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Triple Chocolate Biscotti

Triple Chocolate Biscotti
Adapted from David Lebovitz
Makes about 2 dozen

1 cup all purpose flour
¼ cup plus 2 tablespoons cocoa powder
½ teaspoon baking soda
Pinch of salt
1 large egg, plus 1 egg yolk
½ cup granulated sugar
½ teaspoon pure vanilla extract
¼ teaspoon almond extract
1/3 cup chocolate chips

1 egg white (reserved from separating the yolk for the biscotti)
1 tablespoon coarse sanding sugar

¼ to ½ cup dark or milk chocolate, finely chopped

1. Preheat oven to 350F. Line a baking sheet with a silicone liner or parchment paper; set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
3. In a large bowl, beat together whole egg, egg yolk, sugar, vanilla, and almond extract until combined. Gradually fold in dry ingredients, then chocolate chips until mixture forms a dough that holds together.
4. Turn dough out onto a lightly floured work surface and roll into a log the length of your baking sheet. Transfer to the baking sheet and flatten the top of the log slightly.
5. With the reserved egg white, brush the top of the log liberally with egg wash and sprinkle with coarse sanding sugar. Bake for 25 minutes (the dough should feel firm to the touch).
6. Remove dough from oven, leaving oven on, and cool for 15 minutes. On a cutting board, using a serrated bread knife, cut diagonally into ½-inch slices. Lay cookies cut side down back onto baking sheet and return to oven. Bake again until cookies feel mostly dry and firm, about 20 to 30 minutes. Let cool completely on wire rack.
7. Melt chocolate for topping in a small saucepan set over, but not touching, a pan of simmering water, stirring until smooth and melted. (Or melt in the microwave, stirring every 10-20 seconds, until completely smooth and melted.) Once the biscotti have cooled, drizzle chocolate over cut side, or dip half into chocolate. Let cool until chocolate hardens.

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