

When I want to perpetuate the irony that is my life, I make them with whole-wheat flour.  Or at least half whole-wheat flour.

Welcome to my world.

Chocolate Chip (half) Whole-Wheat Biscotti (adapted from The Ivory Hut)

  • 3 eggs
  • 1 t vanilla extract
  • 2 C flour (I used half whole-wheat, half all-purpose)
  •  1/2 C sugar
  • 2 t baking powder
  • 1/4 t salt
  • 1 C walnuts
  • 1 C chocolate chips

Preheat the oven to 300 degrees.  Combine the dry ingredients, then add the wet.

Mix until just combined, then toss in the walnuts and chocolate chips.  You can use toasted or raw walnuts for this (or any nuts).  Totes up to you.

Divide the dough in half and form into two long logs the length of your baking sheet.  I used a nonstick baking mat, but you can lightly grease the pan as well.

Squash it.  Try to squash it kind of prettily, but it’s not really a big deal.

Bake on the middle rack for about an hour, until pretty and golden.

Let it cool for a few minutes, then slice each loaf into pieces.  Arrange them on their side, and return to the oven to dry out at a lower temperature (around 200-250 should be fine).

You can dry out biscotti as much as you want.  If you are anything like me, you want them to be rock hard.  Others may enjoy them still slightly moist.

These were nice–not too sweet (I don’t like biscotti to be like candy, or cookies, really) and just enough chocolate and nuttiness.

If you want, you can increase the sugar to a whole cup–that’s the way it was originally posted.  I just knew I’d want them less sweet.

My life is a contradiction, you know.  Lower sugar, half whole-wheat treats with chocolate chips.

What are ya gonna do about it?

We just finished watching Contagion, and if you’ll excuse me, I have to go wash my hands.  Twice.


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  1. Caitlin

    lol, I just watched that last week and I’m all paranoid now too. Don’t touch your face!!!! lol
    I have some cinnamon chips I just bought. I think I might try this recipe with those instead of chocolate chips. Or maybe do a half and half. Hmmm…
    They look super easy to make!

  2. Jen

    They look so easy to make and the pictures are gorgeous!

  3. Cait @ A Bicycle Built for Two

    Those look delish! And I love the mug :) Wish I was there enjoying one with you. But wait…next weekend I WILL BE! (Well, enjoying some type of Amish treat at good ole’ Shady Maple)

    1. Lauren Zietsman

      My mom gave me that mug for Christmas and it made me think of you!

  4. alyssa

    These look unreal!! Is there ANY possible way you know of to avoid using the eggs? Any substitution (non-dairy) that would work?

    1. Lauren Zietsman

      The only thing I could thing of is to try a flax egg or chia egg…I don’t know how well it would work to replace three eggs, but you could definitely try! 1 flax egg= 1 T flaxseed (ground) or whole chia in 3 T water–let it sit until it gels up like an egg

  5. Nuts about food

    I like this kind of contradiction!

  6. Jenny @ BAKE

    These photos are absolutely stunning! I love biscotti, I can’t wait to have a go at this recipe!

  7. Heidi Bundles Of Hugs

    As always, your food looks delicious! I can’t keep up with printing recipes and actually getting around to making all this yummy food. I wish I had more time ahh! Sooo want to try this recipe!

  8. Tracy Walker

    Lauren, Taylor just made these last night. I helped with the mixing ! They are VERY delicious. I have had to put them out of sight so I stop eating them! I think white chips, craisins, different nuts etc. all could be a great variation. Thanks for the recipe. ~”Taylors Mom”

  9. Sarah

    Made these today and they are delicious! Had to use mayo as a substitute for one egg since I only had 2 eggs. Turned out fine but I did have to add some milk so the dough would stick together. Would have been fine probably had I had 3 eggs. Also I did not have to put mine in the oven for an hour the first time, only about 30 mins, but they were in the oven for a long time the 2nd time since I wanted them hard, like you. Great recipe for my 1st time making biscotti!

  10. Lauren

    I was just curious if i could replace the flour with spelt flour instead. If so, are there any modifications I should make?


    1. Lauren Zietsman

      You probably could—with biscotti I find the flour texture doesn’t matter too much since you are going to dry the heck of them out anyway! Try and let me know how it works.

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