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    You are in: Home / Recipes / Triple Chocolate Biscotti Recipe
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    Triple Chocolate Biscotti

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    35 mins

    1 hrs 10 mins

    StevenHB's Note:

    Recipe Adapted from Emily Luchetti, fine cooking October/November 1994

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Heat the oven to 325°F.
    2. 2
      Toast the hazelnuts on baking sheet for 10 to 15 minutes, until they emit a nutty aroma but haven't turned dark brown inside.
    3. 3
      If they still have skins, cover the nuts with a dishtowel or paper towels for a few minutes after you take them out of the oven and then rub the nuts with the towel to remove the skins.
    4. 4
      Set aside to cool.
    5. 5
      Put the flour, cocoa, baking soda, salt, sugar, and coffee into the bowl of an electric mixer fitted with a paddle.
    6. 6
      Combine these ingredients on a medium-low speed and then toss in the nuts and chocolate chips.
    7. 7
      In a separate bowl, lightly whisk together the eggs and vanilla extract.
    8. 8
      With the mixer running on low speed, slowly add the egg mixture to the mixing bowl until the dough comes together.
    9. 9
      Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand.
    10. 10
      Divide the dough into four equal parts.
    11. 11
      With floured hands, roll each part into a log about 10 inches long and 2 inches in diameter.
    12. 12
      Place the logs 4 inches apart on greased or parchment lined baking sheets.
    13. 13
      Bake the logs at 325°F for 30 to 35 minutes, until the sides are firm, the tops are cracked and the dough inside no longer looks wet.
    14. 14
      Remove the baking sheets from the oven and reduce the temperature to 300°F.
    15. 15
      Let the logs cool on the baking sheet for at least 10 minutes before slicing the logs on a slight diagonal into 3/4 inch slices.
    16. 16
      Place the biscotti flat on the baking sheet and dry them in the oven for about 25 minutes, until the biscotti offer resistance when pressed.
    17. 17
      Transfer the biscotti to a rack to cool.
    18. 18
      While the biscotti are cooling, chop the white chocolate and melt in a microwave on low power or in a double boiler.
    19. 19
      With a knife, spread white chocolate on one cut side of each cooked biscotti.
    20. 20
      Put the biscotti, white-chocolate side down, on a parchment-lined baking sheet.
    21. 21
      Allow the chocolate to harden.
    22. 22
      Peel the biscotti from the parchment and store in an airtight container.

    Ratings & Reviews:

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    Nutritional Facts for Triple Chocolate Biscotti

    Serving Size: 1 (1794 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 149.7
     
    Calories from Fat 60
    40%
    Total Fat 6.7 g
    10%
    Saturated Fat 2.3 g
    11%
    Cholesterol 20.8 mg
    6%
    Sodium 66.0 mg
    2%
    Total Carbohydrate 21.2 g
    7%
    Dietary Fiber 1.4 g
    5%
    Sugars 14.0 g
    56%
    Protein 2.9 g
    5%

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