I started making biscottis several years ago for family members and when it became an instant hit I decided to make these twice baked Italian treats as Christmas presents for people in the neighbourhood. These cookies are a perfect accompaniment with a warm cup of coffee. Dunk these yummy treats into the coffee and soften up the hard texture of the cookie and enjoy the citrus and chocolatey flavours.

Makes about 2 dozen

Preheat the oven to 325 Degrees F.


  • 2 cups all-purpose flour
  • 3/4 fine yellow cornmeal
  • pinch of salt
  • 1-1/2 tsp baking powder
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 tbsp orange zest
  • 1 tbsp lemon zest
  • 1 cup semi sweet chocolate chips

1. Preheat the oven to 325 F and line a large baking sheet with parchment paper. In a mixer with the paddle attachment, add in the eggs and the granulated sugar and beat the mixture for about 2 minutes. The mixture should be pale yellow in colour and fluffy in texture.

2. In a large mixing bowl, stir in the all-purpose flour, cornmeal, baking powder and the pinch of salt. Then stir in the zest of the orange and lemon. Turning the mixer on low speed, slowly add in the flour mixture. The dough should start to come together and it should be slightly sticky in texture. Gently mix in 1 cup of chocolate chips using a rubber spatula. Let the dough stand for about 5 minutes so it'll be easier to handle.

3. Using a rubber spatula, scoop half of the dough onto one side of the prepared baking sheet, then do the same onto the other side. Have a small bowl of water on hand and slightly moisten your hands then start shaping the two mounds of dough into two logs. Put it into the oven and bake it for about 35 minutes. Cool the biscotti logs for 5 minutes then using a serrated knife, cut the logs diagonally into 1/2" thick slices.

4. Put the biscotti pieces back onto the baking sheet cut side down and put it back into the oven for an additional 20 minutes. If you would like the biscottis to be a bit softer in texture bake it for 13-15 minutes instead.

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