Triple Chocolate Biscotti (cantucci) combine cocoa powder, chocolate chips and a dip of melted chocolate for an extra indulgent finish. These twice-baked cookies are crisp, intensely chocolatey and ideal for dunking into cappuccino, coffee or tea. They’re easy to make, keep well for weeks, and are a lovely bake-ahead treat.
Cantucci al Cioccolato are a classic Italian-style biscotti with a deep chocolate flavour. Because they’re baked twice they become satisfyingly crunchy while remaining rich in chocolate taste — hence the name Triple Chocolate Biscotti.
These biscotti are straightforward to prepare and store well in an airtight container, making them perfect for gifting or keeping by the coffee machine. Below are the ingredients, step-by-step instructions and helpful tips to ensure great results.
Ingredients – what you need
The photo below shows the ingredients and a few notes on important choices to get the best flavour and texture.
- Flour – all-purpose flour. Sift it with the cocoa to avoid lumps.
- Cocoa powder – use a good-quality cocoa for the best chocolate intensity.
- Sugar – granulated or caster sugar both work.
- Eggs – large eggs at room temperature.
- Honey – adds sweetness and helps the biscotti develop a crunchy texture; use clear honey.
- Vanilla – use real vanilla extract, not artificial essence.
- Salt – a pinch enhances the chocolate flavour; a light sprinkle of sea salt on top is optional.
- Chocolate chips – dark (bittersweet) chips are recommended, but milk or white chocolate work too.
- Chocolate for dipping – choose a good-quality chocolate for melting; dark or semisweet is our preference.
Sift the flour and cocoa into a large bowl, add the sugar and salt, then whisk to combine.
In a separate bowl beat 2 large eggs plus 1 egg yolk (reserve the extra white for brushing) with the vanilla extract and honey until just combined.
Make a well in the centre of the dry ingredients and pour in the egg mixture. Use a fork to bring the dough together until a rough mass forms.
Stir in the chocolate chips and knead briefly by hand until the dough comes together. It may feel dry at first but will bind after a minute—do not add extra liquid.
Form the dough into a ball and divide it in two. Shape each portion into a log, then press each log flat to approximately 2cm (3/4 inch) thick and about 10cm (4 inches) wide.
Place the logs on a lined baking tray and brush the tops lightly with the reserved egg white. Bake at 350°F (180°C) for 25 minutes.
Remove the tray and let the logs cool for a couple of minutes. Reduce the oven temperature to 265°F (130°C). Using a sharp, non-serrated knife, slice each log on the diagonal into pieces about 1cm (1/2 inch) thick.
Arrange the sliced biscotti cut-side up on the baking tray and bake for another 25 minutes until dry and crisp. Remove and cool on a rack.
Melt the dipping chocolate gently over simmering water or in short bursts in the microwave. Dip one end of each biscotti in the melted chocolate, set them on parchment and allow the chocolate to set before serving.
Recipe tips and FAQs
- Don’t add more liquid – the dough may seem dry but will come together as you knead it.
- Use a sharp knife – a straight, sharp blade gives clean diagonal slices; avoid serrated knives that can crumble the biscotti.
- Variations – swap chocolate types or add orange zest or extract for a citrus twist.
- Let them set – allow the melted chocolate to fully harden before storing.
Stored in an airtight container, biscotti remain fresh for 2–3 weeks.
Yes. You can freeze baked biscotti or the raw dough. Thaw fully 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)
If you try these Chocolate Biscotti, please rate the recipe and leave a comment to share how they turned out. I enjoy reading your feedback and baking tips.
Step By Step Photos Above
Most recipes include step-by-step photos and a video tutorial to guide you.
Triple Chocolate Biscotti
By Emily
Ingredients
- 1 + 1/2 cups all-purpose flour (200g)
- 1/2 cup cocoa powder (50g)
- 3/4 cup sugar (150g)
- 3 large eggs, at room temperature
- 1 tbsp honey
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips (100g)
- 1 pinch salt
- 3/4 cup chocolate for dipping (about 100g)
Instructions
- Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
- Sift the flour and cocoa into a large bowl. Add the sugar and salt and whisk to combine.
- In a separate bowl beat 2 large eggs and 1 egg yolk (reserve the extra white for brushing). Add vanilla and honey and beat lightly.
- Make a well in the dry ingredients and add the egg mixture. Mix with a fork until a rough dough forms.
- Stir in the chocolate chips and knead briefly by hand until the dough comes together.
- Shape the dough into a ball, divide in half, and form two logs about 2cm thick and 10cm wide.
- Place logs on the lined tray, brush with egg white and bake for 25 minutes.
- Let cool briefly, reduce oven to 265°F (130°C), then slice logs diagonally into 1cm pieces.
- Arrange slices back on the tray and bake another 25 minutes until dry and crisp. Cool.
- Melt the dipping chocolate and dip one end of each biscotti. Allow chocolate to set before serving.
Notes
- Do not add extra liquid; the dough will come together as you knead.
- Use a sharp straight knife for clean diagonal slices.
- Try different chocolates or add orange zest for variation.
- Let the dipped chocolate set before storing.
- Storage: keep in an airtight container for 2–3 weeks or freeze.
Nutrition
Carbohydrates: 24 g |
Protein: 3 g |
Fat: 5 g |
Sugar: 14 g
Nutrition information is an approximation.