Triple Chocolate Biscotti

READY IN: 1hr 58mins
Recipe by Ashley U

Italian cookie good with coffee or vanilla ice cream.

Top Review by Rena Reeve

Two things: I added 1/2 cup sugar. It was good idea. Also, I used my Airbake cookie sheet with cooking spray, and I had no trouble with overbaking OR removing them from the pan. It did take longer for them to "crisp", though. These were great. I'm making them for Christmas gifts!

Ingredients Nutrition


  1. Line large baking sheet with double thickness of foil.
  2. Sift in salt, baking powder, cocoa and flour into a large bowl to blend.
  3. Beat in eggs one at a time and then vanilla.
  4. Beat in flour mixture.
  5. Stir in chocolate and white chocolate chips by hand.
  6. Heap dough into two long strips.
  7. Refrigerate for 30 minutes.
  8. Bake at 350° for about 25 minutes (until tops are cracked).
  9. Let cool for 10 minutes.
  10. Reduce heat to 300°.
  11. Using foil as an aide, lift logs onto work surface.
  12. Cut logs into 3/4 in pieces; arrange half of slices (cut side down) on each prepare baking sheet.
  13. Bake biscotti until just dry to touch (about 8 minutes).
  14. Turn biscotti and bake again for another 8 minutes.

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