Chocolate With Francois Chocolate Nut Biscotti

by Joanne on January 1, 2012

Are you a dunker?  If you’re a dunker you have to love biscotti.  It’s the perfect crisp cookie to enjoy dipped dunked in tea or coffee. 


This month’s Francois Payard’s recipe, Chocolate with Francois, was all about crisp, nutty, chocolate biscotti.  Essence of anise in a chocolate nut, twice baked cookie.

It doesn’t get any better.


Makes 18 – 25 biscotti – depending on how large/small you slice them.

  • 3 TBS unsalted butter
  • 1/2 cup sugar
  • grated zest of one orange
  • 2 large eggs
  • 2 cups flour (more for rolling)
  • 1/3 cup cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 TBS aniseed
  • 1 cup pistachios, toasted (*I used sliced almonds)
  • 1/2 cup hazelnuts, toasted (*I used walnuts)

Preheat the oven to 350 F and line a baking sheet with parchment paper.

Combine the butter, sugar, and zest  until light and fluffy.

Beat in eggs until well combined.

Whisk together the flour, cocoa, baking soda, baking powder, salt and aniseed until combined.

Add the flour mix to the butter mix and beat on low speed until half way combined.

Add the nuts and mix until incorporated.

Dust a work surface with flour and form the dough into a 12 inch log, about 2 – 3 inches wide. Use a rolling pin to flatten the top.

Bake for 45 minutes. 

Remove from oven and use a serrated knife to cut the log diagonally into 1/2 inch wide slices. Put the slices back on baking sheet, cut side down, and bake for an additional 10 – 15 minutes.  


Store in an airtight container for up to 2 weeks or in the freezer for 1 month.


One of the most popular bakeries in Utica makes a delicious biscotti. Their little secret is that they don’t do the second bake for the cookie. We have an older generation in Utica so the softer biscotti is more popular.  It’s easier on the teeth (or lack of) Winking smile

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  • At 2012.01.01 18:37, claudia @whats cookin italian cuisine said:

    I hope your new years resolution is to open up a bakery up there! These look so good and so professionally done just perfect! Happy 2012

    • At 2012.01.01 21:42, Dana @ Cooking at Cafe D said:

      Oooh, first I’m glad you are still posting sweet treats.

      (I know that most of us are resolving to lose a few pounds, but it’s still nice to tuck away a few recipes on Pinterest for a later date. I still have a couple of sweet treats from Christmas that will get blogged soon…)

      I like the idea of only baking them once – a little softer sounds nice.
      Thanks for sharing the recipe!

      • At 2012.01.02 17:49, Monet said:

        I am a dunker! I always like to have a little something sweet with my coffee. Thank you for sharing with me. It is approaching dinner time, and my stomach is growling! I hope you are doing well and enjoying this first week in the New Year!

        • At 2012.01.03 08:17, Sandi said:

          These look PERFECT for the coffee dunker or even for those of us that drink hot tea instead 😉

          • At 2012.01.03 08:19, Ali @ Peaches and Football said:

            The first time I ever tried biscotti I didn’t know you were supposed to dunk it. I couldn’t believe how HARD it was and I never went back. Then, later on I realized it was meant to be that way. Ha Ha. 🙂

            • At 2012.01.11 21:53, Julie said:

              These look delicious. Love the drizzle. I just had one of mine, they keep forever!

              Did you want to pick the February recipe? Peggy wanted to pass on picking. I think it’s just you and me!

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