Triple Chocolate Biscotti
Triple Chocolate Biscotti is a nut free biscotti with chunks of bittersweet chocolate and white chocolate. Great for holiday gifting!
This post was originally published as Day 7 of my 12 Days of Christmas Series.
Biscotti is one of those things I’ve never really had because it usually contains nuts. In fact, the original recipe for this biscotti calls for nuts, but Chelle of Brown Eyed Baker substituted white chocolate – which I happen to think is a fantastic idea! I’ve been wanting to make these ever since I first saw them on her blog, so I thought they would go great in my holiday gift packages!
I had some trouble with the recipe, as noted below. The dough was so sticky; I thought I had done something wrong. Thankfully, just putting a little cooking spray on my hands made a huge difference, and I say thankfully because these biscotti are AMAZING! They are actually one of my favorite recipes I’ve made recently (and I’ve been making a LOT of things!) I love the combination of the bittersweet and white chocolate, and the slight espresso taste – which may not even be noticeable if you don’t know it’s in there but definitely elevates the chocolate flavor. The only thing I might change next time is to make them larger – they were smaller than the biscotti I’ve seen in coffee shops and bakeries.
This recipe is really very simple and I’m so glad it turned out so well because there are many more biscotti varieties I would love to try next!
Making the Dough
This biscotti dough is quite simple to make, similar to typical cookie dough. First the dry ingredients are sifted together.
The wet ingredients are combined in mixer bowl, then the dry ingredients are slowly added. Last, the bittersweet and white chocolates are added. The dough is then ready to be shaped and baked.
Baking the Biscotti
One big difference between biscotti cookies and typical cookies is that they get baked twice. First the dough is shaped into two long flat rectangles and baked.
Then the logs are cut into slices.
The slices are arranged back on the sheet pan with the cut sides facing up and baked again.
The second baking step helps give the biscotti its distinctive crunch, making it even better served with a cup of coffee!
Gluten Free Chocolate Biscotti
I haven’t tried it myself, but I have good luck using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in place of all purpose flour for baked goods.
Looking for More Recipes for Holiday Gifts?
Check out my favorite recipes for homemade holiday gifts:
Poppy Seed Bread
Pineapple Carrot Bread
Chocolate Cracker Candy
Classic Butter Cookies
Santa’s Whiskers Cookies
Chewy Oatmeal Cookies
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter (at room temperature)
- 1 cup sugar
- 2 large eggs (lightly beaten)
- 1 teaspoon pure vanilla extract
- 1 cup white chocolate chips
- 4 ounces bittersweet chocolate (coarsely chopped)
- sugar (for dusting)
- Center a rack in the oven and preheat to 350 degrees F.
- Line a baking sheet with parchment or a silicone mat.
- In a medium bowl, sift together the flour, cocoa, espresso powder, baking soda, baking powder, and salt. Set aside.
- Working with a stand mixer, preferable fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until pale, about 2 minutes; the mixture may be crumbly.
- Scrape down the sides of the bowl, add the eggs and vanilla and beat for another 2 minutes; don’t worry if the mixture looks curdled.
- Reduce the mixer speed to low and mix in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl.
- Mix in the white and bittersweet chocolates.
- Turn the dough onto a work surface. At this point the dough will be sticky. Spraying your hands with non stick cooking spray or rubbing them with a little bit of Canola oil will help make the dough more workable.
- Knead in any dry ingredients that may have escaped mixing. Divide the dough in half. Place the dough on a parchment or silpat lined baking sheet and shape it into rectangles that measure 12-inches long, 2-3 inches wide and 1 inch tall.
- Sprinkle each log with a little sugar, and bake about 25 minutes, or until the logs are just slightly firm. The logs will spread and crack – and that’s just fine. Remove the baking sheet from the oven, put it on a cooling rack, and allow the logs to cool for about 20 minutes, leaving oven on.
- Working with one log at a time, using a long serrated knife, cut each log into slices between 1/2- and 3/4-inch thick. Stand the slices up on the baking sheet and bake the cookies again, this time for just 10 minutes.
- Transfer the biscotti to a rack to cool.