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Triple Chocolate Biscotti

This Triple Chocolate Biscotti is an indulgent treat! With three kinds of chocolate and a hint of espresso, it's perfect for coffee lovers.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert, Snack
Cuisine: Italian
Keyword: Baking, Biscotti, Chocolate
Servings: 12 servings

Ingredients

  • 1 cup granulated white sugar
  • 1 stick salted butter at room temperature
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon instant espresso powder
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1/2 cup dark chocolate chunks
  • 1/2 cup semi-sweet chocolate chunks
  • 1 teaspoon shortening

Instructions

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to make cleanup a breeze.
  • In a large mixing bowl, cream together the granulated white sugar and softened salted butter until light and fluffy. This should take about 2-3 minutes with a hand mixer or stand mixer.
  • Beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the instant espresso powder for an added depth of flavor.
  • In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and a pinch of salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
  • Gently fold in the dark chocolate chunks and semi-sweet chocolate chunks, allowing them to distribute evenly throughout the dough.
  • Transfer the dough to the prepared baking sheet. With floured hands, shape the dough into a log about 12 inches long and 3 inches wide. Flatten the top slightly for even baking.
  • Bake the log in the preheated oven for 25-30 minutes, or until firm to the touch. Remove it from the oven and allow it to cool for about 10 minutes.
  • Once the log is cool enough to handle, use a sharp knife to slice it diagonally into 1-inch thick pieces.
  • Lay the slices cut-side down back on the baking sheet. Bake for an additional 15-20 minutes, flipping them halfway through, until they are crisp and dry.
  • Remove the biscotti from the oven and let them cool completely on a wire rack. These delightful treats are now ready to be enjoyed, dunked in coffee, or shared with loved ones!

Equipment

  • Mixing Bowls
  • Whisk
  • Baking Sheet
  • Parchment Paper
  • Spatula
  • Knife or serrated knife

Notes

  • Store biscotti in an airtight container at room temperature for up to two weeks.
  • For longer storage, freeze them in a freezer-safe bag for up to three months.
  • Use a serrated knife for cleaner cuts when slicing the biscotti.