Triple chocolate biscotti – a perfect winter treat

This wonderful recipe is easy to make and provides an amazing hit of chocolate. These cookies are perfect in winter with red wine, rich coffee, or some Bailey’s over ice and they make a wonderful gift. As a bonus, you can keep them in the freezer for up to three months in an airtight container. Warning: For those with children or trouble sleeping, best not to eat close to bedtime.


  • 4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder (although Fry’s is good if you can access the Ghiradelli’s power it will make the cookies much richer)
  • 2 teaspoons baking soda
  • 2 teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla
  • 2 cups almond slivers
  • 1 and a half cups of dark chocolate chunks (in a pinch chocolate chips will do) – Callebault chocolate recommended
  • 1 cup of white chocolate chunks – Callebault chocolate recommended
  • 2 tablespoons icing sugar (optional)


Preheat oven to 350F, and butter and flour a large baking sheet.

With an electric mixer, beat butter until smooth (at least one minute). Slowly add in granulated sugar and vanilla. Once butter and sugar is light and fluffy, add in eggs one at a time. Beat until well combined.

Add flour, baking soda and salt and mix thoroughly until a stiff dough is formed. Add chocolate and almonds and stir until all ingredients and evenly combined.

Lightly grease two cookie sheets and then apply a light flour covering (just enough flour to adhere to the buttered sheet).

Divide the dough into four even sections. Roll each section out into a long long (approximately 12 inches in length) and lay it on the sheet (two logs per sheet). Slightly flatter each log so it it approximately half an inch thick with even edges. Dust the logs with icing sugar sugar.

Bake the logs for 35 minutes, or until slightly firm to the touch.

On a cutting board, cut the biscotti into 1/4 inch slices. Arrange biscotti, cut sides down on baking sheet and put back in the oven. Bake 10 minutes or until crisp. Cool biscotti on a rack and then store in airtight containers.

Triple chocolate biscotti

Triple chocolate biscotti

Tagged , , , . Bookmark the permalink.

About Tanya Schecter

Tanya Schecter is a mom, foodie, writer, speaker, coach, trainer, and yoga instructor. She believes in abundance, that the world is our mirror, and that stepping through our fears is one of the best ways to grow and become the best versions of ourselves. She also believes in compassionate listening, that food nourishes the body and soul, that kindness cannot be overrated, and that we are all wonderful creatures who ultimately want love and connection.

Comments are closed.