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Triple Chocolate Biscotti

Triple Chocolate Biscotti

Triple Chocolate Biscotti

Triple Chocolate Biscotti
4.0 rating based on 12,345 ratings
4/5 (5)
Course: BiscottiDifficulty: Medium
Servings

72

biscotti
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An Italian favorite, these twice-baked cookies are hard and perfect for dunking in your favorite hot beverage. They also keep and ship VERY well. If shipping, omit the chocolate drizzle.

Ingredients

  • 1-1/2 cups cocoa powder

  • 5 cups all-purpose flour

  • 2 tablespoons baking powder

  • 1 cup butter, softened

  • 2 cups granulated sugar

  • 6 large eggs

  • 1 tablespoon vanilla extract

  • 2 cups chocolate chips (try milk chocolate, white chocolate, semi-sweet chocolate – or be adventurous and try peanut butter, mint, or raspberry! Or, use 1 cup chips and 1 cup chopped nuts of choice (pictured))

  • 12 ounces semi-sweet chocolate

Directions

  • Pre-heat oven to 375 F. Beat together sugar and butter until creamy. Beat in eggs, one at a time, until smooth and add vanilla extract. Sift together the dry ingredients and add to the egg mixture. Stir in chocolate chips and nuts (optional). Shape the dough into 6 longs loaves and brush with beaten egg yolk. Bake for 23 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely. Cut each loaf into 1-inch slices and place back on baking sheet. Reduce heat to 350 F and place slices back into the oven. Bake for another 10 minutes, then remove from the oven and cool. Melt the semi-sweet chocolate, and drizzle over the biscotti.

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Reviews

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Rating
Review
It was easy to make. My husband prefers it more as a cookie than a biscotti. I will make this again!
- Katerina
Made this recipe, came out FANTASTIC!! My family absolutely loves it. Don't know how others had such a bad experience making this. I followed the directions to the letter and it came out WONDERFUL!
- Crystal
Batter produces very flavorful crumbs, but to cut into 1 inch slices is nearly impossible. This was a two-hour waste of time for me. I suppose a fine tooth hacksaw might work to get through the loaf without breaking, but I tried several methods and after load #4 crumbled, the rest of the project ended up in the trash. Good luck to those who attempt.
- Larry
Great recipe. My friend just asked me for it because she enjoyed the cookies so much! I made the loaves shorter/thicker, and cut them a bit larger than 1" slices when baking them the second time. The longer loaves burned when I baked them for 25 minutes, but the shorter/thicker ones came out just right. Can’t wait to make again!
- Jackie
FANTASTIC! I make them every year, and everyone is crazy for them. I use 3 kinds of chocolate to dribble on the top, and they're really delicious. They ARE a little hard to slice, but you just need to be patient and go carefully. A few crumble, but that's ok, 'cause the cook gets to eat the crumbs!
- Chris S.
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