Triple Chocolate Biscotti

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Triple Chocolate Biscotti (cantucci) made with cocoa powder, chocolate chips and dipped in luscious melted chocolate. Rich, decadent and delicious, perfect for dipping in your morning cappuccino or cup of tea.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: Modern Italian

Servings: biscotti

Author: Emily Wyper

Ingredients

dry ingredients

200 g Italian 00 flour or use all-purpose (1 1/2 cups minus 1 tablespoon)
50 g cocoa powder (1/2 cup)
150 g sugar (3/4 cup)
1 teaspoon baking powder
1 pinch salt

wet ingredients

2 large eggs at room temperature
1 large egg yolk at room temperature
1 tablespoon honey
1 teaspoon vanilla extract
100 g dark chocolate chips (1/2 cup)

for brushing on top

1 egg white

for dipping

¾ cup chocolate for dipping (dark,semisweet or bittersweet) 100g

Instructions

Preheat the oven to 350℉/180℃ (conventional) and line a baking tray with parchment paper.
Sift the flour and cocoa powder into a large mixing bowl. Add the sugar, salt and baking powder. Whisk everything together until well combined.
In a separate bowl add 2 large eggs and 1 egg yolk (reserve the extra egg white for brushing the biscotti). Add the vanilla extract and honey and lightly beat the eggs together.
Make a well in the centre of the dry mixture and add the eggs and vanilla. Using a fork, mix everything together until a rough dough starts to form.
Add the chocolate chips and knead the dough with your hands until it comes together. It may seem to dry at first but don’t add anymore liquid it will come together after a minute or so.
Form the dough into a ball and cut it in half. Shape each half into small logs then, press each log to about 2cm (3/4 inch) thick and 3 inches wide.
Place them on a lined baking tray and brush the tops of the logs with a little egg white. Bake in the oven for 25 minutes.
Remove from the oven and let cool for around 10 minutes. Turn the oven down to 300℉/150℃, then cut each log into biscotti about ½ inch (1cm) thick.
Arrange the biscotti back on the baking tray and bake for another 25 minutes (do 20 minutes if you want them slightly softer). Transfer to a cooling rack and set aside.
Melt the chocolate in a bowl above a pot of gently simmering water (or use a microwave) and dip one end of each biscotti in the melted chocolate. Let the cookies set before serving.

Video

Notes

Don't add more liquid - when mixing the dough it may seem dry but as you knead it, it soon comes together. See the process shots or video tutorial for what the texture of the dough should look like.
Use a sharp knife for cutting - make sure to use a shape knife to cut the biscotti and don't use a serrated knife or the biscotti are likely to crumble.
Variations - feel free to change the chocolate chips and dipping chocolate for whatever kind you like. You can also add things like orange essence or zest into the dough to switch up the flavour.
Let them set - let the melted chocolate set on the biscotti before storing.
Storage - the biscotti will keep well in an airtight container for 2-3 weeks or can be frozen.

Nutrition