The chestnut and chocolate biscotti are delicious cookies inspired by Tuscan almond biscotti, easy to prepare, fragrant, and tasty. Like classic biscotti, to make them, you need to form dough logs to bake, and then, while still hot, cut them into slices and bake again to get dry, golden, crunchy, and aromatic pieces. They are easy to make with dough that is prepared in just a few minutes using ingredients like flour, sugar, and eggs that we usually have at home. They are also very tasty because we add crumbled chestnuts and chunks of dark chocolate to the dough, making these cookies particularly rustic and inviting. They are also very aromatic because the grated orange zest gives these biscotti a really special scent and aroma. They keep well for up to a month, so we can prepare large quantities and give them as gifts!
The preparation is very simple: beat one egg, two yolks, and the sugar with electric beaters, then add the flours, baking powder, a pinch of salt, and knead well. Then add the remaining ingredients until you get a homogeneous dough. Form two logs on a baking sheet lined with parchment paper and bake them for 30 minutes at 356°F, remove from the oven, and after 5 minutes, cut into slices and bake again for another 15 minutes until the biscotti are golden and crunchy.
Enjoy them traditionally with vin santo, as a sweet end to meals, for a snack, or at any other time of the day, to offer along with other typical Christmas cookies like cavallucci or linzer cookies. Try them and let us know if you liked them.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 25 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients for Chestnut and Chocolate Biscotti
- 2 cups flour
- 1/4 cup whole wheat flour
- 3 eggs
- 3/4 cup sugar
- 2 tbsps butter
- 3.5 oz dark chocolate
- 3.5 oz chestnuts, boiled
- orange zest
- 1/2 packet baking powder
- 1 pinch salt
Tools for Making Chestnut and Chocolate Biscotti
- 1 Bowl
- Electric beaters
- 1 Baking sheet
- Parchment paper
- 1 Oven
How to Make Chestnut and Chocolate Biscotti
Prepare the chestnut and chocolate biscotti by cracking a whole egg and two yolks into a bowl. Set aside the egg whites that will be used later.
Add the sugar and mix with electric beaters until you get a light and foamy mixture.
Sift the two flours with the baking powder and a pinch of salt and incorporate them into the mixture. Initially, mix with a spatula and then use your hands to blend all the ingredients.
Next, add the grated orange zest, coarsely chopped dark chocolate, melted butter, and crumbled chestnuts, and integrate them until you achieve a uniform and compact dough.
Divide the dough into two parts and form two logs on a baking sheet lined with parchment paper, about 12 inches long and 3 inches wide. Beat the leftover egg whites until foamy and brush them over the two logs.
Bake at 356°F for about 30 minutes. The logs should be golden on the outside but still moist and not too hard.
Remove from the oven and let them cool for a few minutes, then cut slices with a sharp knife, no wider than 3/4 inch.
Place the cookies on the baking sheet and bake them again for about 15 minutes.
Remove the chestnut and chocolate biscotti from the oven and let them cool completely on a wire rack before enjoying them.
Simo and Cicci recommend
Chestnut and chocolate biscotti keep for a long time, well sealed in a tin box or airtight container, up to 4 weeks.
You can replace part of the flour with chestnut flour.
You can use chocolate chips instead of coarsely chopped dark chocolate.
