Triple-chocolate Biscotti

Triple-chocolate Biscotti Recipe from Italy | All-purpose flour, cocoa powder, eggs, and more

Region / culture: Italy | Servings: 12

Introduction

Triple-chocolate biscotti is a delicious and indulgent treat that combines the rich flavors of cocoa, semi-sweet chocolate, and white chocolate. This crunchy Italian cookie is perfect for dipping in coffee or enjoying on its own.

History

Biscotti, also known as cantucci, originated in Italy and have been enjoyed for centuries. Traditionally, biscotti were made with almonds and flavored with anise. Over time, variations of biscotti have been created, including the popular triple-chocolate version.

Ingredients

1.75 cup all-purpose flour
0.33 cup unsweetened cocoa powder
2 tsp baking powder
0.5 tsp salt
6 tbsp unsalted butter (room temperature)
3 eggs
1.5 tsp vanilla extract
8 oz (227 g) semi-sweet chocolate chips
0.5 cup white chocolate chips

How to prepare

Line a large baking sheet with a double thickness of foil.
Sift the salt, baking powder, cocoa, and flour into a large bowl and mix well.
Beat in the eggs one at a time, followed by the vanilla.
Gradually beat in the flour mixture.
Stir in the chocolate and white chocolate chips by hand.
Divide the dough into two long strips.
Refrigerate the dough for 30 minutes.
Preheat the oven to 350°F (177°C) and bake for about 25 minutes, or until the tops are cracked.
Allow the biscotti to cool for 10 minutes.
Reduce the oven temperature to 300°F (149°C).
Using the foil as a guide, lift the logs onto a work surface.
Cut the logs into 0.75-inch pieces and arrange half of the slices (cut side down) on each prepared baking sheet.
Bake the biscotti until they are just dry to the touch, approximately 8 minutes.
Turn the biscotti over and bake for an additional 8 minutes.

Variations

Add chopped nuts or dried fruit to the dough for added texture and flavor.
Use dark chocolate chips instead of semi-sweet for a richer chocolate taste.

Cooking Tips & Tricks

Be sure to refrigerate the dough before baking to make it easier to handle and shape.

- Use a sharp knife to cut the biscotti into slices for a clean edge.

- For extra chocolate flavor, drizzle melted chocolate over the cooled biscotti before serving.

Serving Suggestions

Enjoy triple-chocolate biscotti with a cup of coffee or hot chocolate for a decadent treat.

Cooking Techniques

Baking the biscotti twice ensures that they are crunchy and dry, perfect for dipping in coffee or tea.

Ingredient Substitutions

Use margarine instead of butter for a dairy-free version.

- Substitute almond extract for vanilla for a different flavor profile.

Make Ahead Tips

Triple-chocolate biscotti can be stored in an airtight container for up to two weeks, making them a great make-ahead treat.

Presentation Ideas

Arrange the biscotti on a decorative platter or in a gift box for a beautiful presentation.

Pairing Recommendations

Triple-chocolate biscotti pairs well with a variety of beverages, including coffee, tea, or hot chocolate.

Storage and Reheating Instructions

Store triple-chocolate biscotti in an airtight container at room temperature. To reheat, place in a 300°F (149°C) oven for a few minutes until warm.

Nutrition Information

Calories per serving

Each serving of triple-chocolate biscotti contains approximately 180 calories.

Carbohydrates

Each serving of triple-chocolate biscotti contains approximately 20 grams of carbohydrates.

Fats

Each serving of triple-chocolate biscotti contains approximately 10 grams of fat.

Proteins

Each serving of triple-chocolate biscotti contains approximately 3 grams of protein.

Vitamins and minerals

Triple-chocolate biscotti is not a significant source of vitamins and minerals.

Alergens

Triple-chocolate biscotti contains wheat, eggs, and dairy (butter and chocolate), which may be allergens for some individuals.

Summary

Triple-chocolate biscotti is a delicious treat that is relatively low in calories and provides a small amount of protein and fat.

Summary

Triple-chocolate biscotti is a delicious and indulgent treat that is perfect for enjoying with a hot beverage. With its rich chocolate flavor and crunchy texture, this cookie is sure to be a hit with chocolate lovers.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was a dreary winter day, and I was visiting my dear friend Maria for a cup of tea. As soon as I stepped into her warm and cozy kitchen, the delicious aroma of chocolate hit me like a wave. Maria greeted me with a smile and a twinkle in her eye.

"Come, sit down and have a biscotti with your tea," she said, handing me a plate filled with the most delectable looking cookies I had ever seen. They were long and slender, with a perfect golden crust and chunks of chocolate peeking out from within.

I took a bite and was instantly transported to chocolate heaven. The crunch of the biscotti, the rich flavor of the chocolate, and the hint of almond all combined to create a symphony of flavors in my mouth. I knew right then and there that I had to learn how to make these delicious treats.

Maria chuckled at my enthusiasm and promised to teach me her secret recipe. She explained that biscotti were traditional Italian cookies that were twice-baked to achieve their signature crispy texture. The addition of three types of chocolate - dark, milk, and white - gave them a triple-chocolate flavor that was simply irresistible.

Over the next few weeks, I visited Maria's kitchen regularly, eager to learn the art of making biscotti. She patiently guided me through each step, from mixing the dough to shaping the cookies and finally, baking them to perfection. As we worked together, she shared stories of her own grandmother, who had passed down the recipe to her many years ago.

I watched in awe as Maria effortlessly handled the dough, shaping it into long logs and carefully placing them on the baking sheet. She explained that the first baking was crucial to setting the shape of the biscotti, while the second baking would give them their signature crunch. She also showed me how to dip the cookies into melted chocolate for an extra decadent touch.

As the sweet aroma of chocolate filled the kitchen, Maria and I chatted and laughed, creating memories that would last a lifetime. I felt a deep sense of gratitude for her generosity in sharing her family recipe with me, and I knew that I would cherish this experience forever.

Finally, the moment of truth arrived as we pulled the biscotti out of the oven. They were golden brown and fragrant, with bits of chocolate glistening in the light. Maria beamed with pride as she handed me a cookie to taste.

I took a bite and closed my eyes in sheer bliss. The crunch of the biscotti, the richness of the chocolate, and the hint of almond all combined to create a flavor that was truly divine. I couldn't believe that I had made these delicious cookies with my own two hands.

From that day on, Triple-chocolate Biscotti became a staple in my kitchen. I would bake them for family gatherings, holidays, and special occasions, always thinking of Maria and the special bond we shared over our love of cooking. The recipe became a part of my culinary repertoire, a reminder of the joy that comes from sharing food and stories with loved ones.

As I sit here now, reminiscing about that fateful day in Maria's kitchen, I can't help but smile. The memory of learning to make Triple-chocolate Biscotti will always hold a special place in my heart, a testament to the power of friendship, tradition, and the simple joy of baking. And every time I take a bite of these delicious cookies, I am transported back to that moment of discovery and delight, grateful for the gift of a treasured recipe and a cherished friendship.