Description
These Triple Chocolate Biscotti are perfectly crunchy twice-baked cookies that combine rich cocoa, dark and semi-sweet chocolate chunks, and a hint of espresso for depth. Ideal for dipping in coffee, these elegant Italian treats offer a delightful balance of intense chocolate flavor with a crisp texture.
Ingredients
Scale
Dry Ingredients
- 1 cup granulated white sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon instant espresso powder
- 1 cup all-purpose flour
- pinch of salt
Wet Ingredients
- 1 stick salted butter (at room temperature)
- 2 large eggs
Chocolate and Fat
- 1/2 cup dark chocolate chunks
- 1/2 cup semi-sweet chocolate chunks
- 1 teaspoon shortening
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to make cleanup easier and prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the granulated white sugar and softened salted butter using a hand mixer or stand mixer until light and fluffy, approximately 2-3 minutes.
- Add Eggs and Espresso: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the instant espresso powder to enhance the chocolate flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients and mix until just combined.
- Fold in Chocolate Chunks: Gently fold in the dark and semi-sweet chocolate chunks to evenly distribute them throughout the dough.
- Shape the Dough: Transfer the dough to the prepared baking sheet. Using floured hands, shape it into a 12-inch long and 3-inch wide log, flattening the top slightly for even baking.
- First Bake: Bake the dough log for 25-30 minutes at 350°F (175°C) until firm to the touch. Remove from oven and cool for about 10 minutes.
- Slice into Biscotti: Once cooled, use a sharp knife to cut the log diagonally into 1-inch thick slices.
- Second Bake: Arrange the slices cut-side down on the baking sheet. Bake for another 15-20 minutes, flipping halfway through, until the biscotti are crisp and dry.
- Cool and Serve: Remove biscotti from the oven and let cool completely on a wire rack. Serve with coffee or enjoy as a crunchy chocolate treat.
Notes
- Ensure the butter is softened to room temperature to achieve a light, fluffy cream with sugar.
- Instant espresso powder enhances the chocolate flavor without adding a strong coffee taste.
- Slicing the biscotti diagonally creates larger surface areas for crispier edges.
- Store biscotti in an airtight container to keep them crunchy for up to two weeks.
- Use parchment paper or silicone mats to prevent sticking during baking.
