Triple Chocolate Biscotti, Cantucci al Cioccolato

Triple Chocolate Biscotti (cantucci) made with cocoa powder, chocolate chips and dipped in luscious melted chocolate. Rich, decadent and good, suited to dipping in your morning cappuccino or cup of tea.

Cantucci al Cioccolato, or Chocolate Biscotti, are solid cookies for dunking into your morning cappuccino, tea or coffee.

These biscotti are twice-baked, making them extra crispy and crunchy with a deep and decadent chocolate flavour…oh yes, we're talking triple chocolate here!

They're also simple to make and keep well for weeks so your chocolate fix is never far away. See the full recipe below, including our step by step photos and video tutorial, enjoy!

Ingredients – what you need

See the photo below that shows you everything you need to make the most good chocolate biscotti, plus some important tips on ingredients.

• Flour – use all-purpose flour and sift it with the cocoa powder to avoid lumps.
• Cocoa powder – use a good quality cocoa powder for the best chocolate flavour.
• Sugar – you can use either granulated or caster sugar.
• Eggs – use large eggs, at room temperature.
• Honey – honey not only adds sweetness but helps with the crunchy texture so don't skip it. Make sure you use clear honey.
• Baking powder (not pictured) – helps add texture.
• Vanilla – use vanilla extract and not essence.
• Salt – a little salt brings out the chocolate flavour, we also sprinkle a little sea salt on top of the biscotti as they set.
• Chocolate chips – We like to use dark chocolate (bitter-sweet) but you can use sweeter chocolate if you like (milk, semi-sweet, white).
• Chocolate – again, we like to use dark chocolate for dipping the biscotti in but use whatever chocolate you like make sure it's good quality.

Sift the flour and cocoa powder into a large mixing bowl. Add the sugar, salt and baking powder. Whisk everything together until well incorporated (photos 1-3).

In a separate bowl add 2 large eggs and 1 egg yolk (reserve the extra egg white for brushing the biscotti). Add the vanilla extract and honey and lightly beat the eggs together.

Make a well in the centre of the dry mixture and add the eggs and vanilla. Using a fork, mix everything together until a rough dough starts to form (photos 4 & 5).

Add the chocolate chips and knead the dough with your hands until it comes together. It may seem to dry at first but don't add any more liquid it will come together after a minute or so (photo 6).

For the dough into a ball and cut in half. Shape each half into small logs then press each log to about 2cm (3/4 inch) thick and 3 inches wide (photos 7-9).

Place them on a lined baking tray and brush the tops of the logs with a little egg white. Bake at 180C/350F (conventional) for 25 minutes (photo 10).

Remove from the oven and let cool the biscotti cool for 10 minutes or so. Turn the oven down to 150C/300F then cut each log into biscotti about ½ inch thick (1cm) thick (photo 11).

Arrange the biscotti back on the baking tray and bake for another 25 minutes, remove and set aside (photo 12).

Melt the chocolate in a bowl above a pot of gently simmering water (or use a microwave) and dip one end of each biscotti in the melted chocolate. Let the cookies set before serving (photos 13-16).

Recipe tips and FAQs

• Don't add more liquid – when mixing the dough it may seem dry but as you knead it, it soon comes together. See the process shots or video tutorial for what the texture of the dough should look like.
• Use a sharp knife for cutting – use a shape knife to cut the biscotti and don't use a serrated knife or the biscotti are likely to crumble.
• Variations – feel free to change the chocolate chips and dipping chocolate for whatever kind you like. You can also add things like orange essence or zest into the dough to switch up the flavour.
• Let them set – let the melted chocolate set on the biscotti before storing.

How long do they last?

The biscotti will keep well in an airtight container for 2-3 weeks.

Can we freeze them?

You can freeze baked cookies or raw dough. defrost the cookies before serving or baking.

More Italian cookies you might like

• Pignoli Cookies (Biscotti ai Pinoli)
• White Chocolate and Pistachio Cantucci Biscuits
• Chocolate Salami (Salame di Cioccolato)
• Orange Chocolate Cantucci Biscuits
• Italian Almond Cookies (Ricciarelli)

Ingredients

Makes 20 biscotti

dry ingredients

• 200 g Italian 00 flour or use all-purpose ((1 1/2 cups minus 1 tablespoon))
• 50 g cocoa powder ((1/2 cup))
• 150 g sugar ((3/4 cup))
• 1 teaspoon baking powder
• 1 pinch salt

wet ingredients

• 2 large eggs (at room temperature)
• 1 large egg yolk (at room temperature)
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 100 g dark chocolate chips ((1/2 cup))

for brushing on top

• 1 egg white

for dipping

• ¾ cup chocolate (for dipping (dark,semisweet or bittersweet) 100g)

Method

1. Preheat the oven to 350℉/180℃ (conventional) and line a baking tray with parchment paper.

2. Sift the flour and cocoa powder into a large mixing bowl. Add the sugar, salt and baking powder. Whisk everything together until well combined.

3. In a separate bowl add 2 large eggs and 1 egg yolk (reserve the extra egg white for brushing the biscotti). Add the vanilla extract and honey and lightly beat the eggs together.

4. Make a well in the centre of the dry mixture and add the eggs and vanilla. Using a fork, mix everything together until a rough dough starts to form.

5. Add the chocolate chips and knead the dough with your hands until it comes together. It may seem to dry at first but don't add anymore liquid it will come together after a minute or so.

6. Form the dough into a ball and cut it in half. Shape each half into small logs then, press each log to about 2cm (3/4 inch) thick and 3 inches wide.

7. Place them on a lined baking tray and brush the tops of the logs with a little egg white. Bake in the oven for 25 minutes.

8. Remove from the oven and let cool for around 10 minutes. Turn the oven down to 300℉/150℃, then cut each log into biscotti about ½ inch (1cm) thick.

9. Arrange the biscotti back on the baking tray and bake for another 25 minutes (do 20 minutes if you want them slightly softer). Transfer to a cooling rack and set aside.

10. Melt the chocolate in a bowl above a pot of gently simmering water (or use a microwave) and dip one end of each biscotti in the melted chocolate. Let the cookies set before serving.

Kitchen notes

• Don't add more liquid when mixing the dough it may seem dry but as you knead it, it soon comes together. See the process shots or video tutorial for what the texture of the dough should look like.
• Use a sharp knife for cutting use a shape knife to cut the biscotti and don't use a serrated knife or the biscotti are likely to crumble.
• Variations feel free to change the chocolate chips and dipping chocolate for whatever kind you like. You can also add things like orange essence or zest into the dough to switch up the flavour.
• Let them set let the melted chocolate set on the biscotti before storing.
• Storage the biscotti will keep well in an airtight container for 2-3 weeks or can be frozen.