This double chocolate biscotti is everyone’s favourite—everyone who’s tasted them, that is. I’ve been making this recipe for a few years now and even chocolate-timid or calorie-avoidant recipients have come to this tasty dark side.
It’s an absolutely delicious indulgence that’s worth making. I haven’t had one this good that’s store bought. Eat it on its own or dip in coffee, tea, milk, or your beverage of choice, and you are in for treat.
The original recipe was from The New York Times – Union Square Biscotti. I’ve made several modifications to it to suit my taste, including reducing the sugar and switching to semi-sweet chocolate chips. So far, over a hundred people who have received this from me, including my partner’s teams and co-workers pre-Covid, also very much enjoy it this way. The truth is, I can never make enough.
Some of you might be thinking that I must be cruel to post this on January, because many are on some kind of diet. Well, if is a concern, you will be happy to find out that these are pretty low calorie IF you practice a little bit of restraint. Depending on the size of the biscotti, it’s usually around 50 calories a piece for the ones I make (based on the calculation from the Lose It app).
The year my partner and I embarked on a year of calorie-counting, these became a regular treat. And they still are. Apologies for those who cannot have carbs or gluten. I do not have any alternatives at the moment.
