Thursday, January 20, 2011

The much anticipated chocolate-filled biscotti.

It’s become one of my Christmas traditions. This chocolate filled biscotti {mentioned recently in this post} is probably the best dessert I’ve ever made, and it’s probably also the most difficult/time consuming recipe I have. But each year, I complain about all the time & steps {22 steps!} it takes to make the biscotti, pass it out in bags to all my friends & relatives, and sit down to enjoy my own piece log and vow to make it again the next year because it’s unbelievable, amazingly, perfectly delish. Seriously, it’s a ton of work, but it’s 100% worth it in the end! I even shipped some to my sister in Tulsa just so she could enjoy her Christmas biscotti {She definitely shares the insane love for this biscotti too!} It’s the type of snack/dessert/meal that makes your day a little better. Even my mom called it her “wondrous thing” the other day! :)


I’ve been trying desperately to never loose this recipe & now I’m so glad I’ll finally have it on the blog & don’t have to guard it with my life as we move again!


Chocolate-Filled Biscotti

Prep: 1 hour plus chilling overnight & cooling
Bake: about 20 minutes per batch
Makes 7 dozen biscotti

Cream Cheese Dough:
4 cups of all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) of butter, soften {don’t even try to substitute anything for the butter…its’ worth the extra calories here!}
6 ounces cream cheese, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon vanilla extract

Chocolate Filling:
1 can {14 ounces} sweetened condensed milk
8 ounces semisweet chocolate chips
1 cup walnuts, coarsely chopped


1. Prepare cream cheese dough: in a medium bowl, combine flour, baking powder, and salt.

2. In a large bowl, with mixer on medium speed, beat butter & cream cheese until well blended.

IMG_7739    IMG_7731

3. Gradually add sugars and beat 3 minutes, or until light & creamy, occasionally scraping bowl with rubber spatula.

4. Add eggs, one at a time, beating well after each addition.

IMG_7732   IMG_7734


5. Beat in vanilla. {And in my case this year, I thanked my dad at this point for being a perfect sous-chef!}

IMG_7736     IMG_7740

6. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl.


7. Place level 3/4 cup dough on sheet of plastic wrap & wrap tightly to store in refrigerator over night. Make 6 more 3/4 cup fulls, wrapped and ready to chill.

IMG_7738   IMG_7741

8. Refrigerate dough over night.

9. When ready to roll out dough, prepare chocolate filling: in a 2-quart saucepan, heat sweetened condensed milk and chocolate over medium heat just until chocolate melts, stirring frequently.

IMG_7856   IMG_7857

10. Remove saucepan from heat; stir in walnuts.


11. Cool filling to room temperature – about 30 minutes.

12. Preheat oven to 350 degrees & grease two large cookie sheets.

13. Remove one piece of dough from the refrigerator. On a lightly floured 16 inch sheet of waxed paper, with floured rolling pin, roll dough into a 10” by 6’ rectangle.


14. Spread a heaping 1/4 cup of the filling lengthwise down the center of the rectangle.


15. Starting from the long side & using the wax paper to help lift the dough, fold one side of the dough lengthwise over the filling, then the remaining side over dough. {The dough should overlap.}

IMG_7868   IMG_7869

16. Pick up waxed paper and flip cookie log onto one side of prepared cookie sheet, seam side down.

17. Repeat with another piece of dough & filling, and flip second log parallel to the first log, leaving about 2 inches between the logs on the cookie sheet.


18. Bake logs 20 to 22 minutes or until edges are lightly golden. The logs will continue to bake a bit after you take them from the oven.


19. Cool logs on cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.


20. While the logs bake, repeat with the remaining dough and filling.

21. Wrap each cooled log separately with plastic wrap & then also with foil to store in the freezer up to 3 months, or at room temperature up to 2 weeks.

22. To serve, cut each log crosswise on the diagonal into 12 slices.


And not because it’s good to know, but just because I have the info, each biscotti is about 95 calories, 2g protein, 12g carbohydrate, 5g total fat, 0g fiber, 13mg cholesterol, 60mg sodium. But SO DARN DELICIOUS! I love this biscotti {so much!}


linked to:



  1. These look awesome, definitely a keeper!! Just so I know, how much cream cheese is used? I think it's missing from the ingredients list!

  2. Ah! Thank you for catching that! I added in the cream cheese to the ingredient list. All set! :)


I love to hear from people reading my blog. If you don't mind, please put your name so I know who you are. :) Thanks so much for sharing!

Related Posts Plugin for WordPress, Blogger...