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Triple Chocolate Biscotti – a Sweet Twist on the Classic Italian Biscotti

Who said you can’t eat cookies for breakfast??! Get ready to dunk these delicious Triple Chocolate Biscotti with your morning cup of coffee! These cookies are a “sweet” twist on the classic Italian biscotti.

Typically I stay as authentic to a recipe from my travels as possible, but this time, I decided to do something fun. I wanted to create a biscotti recipe that would be irresistible! Thus, the idea of Triple Chocolate Biscotti was born because who doesn’t love chocolate?!?!

These Triple Chocolate Biscotti are perfect for any chocoholic and pair perfectly with a strong cup of coffee. To get the triple chocolate threat, the biscotti has cocoa powder, semi-sweet chocolate chunks, and is dipped in dark chocolate or white chocolate.

So whether you love dark chocolate, white chocolate, or both – one bite of these Triple Chocolate Biscotti and you will be in chocolate heaven.

Triple Chocolate Biscotti dipped in dark and white chocolate laying sideways.



My Inspiration for Triple Chocolate Biscotti

During our travels, especially in Italy, we have enjoyed dozens of biscotti. From traditional biscotti (with almonds) to dark chocolate chips, I’ve enjoyed my fair share of biscotti.

In Italy, there are a few pastry chefs that have modernized traditional biscotti to satisfy the palates of tourists from all over the world. These pastry chefs add hazelnuts, Nutella, pistachio, and more to the traditional recipe. Outside of Italy, I’ve seen even more biscotti flavor combinations such as cranberry orange, chocolate espresso, and vanilla almond.

In addition to traveling the world through biscotti, I have also baked a lot of biscotti as a pastry chef. So to create this Triple Chocolate Biscotti recipe, I drew inspiration from my travels in Italy and professional pastry experience.



What is Biscotti?

Triple Chocolate Biscotti dipped in dark and white chocolate with sugar sprinkled on top.

Biscotti is a hard and crunchy Italian cookie, traditionally made with almonds and baked twice. The biscotti is typically dunked in coffee, tea, or hot chocolate to soften before taking the perfect bite.

It originated in Prato, a city in the region of Tuscany, but is now popular throughout Italy. The word biscotti is derived from Medieval Latin meaning “twice-baked”. Hence, why biscotti dough is always baked two times.

First, the dough is shaped into a log and baked until golden brown. Then the log is sliced on the diagonal and the cookies are baked once more until crisp and dry.

Biscotti is also known as cantucci, which is the traditional twice-baked Italian cookie made with almonds. In Italy, it is also common to dunk cantucci in Vin Santo (an Italian dessert wine).

You can still find cantucci throughout Italy, especially in Tuscany. However, it is more popular to find biscotti with added variations of ingredients such as chocolate and to dunk it in coffee.



List of Ingredients for Triple Chocolate Biscotti

  • Unsalted butter
  • Sugar
  • Vanilla extract
  • Eggs
  • All-purpose flour
  • 100% cocoa powder unsweetened
  • Baking powder
  • Salt
  • Semi-sweet chocolate chunks
  • Dark and/or white chocolate melting wafers
Triple Chocolate Biscotti dipped in dark and white chocolate.



How to Make Triple Chocolate Biscotti

As previously mentioned, this Triple Chocolate Biscotti recipe is inspired by both my travels and professional pastry career. So this recipe is adapted from the biscotti I learned how to make from my favorite pastry chef.


Make the Dough

First, preheat the oven to 325°F. Then line a baking sheet with parchment paper or a silicone baking mat.

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.

In a mixing bowl, cream the butter and sugar together with a paddle attachment. Make sure you scrape the bowl well and beat the mixture until it is light and fluffy.

Add the vanilla extract and the eggs one at a time. Scrape and mix well again.

Slowly add the dry ingredients into the bowl and mix until incorporated. Do not overmix! Make sure to begin mixing at a low speed and gradually increase to medium-low speed. Then fold in the semi-chocolate chunks.


Baking the Biscotti

Divide the biscotti dough in half and place each half onto the lined baking sheet. Using your hands, shape the dough into two logs about 3/4-inch high and 2-inches wide. See my “tips & tidbits” below about sticky dough and hands. Make sure you allow enough space between both logs because it spreads during the baking process.

Sprinkle a thin layer of sugar on top of the dough.

Bake the Triple Chocolate Biscotti at 325°F for 45 minutes or until it is completely baked. The biscotti should be firm or bounce back when you press it.

Remove the biscotti from the oven and allow it to cool down. Then turn the oven temperature to 200°F.

Chocolate Italian biscotti dipped in dark and white chocolate.

Place the biscotti logs in the fridge for 30 minutes to cool completely and harden. This will make it easier to slice.

Remove the biscotti from the fridge and place it on a cutting board. Slice the Triple Chocolate Biscotti at a diagonal and 1 – 1 1/4-inches thick. You can either keep the rounded ends or begin your diagonal slices by cutting the ends off.

If you find it too difficult to slice the biscotti when cold, wait a few minutes for it to come to room temperature and try again. It is normal for the biscotti to crumble when you slice it.

Place a cooling rack on the baking sheet. Then place the sliced biscotti on the cooling rack. Two cooling racks and baking sheets may be needed. The cooling rack allows for the hot air to circulate evenly around both sides of the biscotti.

Bake the sliced Triple Chocolate Biscotti at 200°F for at least 40 minutes or until they are firm to the touch.

Turn the oven off and remove the biscotti. Let the biscotti cool at room temperature on the cooling rack.


Dipping the Biscotti in Chocolate

In a double boiler over medium heat, melt the dark or white chocolate. If you want to use both, melt the chocolates in separate bowls. Stir the chocolate constantly until it is smooth and completely melted.

Pour each chocolate in a shallow, rectangular container. Place a parchment sheet of paper next to it.

Carefully, dip the bottom of the biscotti in the melted chocolate. Scrape the bottom using the side of the container to remove any excess chocolate. Then place the dipped biscotti on the parchment paper (bottom side down). Repeat this step until all of the biscotti are dipped. Let the chocolate on the biscotti set.

Serve and dunk the biscotti with hot coffee, hot chocolate, or tea. You can store the Triple Chocolate Biscotti in an air-tight container for up to 7 days.

A hand dunking a Triple Chocolate Biscotti in a cup of hot coffee.



Tips & Tidbits

Working with Sticky Hands

One of the best tricks I learned in the kitchen for making biscotti is to spray your hands with vegetable oil. The oil on the hands prevents the dough from sticking to you. So you can easily shape the biscotti into the perfect log and create a smooth surface.



More Italian Dessert Recipes

Triple Chocolate Biscotti

Triple Chocolate Biscotti

Yield: 24
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Additional Time: 45 minutes
Total Time: 2 hours 25 minutes

These crisp and delicious Triple Chocolate Biscotti are perfect for any chocoholic and pair perfectly with a strong cup of coffee.

Ingredients

  • 1/2 cups unsalted butter (softened)
  • 1 cup sugar (plus more)
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2  1/2 cups all-purpose flour
  • 1/4 cup + 1 tablespoon 100% cocoa powder unsweetened 
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup semi-chocolate chunks
  • 2 cups of dark chocolate melting wafers (or 4 cups if not using white chocolate)
  • 2 cups of white chocolate melting wafers (or 4 cups if not using dark chocolate)

Instructions

  1. Preheat the oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a mixing bowl, cream the butter and sugar together with a paddle attachment. Make sure you scrape the bowl well and beat the mixture until it is light and fluffy.
  4. Add the vanilla extract and the eggs one at a time. Scrape and mix well again.
  5. Slowly add the dry ingredients into the bowl and mix until incorporated. Do not overmix! Then fold in the semi-chocolate chunks.
  6. Divide the biscotti dough in half and place each half onto the lined baking sheet. Using your hands, shape the dough into two logs about 3/4-inch high and 2-inches wide. Spray your hands with vegetable oil to help prevent the dough from sticking to you. Make sure you allow enough space between both logs to spread a few inches wide during the baking process.
  7. Sprinkle a thin layer of sugar on the top of the dough.
  8. Bake the biscotti at 325°F for 45 minutes or until it is completely baked. The biscotti should be firm or bounce back when you press it.
  9. Remove the biscotti from the oven and allow it to cool down. Then turn the oven temperature to 200°F.
  10. Place the biscotti in the fridge for 30 minutes to cool completely and harden. This will make it easier to slice.
  11. Remove the biscotti from the fridge and place it on a cutting board. Slice the biscotti at a diagonal, between 1 – 1 1/4-inches thick. It is normal for the biscotti to crumble when you slice it. You can either keep the rounded ends or begin your diagonal slices by cutting the ends off. If you find it too difficult to slice the biscotti when cold, wait a few minutes for it to come to room temperature and try again.
  12. Place a cooling rack on the baking sheet. Then place the sliced biscotti on the cooling rack. Two cooling racks and baking sheets may be needed. The cooling rack allows for the hot air to circulate evenly around both sides of the biscotti.
  13. Bake the sliced biscotti at 200°F for at least 40 minutes or until they are firm to the touch.
  14. Turn the oven off and remove the biscotti. Let the biscotti cool at room temperature on the cooling rack.
  15. In a double boiler over medium heat, melt the dark or white chocolate. If you want to use both, melt the chocolates in separate bowls. Stir the chocolate constantly until it is smooth and completely melted.
  16. Pour each chocolate in a shallow, rectangular container. Place a parchment sheet of paper next to it.
  17. Carefully, dip the bottom of the biscotti in the melted chocolate. Scrape the bottom using the side of the container to remove any excess chocolate. Place the dipped biscotti on the parchment paper (bottom side down). Repeat this step until all of the biscotti are dipped.Let the chocolate on the biscotti set.
  18. Serve and dunk the biscotti with hot coffee, hot chocolate, or tea.



Notes

You can store the Triple Chocolate Biscotti in an air-tight container for up to 7 days.

Mix it up by substituting the dark chocolate chunks for either milk or white chocolate and dip the biscotti in milk, dark, or white chocolate.

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As an Amazon Associate and member of other affiliate programs, when you click on the link you will have the option to purchase a product at no extra cost to you, but I would receive a small commission. I want to thank everyone for following and supporting us on all of “Our Sweet Adventures” and for cooking with my recipes on "Christina's Culinary Creations".

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