I needed to make more biscotti, and felt in the mood for a chocolate overload! TRIPLE Chocolate seemed the most sensible way to go! hehe
I took my Double Chocolate Biscotti recipe and adjusted it slightly. This also created a wonderful bi-colour look. When you make this, remember to give some consideration to the placement of the two coloured mixtures to ensure that when cut, you get the look you like. As you can see, I went for a slightly diagonal look.
Triple Chocolate Biscotti
3 C Flour
1 t Baking Powder
½ t Baking Soda
1 t Salt
¾ C Sugar
2 T Dutch Processed Cocoa
½ C White Chocolate Bits
½ C Milk Chocolate Bits
1 t Milk
- Sift together the first 4 ingredients.
- In a separate bowl, beat eggs and sugar until light in colour.
- Slowly add sifted dry ingredients
- Remove half the mixture from the mixing bowl and put aside
- Add Cocoa to the remaining half of mixture and mix to combine
- Add Milk Chocolate bits and mix gently
- Add White Chocolate bits to the mixture you put aside by kneading them in
- Turn out and knead the dark mixture until smooth (about 2 minutes) on a lightly floured board
- Divide each half of mixture into two and shape into logs
- Using a pastry brush, brush milk onto the top/side of the dark coloured mixture
- Join the pale coloured mixture to the other two logs and roll each to form ‘flat’ logs (about 2.5cm high).
- Bake at 165oC for 25-30 minutes (a skewer should come out clean).
- Leave to cool completely, and then cut 1.5cm slices diagonally.
- Lie in single layer on 2 baking trays and toast in oven at 150oC for 20-30 minutes.