The chocolate chip biscotti with buckwheat are a delicious and naturally rustic variation of classic Tuscan cookies, perfect for those looking for a simple, genuine, and flavorful dessert.
This recipe combines the typical crunchiness of biscotti with the intense and slightly toasted note of buckwheat flour, creating fragrant, crumbly, and irresistible cookies. The dark chocolate chips add a touch of sweetness that captivates both young and old, making these chocolate biscotti ideal for breakfast, as a snack, or served as dessert with a coffee or a glass of vin santo.
Perfect for those who love homemade sweets, these biscotti are also an interesting choice for those who want a lighter and fiber-rich cookie, thanks to the presence of buckwheat.
The recipe is easy, quick, and suitable even for beginners in the kitchen: just a few ingredients, a bowl, and the aroma that spreads during baking will do the rest.
Making biscotti with buckwheat flour and chocolate is a simple way to bring to the table a crunchy, aromatic cookie that’s perfect for dipping.
If you’re looking for a versatile, rustic recipe with authentic flavor, these buckwheat chocolate chip biscotti will soon become a staple in your kitchen.
Ideal for gifting, storing in the pantry, or snacking on at any time of the day, they are a little daily pleasure that smells like home.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer, and Fall
Ingredients
CHOCOLATE CHIP BISCOTTI WITH BUCKWHEAT
- 3 eggs
- 1 1/4 cups flour
- 2 3/4 cups buckwheat flour
- 1/2 cup chopped hazelnuts
- 3/4 cup chocolate chips
- 2 1/2 tsp baking powder
- 3/4 cup sugar
Tools
CHOCOLATE CHIP BISCOTTI WITH BUCKWHEAT
- 1 Oven Electrolux Oven
- 1 Cutting Board cutting board
- 1 Whisk whisk
Steps
In a bowl, mix the eggs with the sugar and baking powder until you get a homogeneous mixture.
Add the all-purpose flour and mix well.
Combine the buckwheat flour, chocolate chips, and chopped hazelnuts.
Knead until you get a soft but moldable dough.
Divide the dough into two parts.
Shape two slightly flattened loaves and place them on a baking sheet lined with parchment paper.
Bake in a static oven at 340°F for 20 minutes.
Remove from oven and let cool for a few minutes.
With a sharp knife, cut the loaves diagonally to obtain the classic biscotti.
Return the cookies to the oven for 6–7 minutes to toast them and make them crunchy.
✨Tips
Balance the flours: buckwheat tends to make the dough crumblier. If you want a crunchier but not too crumbly biscotti, you can use 60% all-purpose flour and 40% buckwheat.
10-minute rest: after shaping the loaves, let them rest for a few minutes. Buckwheat flour absorbs slowly, which stabilizes the shape.
Use a serrated knife and cut with firm but gentle motions.
For more golden cookies, extend the second baking by 1–2 minutes.
For a softer version (which is popular with those who don’t like too hard biscotti), reduce the second baking to 5 minutes.
They remain perfect in an airtight jar for 10–12 days.
If they become too hard, 10 seconds in the microwave will revive them.
FAQ
Is the dough more fragile compared to traditional biscotti?
A little yes, because buckwheat does not contain gluten. Just compact the loaves well before the first baking and cut the cookies when they’re warm, not hot.
How long do biscotti last once baked?
They keep perfectly for 10–12 days in an airtight jar. In fact, they become even better after 24 hours.
Can I add dried fruits besides chocolate chips?
Absolutely yes. Almonds, hazelnuts, or pistachios pair well with buckwheat and make the biscotti crunchier.
Is it possible to make them completely sugar-free?
You can replace sugar with erythritol or a mix of baking sweeteners. The texture will be slightly less golden, but the result remains valid.
Why do my biscotti crumble when I cut them?
Probably the loaf is still too hot. The ideal time to cut is when it’s warm and compact.
Can I freeze the dough?
Yes, you can freeze the loaves already formed. When needed, let them thaw slightly and proceed with the double baking.
How to get crunchier biscotti?
Extend the second baking by 3–5 minutes, turning them halfway through. Buckwheat naturally makes them crumbly, so don’t overdo it.
