Chocolate Pine Nut Biscotti

Chocolate Pine Nut Biscotti

These rich and decadent Chocolate Pine Nut Biscotti have a tender texture and are the perfect finish to any elegant meal.
Course Biscotti
Cuisine Italian
Servings 2 1/2 dozen
Author Marisa


  • 1 cup plus 2 tablespoons unsalted butter softened
  • 1 cup light brown sugar firmly packed
  • 1/2 cup plus 3 tablespoons granulated sugar
  • 3 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon pure almond extract
  • 2 1/2 cups all purpose flour
  • 3/4 cup plus 2 tablespoons cocoa powder I used dutch dark cocoa
  • 1/3 cup durum semolina flour or fine corn meal
  • 1/2 teaspoon fine salt I used fine sea salt
  • 1 1/4 cups lightly toasted pine nuts
  • 3/4 cup bittersweet or semi-sweet chocolate chunks or chocolate chips
  • 1 egg whisked with 2 tablespoons of water for egg wash (brushing over the unbaked logs)
  • turbinado sugar for sprinkling over the unbaked logs


  • Preheat the oven to 350 degrees F.
  • Line a cookie sheet with parchment paper and set aside.
  • In a large bowl cream together the butter with both sugars for a couple of minutes or until light and fluffy.
  • Add in the eggs one at a time, until each is fully incorporated.
  • Stir in both the vanilla and almond extracts.
  • In a medium sized bowl, sift together the flour, cocoa powder, durum semolina and the salt.
  • Add the flour mixture to the butter mixture and stir just until blended. You will have a soft dough.
  • Stir in the pine nuts along with the chocolate chunks until evenly distributed.
  • Transfer the dough onto a floured work space and divide in two.
  • With floured hands roll out the dough into a 12 inch log and transfer to the prepared cookie sheet. (At this point, it helps to have the cookie sheet nearby for easy transfer)
  • Repeat with remaining half of dough.
  • The dough will spread during baking so make sure they are 2 inches apart.
  • Using a pastry brush, lightly brush the biscotti logs with the egg wash.
  • Sprinkle generously with the turbinado sugar.
  • Bake for 30 minutes and when ready the tops should feel firm to the touch.
  • Remove the biscotti from the oven and allow them to cool on the cookie sheet for about 15 to 20 minutes, because this will make them easier to slice.
  • Transfer the logs to a cutting board and slice each log, one at a time, into 1/2 inch slices.
  • Place the sliced biscotti upright on the baking sheet.
  • Return the cookie sheet to the oven and turn the oven off.
  • Keep in the oven for 30 minutes so that the biscotti slowly dry out as the oven cools off.


Recipe is adapted from "Another Cup of Sugar" by Anna Olsen