Triple Chocolate Biscotti

June 25, 2012

We love, love, love biscotti in this house, especially with coffee. I’ve been meaning to put up a biscotti recipe since Christmas but never got around to it.

The original of this recipe comes from The Tummy Train, a food blog that I found awhile ago that has some of the tastiest recipes I’ve seen. I tweaked the recipe a bit, getting rid of some of the sugar, adding in some whole wheat pastry flour, and adding in some chocolate-covered almonds instead of the regular ones. The results? Perfect chocolate biscotti.

These Triple Chocolate Biscotti are chocolate-y (obviously), crunchy, and as I said perfect with a cup of coffee. I’ve found that they get better with age. I would make these a few days ahead of when you want to serve them. The first day they are still delicious, but not quite as crunchy as I would like.

Triple Chocolate Biscotti

recipe adapted from The Tummy Train


  • 1/3 cup white chocolate chips
  • 1 cup whole wheat pastry flour
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 2 tsps instant espresso or coffee powder
  • 2 eggs
  • 2 egg whites
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1/3 cup chocolate-covered almonds (or regular toasted whole almonds)
  • 1 T milk (if needed to bring dough together)
  • 1 cup chocolate chips, melted and then mixed with 1 tsp instant coffee granules (optional)


  1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the white chocolate chips, flours, cocoa powder, baking powder, salt, and coffee powder. Set aside.
  3. In another bowl, whisk the eggs and egg whites with the sugar and vanilla until well-blended. Stir in the flour and nuts. At this point I added in a tablespoon of milk to bring the dough together. You may be able to leave that out though depending on how sticky your dough is.
  4. Scrape the dough onto the lined baking sheet making two skinny strips, at least 1/2-inch apart. Use a spatula to even up the strips.
  5. Put the pan on the lowest rake and bake 35-40 minutes or until the loaves are firm but springy to the touch. Set the pan on a rack to cool for at least 15 minutes, leaving the oven on.
  6. Transfer the loaves to a cutting board. Use a sharp, serrated knife and cut the loaves on a diagonal, about 1/2-inch slices.
  7. Stand the slices back on the lined baking sheet, a 1/2-inch apart. Toast them 20-25 minutes. Cool completely when done.
  8. Once biscotti is cool, dip tops in the melted chocolate chips and stand on wax or parchment paper. Let chocolate harden and then store in the fridge.
  9. Enjoy!

— the Jilb




  1. Oh those look good. I bet they would be perfect for that late afternoon hungry hour – tea time. Yum!

    • I believe you’re right– perfect for a snack in the afternoon. Love that idea!

  2. Those look so good. How can you go wrong with the chocolate AND coffee combination?

    • I know! Two of my favorite things in one treat? Perfection!

      • nom nom!! 🙂

  3. Looks great!

    • Thanks! They’re pretty tasty!

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