Triple Chocolate Biscotti
An easy homemade triple chocolate biscotti recipe is just crisp enough, customizable, and the perfect amount of chocolate. These are a classic!
Prep Time 12 minutes
Cook Time 38 minutes
Total Time 50 minutes
Servings 36 biscotti
- 1/2 cup coconut oil, melted (see note)
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 2/3 cup plus 1/4 cup all-purpose flour
- 1/4 cup plus 1 tbsp unsweetened cocoa powder
- 1 tbsp baking powder
- 1/2 cup dark chocolate chips or chunks
- 1/4 cup semisweet chocolate chips or chunks, plus 1/3 cup for drizzle
Preheat oven to 375 degrees F. Grease a large baking sheet and set aside.
In a mixing bowl, add melted coconut oil, sugar, eggs, and vanilla extract. Beat until smooth and well mixed.
Add flour, cocoa powder, and baking powder and mix until combined and dough begins to take the form of a shapeable dough. Add dark chocolate and semisweet chips/chunks and stir in until just evenly dispersed.
Divide the dough in half. With each half, form a long log and place on one side of the prepared baking sheet. Press dough so that it is about 1/2" - 3/4" thick throughout. Repeat with the second half of the dough on the other side of the baking sheet, keeping at least 2 inches between the dough logs.
Bake for 23-24 minutes, or until the outside of the dough logs are fairly firm to the touch. Remove sheet from oven and with a sharp knife (see note), slice biscotti on the diagonal about 3/4" thick. Place biscotti on their sides so the newly cut side is facing up. Return sheet to the oven and bake for an additional 6-8 minutes, or until the top side has crisped and is beginning to brown. Remove sheet from oven and flip so the bottom side is now facing up. Return to oven and bake for another 6 or so minutes, or until the top side has crisped to your preference. Remove sheet and transfer biscotti to a wire rack to cool completely.
For the drizzle, melt about 1/3 cup chocolate (either semisweet or dark - your choice) using your preferred method (either in the microwave or over a double boiler) and transfer to a piping bag or a sealable plastic bag with the very corner snipped off. Pipe a drizzle design over biscotti and let chocolate harden completely.
Coconut oil - measure 1/2 cup of coconut oil after it has been melted.
Slicing - I've seen biscotti recipes call for using both a serrated knife or a sharp, non-serrated knife for slicing. I tried both ways for this recipe, and found that the serrated knife created a few more crumbs/crumbles than using a non-serrated knife, so I stuck with non-serrated for the majority of the slicing for these biscotti. I'd suggest testing out a few slices both ways and to see which way works best for you.
Biscotti recipe adapted from allrecipes.
Serving: 1biscotti | Calories: 117kcal | Carbohydrates: 17.4g | Protein: 1.8g | Fat: 5.1g | Saturated Fat: 3.7g | Cholesterol: 14mg | Sodium: 6mg | Potassium: 70mg | Fiber: 0.7g | Sugar: 8.3g | Calcium: 20mg | Iron: 0.7mg