Triple Chocolate Biscotti
Indulge your chocolate cravings with this irresistible Triple Chocolate Biscotti recipe, a dessert lover’s dream that’s perfect for coffee breaks or gifting. These twice-baked Italian cookies feature a decadent trio of chocolate flavors: a rich cocoa-infused dough studded with semi-sweet chocolate chips and finished with an elegant drizzle of melted white chocolate. The biscotti’s signature crisp texture makes them perfect for dipping into a hot cup of coffee or tea, while their stunning appearance adds a touch of sophistication to any dessert table. With just 20 minutes of prep time and the ability to last up to two weeks, these homemade treats are as practical as they are delicious. Whether you're baking for the holidays or simply satisfying a sweet tooth, this recipe is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.75 cup semi-sweet chocolate chips
- 0.5 cup white chocolate (for melting and drizzling)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until evenly blended.
In a separate bowl, beat the eggs and vanilla extract together with a fork.
Gradually fold the wet ingredients into the dry ingredients using a sturdy spatula or your hands. The dough will be slightly sticky.
Gently mix in the chocolate chips until evenly distributed.
Turn the dough out onto a lightly floured surface. Divide it into two equal portions and shape each into a log about 12 inches long and 2 inches wide.
Place the logs onto the prepared baking sheet, leaving space between them as they will spread during baking.
Bake in the preheated oven for 25 minutes, or until the logs are firm to the touch.
Remove from the oven and allow to cool for about 10 minutes. Lower the oven temperature to 325°F (160°C).
Using a sharp serrated knife, cut the logs diagonally into 1/2-inch thick slices.
Place the slices cut-side down back onto the baking sheet. Bake for an additional 10 minutes, flip the biscotti, and bake for another 10 minutes until they are crisp and dry.
Transfer the biscotti to a wire rack to cool completely.
While the biscotti cool, melt the white chocolate in a microwave-safe bowl in 15-second intervals, stirring in between, until smooth.
Drizzle the melted white chocolate over the cooled biscotti using a fork or piping bag.
Allow the chocolate to set before serving. Store the biscotti in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
3365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 1337 mg | 58% | |
| Total Carbohydrate | 610.2 g | 222% | |
| Dietary Fiber | 57.9 g | 207% | |
| Total Sugars | 332.5 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 461 mg | 35% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 2492 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
