This Chocolate Marble Biscotti has both chocolate and vanilla flavors mixed together in one delicious cookie. It makes the perfect 'breakfast dessert' and is great for taking along to a breakfast potluck! Weight Watchers friendly @ 2 WW points on the blue plan!
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. 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
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.
🔪 InstructionsIf you've never made biscotti before then you need to realize that it's a bit of a time commitment because it requires 2 hours of chilling, 2 bakings and cooling time in between the 2 bakes. It all starts with one simple biscotti vanilla dough that’s then divided so that half of it can be made into a chocolate biscotti dough. From there it’s just blended to get the marbled effect. I start with the two doughs shaped into rectangles then fold the dough over itself a couple of times, reshape, twist. 🎥 VideoThe cook in the video demonstrates a very similar technique to mine: How to marble dough ( Skip to 6:15)💭 Top tipYou'll want to cut the biscotti on an angle, with a serrated knife. I use a serrated bread knife. I've just found it to be the best way to cut biscotti and the King Arthur Baking Company agrees! They list the technique as one of their 'secrets' of great biscotti.👪 Serving and StoringThis recipe seems like it makes a lot, but trust me, it goes fast! However, you can easily cut the recipe in half or double it, as I did. *Do this by adjusting the blue serving size in my recipe (or just do the math :) ) And the leftovers freeze well. You can keep it in a sealed container for a few days or freeze them in a ziplock freezer bag for up to 3 months. My Amazon Recommendations (affiliate links)
📋 Chocolate Marble Biscotti Recipe
Amount Per Serving
Calories 55Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Trans Fat 1g
Vitamin A 49IU1%
* Percent Daily Values are based on a 2000 calorie diet.