Triple Chocolate Biscotti


Excellent with dessert, cup of coffee, or hot chocolate  This recipe serves 36


  • ½ cup butter/margarine Butter, without salt
  • 1 cup granulated sugar Sugars, granulated
  • 2½ tsp salt Salt, table
  • 2 large eggs Egg, whole, raw, fresh
  • 1 large egg yolk Egg, yolk, raw, fresh
  • 2 tbsp creme de cocao or milk
  • ½ cup unsweetened cocoa powder Cocoa, dry powder, unsweetened
  • 2¾ cups flour Wheat flour, white, all-purpose, enriched, unbleached
  • ½ cup minature smi sweet chocolate pieces
  • ½ cup chopped, toasted macadamia nuts Nuts, macadamia nuts, raw
  • 1 large egg(white only) Egg, white, raw, fresh
  • 2 tbsp coarse or granulated sugar Sugars, granulated


Step 1

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt; beat until combined. Beat in eggs, egg yolk and Creme de cocao or milk. Beat in cocoa powder and as much flour as you can with the mixer. Stir in remaining flour, chocolate pieces and nuts. Divide dough in half. Shape each portion into an 11 inch roll. Place rolls 5 inches apart on a lightly greased baking sheet. Flatten to a width of 2 inches. Combine egg white and 1 teaspoon water. Brush on loaves. Sprinkle with coarse sugar. Bake in a 375F oven for 25 minutes or until firm and a toothpick inserted in centre comes out clean. Cool on a cookie sheet about 1 hour or until completely cool. Transfer to a cutting board. Cut each loaf diagonally into ½ inch thick slices. Lay slices, cut side down, on the cookie sheet. Bake in 325F oven for 10 minutes. Turn slices to the other side and bake 10-15 minutes more or until dry and crisp. Cool on wire rack.


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