I made a Marble Biscotti that blends chocolate and vanilla in a single cookie and still counts as just 2 WW points on the blue plan, suitable for bringing to a breakfast potluck.

Jump to Recipe

I never thought a morning cookie could be this sly, but my Marble Biscotti hides two moods in one bite. The fold of unsweetened cocoa powder into plain dough gives it a stripe of mischief, while the all purpose flour keeps it honest and crisp.

I bring these to potlucks because people always ask whats in them, then complain they cant stop dunking. It sits between coffee pastry and dessert which makes it great for strange breakfasts.

If you need a simple Chocolate Biscotti to impress, this one will make you grin.

Ingredients

Print Recipe (No Advertisments)

All purpose flour: Gives structure and chew, its mostly carbs and some protein.
Granulated sugar: Adds sweetness and crunch, pure carbs, no vitamins.
Eggs: Bind dough, add protein, moisture and a bit of richness.
Unsalted butter: Adds fat for tenderness and flavor, helps make crisp.
Cocoa powder: Gives chocolate depth, some antioxidants, slightly bitter so balances sugar.
Semisweet chocolate: Melts into pockets, adds cacao flavor and extra sugar.
Sliced almonds: Provide crunch, healthy fats and protein, adds nutty aroma.

Ingredient Quantities

2 cups (250 g) all purpose flour

3/4 cup (150 g) granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

3 large eggs room temperature

1 teaspoon vanilla extract

6 tablespoons (85 g) unsalted butter melted and cooled

1/3 cup (35 g) unsweetened cocoa powder

1/2 cup (90 g) semisweet chocolate chips or chopped chocolate optional

1/2 cup (50 g) sliced almonds or chopped nuts optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F (175 C). Line a baking sheet with parchment paper and set aside.

2. Whisk together 2 cups (250 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 2 teaspoons baking powder and 1/4 teaspoon salt in a bowl.

3. In a separate bowl beat 3 large room temperature eggs with 1 teaspoon vanilla extract until combined, then stir in 6 tablespoons (85 g) melted and cooled unsalted butter.

4. Pour the wet mixture into the dry and stir until a shaggy dough forms; dont overmix, just bring it together.

5. Divide the dough roughly in half. To one half stir in 1/3 cup (35 g) unsweetened cocoa powder until evenly dark; if it seems too stiff add 1 teaspoon milk. Fold the optional 1/2 cup (90 g) semisweet chocolate chips into the chocolate portion and the optional 1/2 cup (50 g) sliced almonds into the vanilla portion if using.

6. Form the two dough portions into long logs about 10 to 12 inches long and 2 inches wide. For a marble look gently press the logs flat into rectangles, stack them (chocolate on vanilla or vice versa), roll up lengthwise and give a loose twist to create swirls. Dont overwork it or the marble will blend into one color.

7. Place the marbled log(s) on the prepared sheet and bake 25 to 30 minutes until firm and lightly browned. Let cool on the sheet for 10 to 15 minutes so it firms up but is still warm.

8. Transfer to a cutting board and slice diagonally into about 1/2 inch thick slices. Lay the slices cut side down on the baking sheet and return to the oven for 10 minutes, flip them and bake another 8 to 10 minutes until dry and crisp. Cool completely on a wire rack before serving.

Equipment Needed

1. Oven (preheat to 350 F)
2. Rimmed baking sheet
3. Parchment paper
4. Two mixing bowls, one big one small
5. Whisk
6. Measuring cups and spoons, plus a kitchen scale if you got one
7. Rubber spatula or wooden spoon for folding and scraping
8. Serrated knife and cutting board for slicing
9. Wire cooling rack

FAQ

Q: What's the best oven temp and bake time for these biscotti? A: Bake the shaped logs at 350°F (175°C) for about 25 to 30 minutes until they feel set and lightly browned. Let them cool 10 to 15 minutes, slice, then do a second bake at 325°F (160°C) about 10 to 12 minutes per side until dry and crisp. Keep an eye on them the second time, ovens vary.

Q: How do I get a clear marble effect without the dough getting mixed into a blob? A: Divide the dough in two, stir cocoa into one half until evenly dark, then gently fold the two halves together a few times before shaping into logs. Don’t overmix, you want streaks not a uniform color. If the chocolate half feels too dry add 1 teaspoon milk at a time.

Q: Any tips for easy slicing so the logs don't crumble? A: Chill the baked logs 20 to 30 minutes first, or let them cool until just warm. Use a sharp serrated knife and a gentle sawing motion, slice at about 1/2 inch thick on the diagonal. If the dough is really soft chill it longer it helps so much.

Q: Can I add chocolate chips or nuts, and when should I add them? A: Yes. Fold in up to 1/2 cup chocolate chips or chopped chocolate and 1/2 cup sliced almonds or nuts into the dough before shaping. Or press them onto the surface of the logs before the first bake for a prettier top. Toast nuts first for more flavor.

Q: How do I store or freeze the biscotti? A: Store in an airtight container at room temp up to 2 weeks, they stay crisp. For longer keep them in the freezer up to 3 months, thaw at room temp. If they soften a bit, pop them in a 300°F oven for 5 to 10 minutes to refresh.

Q: Mine turned out too hard or too soft what went wrong? A: Too hard usually means second bake was too long or oven temp too high. Cut 5 minutes from each side next time or lower the temp a bit. Too soft means underbaked in the second stage or slices were too thick. Bake longer at 325°F until dry and crisp, but watch so they don't burn.

Chocolate Marble Biscotti Recipe Substitutions and Variations

All purpose flour: swap with a cup for cup gluten free flour blend 1:1 (make sure it has xanthan gum) or use whole wheat pastry flour 1:1 for a nuttier, slightly denser biscotti. Almond flour can work but only replace up to half the flour or the dough will be crumbly.
Granulated sugar: use coconut sugar 1:1 for similar sweetness and a caramel note, or brown sugar 1:1 for extra moisture and deeper flavor. If you want liquid sweeteners use about 2/3 cup honey or maple syrup and reduce other liquids slightly, dough will be softer though.
Eggs: for each egg use 1 tbsp ground flaxseed plus 3 tbsp water, so for 3 eggs mix 3 tbsp flax with 9 tbsp water, let sit 5 minutes. Or use 1/4 cup unsweetened applesauce per egg (3/4 cup total) for moisture but expect a chewier texture.
Unsalted butter melted and cooled: replace with the same weight of coconut oil solid 1:1 (85 g), or use neutral vegetable oil 1:1 by volume if you dont mind a slightly different crumb. Vegan stick margarine works 1:1 too.

Pro Tips

1. Weigh your flour and cocoa instead of eyeballing, and sift them first, it prevents lumps and makes the dough less dense so your biscotti stay light even after the second bake.

2. Chill the shaped logs before baking, about 20 to 30 minutes in the fridge or 10 minutes in the freezer if youre in a rush, it helps the marble stay defined and gives much cleaner slices.

3. Slice with a serrated knife or use unflavored dental floss to get smooth cuts, dont saw hard or youll crush the edges, just let the tool do the work and keep slices about the same thickness so they dry evenly.

4. Toast the almonds briefly first for way more flavor, press chocolate chips into the chocolate log instead of overmixing so they dont fall out, and when drying the slices rotate the pan halfway, if some feel soft give them 2 to 4 extra minutes in short bursts. Store completely cool biscotti in an airtight container for up to two weeks.

Chocolate Marble Biscotti Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made a Marble Biscotti that blends chocolate and vanilla in a single cookie and still counts as just 2 WW points on the blue plan, suitable for bringing to a breakfast potluck.

Servings

servings

Calories

271

kcal

Equipment: 1. Oven (preheat to 350 F)
2. Rimmed baking sheet
3. Parchment paper
4. Two mixing bowls, one big one small
5. Whisk
6. Measuring cups and spoons, plus a kitchen scale if you got one
7. Rubber spatula or wooden spoon for folding and scraping
8. Serrated knife and cutting board for slicing
9. Wire cooling rack

Ingredients

2 cups (250 g) all purpose flour
3/4 cup (150 g) granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs room temperature
1 teaspoon vanilla extract
6 tablespoons (85 g) unsalted butter melted and cooled
1/3 cup (35 g) unsweetened cocoa powder
1/2 cup (90 g) semisweet chocolate chips or chopped chocolate optional
1/2 cup (50 g) sliced almonds or chopped nuts optional

Directions

Preheat oven to 350 F (175 C). Line a baking sheet with parchment paper and set aside.
Whisk together 2 cups (250 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 2 teaspoons baking powder and 1/4 teaspoon salt in a bowl.
In a separate bowl beat 3 large room temperature eggs with 1 teaspoon vanilla extract until combined, then stir in 6 tablespoons (85 g) melted and cooled unsalted butter.
Pour the wet mixture into the dry and stir until a shaggy dough forms; dont overmix, just bring it together.
Divide the dough roughly in half. To one half stir in 1/3 cup (35 g) unsweetened cocoa powder until evenly dark; if it seems too stiff add 1 teaspoon milk. Fold the optional 1/2 cup (90 g) semisweet chocolate chips into the chocolate portion and the optional 1/2 cup (50 g) sliced almonds into the vanilla portion if using.
Form the two dough portions into long logs about 10 to 12 inches long and 2 inches wide. For a marble look gently press the logs flat into rectangles, stack them (chocolate on vanilla or vice versa), roll up lengthwise and give a loose twist to create swirls. Dont overwork it or the marble will blend into one color.
Place the marbled log(s) on the prepared sheet and bake 25 to 30 minutes until firm and lightly browned. Let cool on the sheet for 10 to 15 minutes so it firms up but is still warm.
Transfer to a cutting board and slice diagonally into about 1/2 inch thick slices. Lay the slices cut side down on the baking sheet and return to the oven for 10 minutes, flip them and bake another 8 to 10 minutes until dry and crisp. Cool completely on a wire rack before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.