📋 Chocolate Marble Biscotti Recipe

cup of coffee in a black mug on a black plate with 2 pieces of chocolate marble biscotti on the plate and a jar of biscotti in background

5 from 6 votes

📋 Chocolate Marble Biscotti Recipe

This Chocolate Marble Biscotti has both chocolate and vanilla flavors mixed together (marbled) in one delicious cookie. It makes the perfect 'breakfast dessert' and is great for taking along to a breakfast potluck! They are also Weight Watchers friendly.

Course breakast, Dessert, Snack

Cuisine Italian

Keyword biscotti, chocolate, homemade, marble, marbled

Special Diet Vegan

Prep Time 20

Cook Time 50

Chilling & cooling 3

Total Time 4 10

Servings pieces

Calories 55kcal

Author Terri Gilson

Ingredients

¼ cup unsalted butter softened
1 cup white granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 eggs
½ teaspoon vanilla
2 ¼ cups flour
¼ cups all-purpose flour
¼ cup cocoa

Egg Wash

1 egg
1 tablespoon water

US Customary - Metric

Instructions

Heads up: There is a 2 hour chilling time before baking.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds, then add sugar, baking powder, baking soda, and salt; beat until combined. .
Beat in the 3 eggs and vanilla extract until combined. Beat in 2 cups of flour, beating in as much of the flour as you can with the mixer. Stir in any remaining of the 2 cups of flour with a large spoon.
Divide into 2 portions.
Add the remaining flour into one portion and mix with hands until combined.
Add the cocoa into the other portion and knead with hands until well combined. You may need to add a little flour (1 tablespoon at a time until it isn't too sticky to work with)
**Cover and refrigerate for 2 hours or until dough is easy to handle.
Preheat oven to 350 degrees F/ 175 degrees C. Divide each dough in half, then put the halves together.
Then flip them on top of each other.
Start folding and twisting and mixing,
Keep doing this until the you get the desired marble effect (see video in NOTES)
Shape each half into a 12 inch log about 1 ½ inches thick.
Place logs on separate, lightly greased cookie sheets (*I use nonstick cooking spray). Flatten each log to a ¾ -1 inch thick loaf. (they will bake up quite a bit, so don't worry if they are very flat)
Egg Wash: Combine the 1 egg and 1 tablespoon of water to make an egg wash. Brush egg mixture over loaves. You won't use all of it (maybe ½ - ⅓)
Bake in preheated oven for 25- 30 minutes or until very lightly browned. Cool loaves on cookie sheet for 10 -15minutes, then carefully move to cooling rack.
Cool another 45-50 minutes or until completely cooled
2nd Bake:
At this point, I like to rewash and spray my baking pans.
When the loaves are cool, preheat oven to 325 degrees F/160 C. Transfer loaves to a cutting board. Cut each loaf diagonally in ½ inch thick slices with a serrated knife. Lay slices, cut sides down on cookie sheet. Bake in the preheated oven for 5-10 minutes until lightly browned on bottom.
Turn slices over and bake 5 -10 minutes more or until biscotti are dry and crisp. Transfer to wire rack. Cool.