Triple Chocolate Biscotti

Adapted from this epicurious recipe

1 ¾ cup all purpose flour

⅓ cup cocoa (unsweetened)

2 teaspoons baking powder

½ teaspoon salt

6 tablespoons butter, room temperature

1 cup granulated sugar

3 eggs, room temperature

1 ½ teaspoons vanilla

8 ounces semisweet chocolate chips

1 pound good quality white chocolate, roughly chopped

Mix the dough

Preheat the oven to 330°.  Line a sheet pan with parchment.

Sift together the flour, cocoa, baking powder, and salt and set aside.

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy.  Beat in the eggs one at a time.  Add the vanilla.  With the mixer on low mix in the flour mixture.  Then stir in the semisweet chocolate chips.  

First baking

In the prepared pan form two logs.  Each log should be about 10 inches in length and rounded on top.  Crimp the parchment between the two logs so that they do not touch.

Bake the logs for 30 minutes or until cracked on top.  Cool for 10 minutes.

Second baking

Cut each log on a bias into ½ inch slices.  Arrange the slices in parchment lined sheet pans so that they are not touching.  Bake for 10 minutes then turn the cookies and bake 10 minutes more or until the cookie is dry in the middle.  Let the cookies cool completely on a rack.

Dip in white chocolate

Once the cookies are cool, melt the chocolate.  Microwave the chopped white chocolate for 45 seconds at 60% power then stir.  In 15 second intervals microwave at 60% power until mostly melted then stir to melt the remaining chocolate. See tempering chocolate for more information.

Dip one end of each cookie in the melted chocolate and place on wax paper to dry.

Yields about 24 cookies.

Also try Almond Biscotti.

• 

• 

• 

• 

•