Triple-Chocolate Biscotti
Triple-chocolate biscotti with Dutch cocoa, semi-sweet chips, and a dipped white chocolate base. Toasted hazelnuts, dark coffee, and twice-baked crunch make these the dunking cookie for serious chocolate lovers.
YIELD
48 servingsPREP
30 minCOOK
2 hrsREADY
3 hrsThree forms of chocolate is what earns these their name. Dutch cocoa builds the dark mahogany base, chocolate chips melt into pockets through the dough, and a swipe of melted white chocolate on the bottom finishes each cookie with a sweet contrast that keeps the bitterness in check.
Ground coffee beans in the dough is the move that elevates these from ordinary chocolate biscotti to something truly memorable. Coffee doesn’t make them taste like coffee, it deepens the chocolate flavor by amplifying the bitter notes that cocoa carries on its own.
Toast the hazelnuts just until they smell nutty and the skins start to flake. Underdone hazelnuts taste raw, while overtoasted ones turn bitter and dominate the cocoa.
The twice-bake is what defines biscotti. The first bake firms the logs, the second dries them out completely so they snap cleanly when dunked. Don’t rush either step or you end up with cake masquerading as biscotti.
Dip the cooled biscotti white-chocolate-side down onto parchment to harden. Trying to spread on the side that’s facing up leaves you with drips and uneven coverage.
Pro Tips
- Dutch-processed cocoa is a must here, the deeper color and rounder flavor are what make these distinctively chocolate.
- Use a serrated knife and a sawing motion when slicing the logs. A chef’s knife crushes the chocolate chips and tears the dough.
- Slice on the diagonal for the most surface area to dunk.
- Stored in an airtight tin, these keep for up to two weeks and only get better.
Variations
- Swap white chocolate for dark for an even more intense triple-chocolate experience.
- Add 1 teaspoon of orange zest to the dough for a chocolate-orange version.
- Replace hazelnuts with toasted almonds or pistachios for color and a different bite.
Ingredients
Directions
Heat the oven to 325℉ (160℃).
Toast the hazelnuts on a baking sheet for 10 to 15minutes, until they emit a nutty aroma but haen’t turned dark brown inside.
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.
Set aside to cool. Put the flour, cocoa powder, baking soda, salt, sugar, and ground coffee beans into the bowl of an electric mixer fitted with a paddle.
Combine these ingredients on medium-low speed and then toss in the nuts and chocolate chips.
In a separate bowl, lightly whisk together the eggs and vanilla extract.
With the mixer running on low speed, slowly add the egg mixture to the mixing bowl and mix until the dough comes together.
Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand.
Form the logs as described in the Almond Biscotti recipe, making four logs instead of three.
Bake thelogs at 325℉ (160℃) for 30 to 35 minutes untilthe sides are firm, the tops are cracked, and the dough inside the cracks no longer looks wet.
Remove the baking sheet from the oven and reduce the temperature to 300℉ (150℃).
Let the logs cool on the baking sheet for at least 10 minutes before slicing.
Cut the logs on a slight diagonal into ¾ inch thick slices.
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.
Transfer the biscotti to a rack to cool.
While the biscotti are cooling, chop the white chocolate and melt it in a microwave on low power or in a double boiler over simmering water.
With a knife, spread white chocolate on one cut side to each cooled biscotti.
Put the chocolate on one cut side of each cooled biscotti.
Put the biscotti, white-chocolate side down, on a parchment- lined baking sheet.
Allow the chocolate to harden. Peel the biscotti from the parchment and store in an airtight container.
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