Family Recipe: Double Chocolate Decadence Biscotti

Submitted by Ida of the Lepri Family in Western Pennsylvania

The name says it all.

This week’s recipe comes to us via the ISDA cookbook Sweet Stuff: Best Ever Cookie Collection (again, the name says it all), lovingly shared by members of our Western Pennsylvania District. Ida Lepri’s Italian specialty is highlighted below. Stay tuned for more recipes from this amazing compilation of desserts.

If you are interested in purchasing a copy of Sweet Stuff: Best Ever Cookie Collection for $15, please contact us.


1/2 cup of butter

3/4 cups of sugar

2 eggs

2 tbsp Amaretto

2 cups + 2 tbsp all-purpose flour

1/3 cup unsweetened cocoa

1 1/12 tsp baking powder

1/4 tsp salt

2/3 cups whole almonds (*note: hazelnuts are pictured, not almonds)

2/3 cups chopped milk chocolate


Preheat oven at 350 degrees.

Place nuts in a shallow pan and bake for 8 to 10 minutes, or until golden brown. Let cool.

Lower oven to 325 degrees. Grease and flour a baking sheet.

Baking Instructions:

In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and liqueur.

In separate bowl, combine the flour, cocoa, baking powder and salt. Add to creamed mixture, mixing until blended.

Cut nuts in halves or thirds. Fold in nuts and milk chocolate.

Divide the dough in half. On the greased and floured baking sheet, pat out the dough into two logs about 1/2 inch high, 1 1/2 inches wide and 14 inches long, spacing the logs at least 2 inches apart.

Bake in middle of oven for 25 minutes or until lightly browned. Transfer from baking sheet to a cooling rack. Let cool for 5 minutes.

Place on a cutting board and slice diagonally at a 45 degree angle, about 1/2 inch thick, using a serrated knife.

Place the slices upright on the baking sheet, 1/2 inch apart, and return to oven for about 8 to 10 minutes longer to dry slightly. Let cool on a rack.

Store in a tightly covered container.

*Yields about 3 1/2 to 4 dozen cookies.


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