Triple Chocolate Biscotti

"Italian cookie good with coffee or vanilla ice cream."
photo by spatchcock photo by spatchcock
photo by spatchcock
Ready In:
1hr 58mins
30 cookies




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

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. 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!
  2. rouxdog
    Excellent job. I use almonds instead of the white chocolate. You do have to be really careful about the cooking time...
  3. Rachie P
    These are good - I've made them twice now. I didn't use foil, just sprayed 2 cookie sheets, and had no problem with moving them off and on. Also I added about 1/4 c of sugar to sweeten them up the second time around. The directions were a bit iffy, not sure about butter - I creamed it and then added the eggs and vanilla. Thanks for a nice recipe.
  4. A Messy Cook
    These were OK. I needed to add at least 1/4 cup flour to make the dough workable (otherwise it just stuck to my hands). Also, I think they need a higher temperature or longer baking times; they were not crisp.
  5. Cookies
    Making biscotti is demanding, but so worth it. These were my first attempt at biscotti and they were delicious! I baked them for about 40 minutes at 350°, which I think resulted in them being too dry & very hard (if there's such a thing as too dry or too hard biscotti). I made two changes to this recipe: 3/4 cup caster sugar added to the dry ingredients, and a total of 10 tablespoons butter which I mixed with the eggs and vanilla. I have a suggestion for using white chocolate. If using bar-formed chocolate, then chop chunks large enough to be seen & tasted. I ended up chopping too finely, and the expensive white chocolate wasn't even seen when the biscuits were done baking. Thanks for this recipe. It's a keeper!


  1. rouxdog
    Excellent job. I use almonds instead of the white chocolate. You do have to be really careful about the cooking time...


I live in the beautiful, rainy northwest. I'm currently working as a CNA taking care senors with mental illness. I love cooking and would like someday to own my own resturant. My passions include photography, cooking, reading and of course, shoping. I enjoy swiming and hiking.
View Full Profile

Find More Recipes