Metropolitan Bakery | Since 1993

Chocolate Biscotti

In Italy, biscotti is the term for cookie, but here it is synonymous with a certain crunchy coffee cohort, the king of which is the chocolate biscotti. Learn how to make our version at home, and bring something special to that everyday coffee break.


  • ​3 cups plus 2 tablespoons all-purpose flour
  • ½ cup unsweetened cocoa
  • 2 ¼ teaspoons of baking powder
  • 1 teaspoon of kosher salt
  • ¾ cup (1 ½ sticks) unsalted butter
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • Grated zest of 1 lemon
  • 2 tablespoons coffee liqueur
  • 1 cup bittersweet chocolate chunks
  • 1 cup of whole blanched almonds, toasted


  1. Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper or use nonstick baking sheets.
  2. In a large bowl, sift together flour, cocoa, baking powder, and salt. In a large bowl of an electric mixer, beat the butter and 1 ¼ cups sugar until light and fluffy. Beat in the eggs, one at a time, then add the lemon zest and liqueur. At low speed, add the flour mixture just until combined. Stir in the chocolate chunks and almonds.
  3. Sprinkle a work surface with the remaining ½ cup sugar. Divide the dough in half. Roll each piece in the sugar into a 15” log. Arrange the logs, 3” apart, on 1 prepared baking sheet. Bake for 30 minutes or until center of each log is firm when gently pressed with a fingertip. Cool logs on the baking sheet 1 hour or overnight.
  4. Perheat the over to 300 degrees F. Transfer the logs to a large cutting board. With a serrated knife, slice each log crosswise into ¼-inch thick slices. Transfer the slices, cut side down, to the baking sheets. Bake 12 to 15 minutes until crisp. Transfer the biscotti to wire racks and cool completely.

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