Triple Chocolate Biscotti



  • 2 1/2 Cups unbleached all-purpose flour
  • 1 Cup granulated sugar
  • 1 3/4 Tsp. baking powder
  • 3/4 Tsp. table salt
  • 1 Cup dark chocolate chips
  • 1/2 Cup white chocolate chips
  • 3 Large eggs
  • 1 Tsp. pure vanilla extract
  • Extra Chocolate for Melting (Roughly 1 1/2 Cups)


  1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. In a large bowl combine the flour, sugar, baking powder and salt and stir until well blended. Mix in the chocolate chips.
  3. In a small bowl, whisk together the eggs and vanilla extract.
  4. Slowly pour the egg mixture into the dry mixture and stir just until dough comes together in large, moist clumps.
  5. Turn the dough out onto a lightly floured surface and kneed to incorporate any remaining dry ingredients. Lightly flour your hands as you work to avoid things getting too sticky!
  6. Divide dough into two equal parts and shape into long logs, and then flatten (10 inches long by 4 inches wide). Position the logs on the cookie sheet about 4 inches apart.
  7. Bake until the tops are cracked and spring back slightly when pressed (32 – 36 minutes).
  8. Leave to cool about 10 minutes, and then lower oven temp. to 300 degrees.
  9. Carefully peel the logs from the parchment paper and transfer to a cutting board.
  10. Using a serrated knife, cut each log on a sharp angle into thick slices (I like about 1/2 inch)
  11. Return the slices to the cookie sheet and arrange them cut side down. It’s okay if they touch so cram as many as you can on that cookie sheet!
  12. Bake until the biscotti are dried to your taste. 10 minutes for slightly moist cookies and 20 minutes for super dry and crunchy (great for dipping) cookies.
  13. Once you’ve removed them from the oven make sure to let them cool completely. They will harden up a little more as they cool.
  14. Once cooled you are ready to start dipping! Using a the double boiler method, melt the chocolate (and don’t stop stirring until it’s melted.). Dip one end of the biscotti into the chocolate and place on baking sheet lined with fresh parchment paper. It will take about an hour for the chocolate to fully cool (but that’s never stopped me from sneaking a few!)


  • This recipe is so easy to alter, so experiment with different chocolates, nuts, or even dried fruit. This is the other “triple chocolate” version that was also to die for.
  • Replace 1/2 cup of the flour with 3/4 cup of cocoa powder and 1/2 cup chopped toasted hazelnuts. Once cooled, dip in white chocolate instead of dark chocolate to create a beautiful contrast. These were a hit around the holidays!

    Cooking time (duration): 20

    Number of servings (yield): 12

    Meal type: dessert

    Culinary tradition: Italian



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