Triple Chocolate Biscotti | Recipes

Triple Chocolate Biscotti

(14) Ratings:
Prep Time:
Baking Time:
Makes:40 biscotti

Looking for a delicious treat that’s bursting with chocolate, chocolate and more chocolate? This fabulous biscotti recipe is sure to hit the spot!


1/2 cup 125 mL butter
1 1/2 cups 375 mL granulated sugar
2 eggs
3 oz 85 g semi-sweet chocolate, melted and cooled
2 1/2 cups 625 mL Robin Hood® Original All Purpose Flour
1/4 cup 50 mL cocoa powder
2 1/2 tsp 12 mL baking powder
1 tsp 5 mL salt
1/4 cup 50 mL milk
1 tsp 5 mL vanilla extract
3 oz chopped semi-sweet chocolate
1/2 cup 125 mL coarsely chopped almonds


  1. Preheat oven to 350ºF (180ºC). Line a baking sheet with parchment paper.
  2. Beat butter, sugar and eggs in large bowl of electric mixer. Beat in melted chocolate and remaining ingredients. Dough will be sticky. Remove to a lightly floured surface and divide dough in two. With well floured hands, place half of the dough on prepared baking sheet and shape into a log measuring 16” long by 3 ½” wide (40cm x 9cm). Repeat with remaining half of dough.
  3. Bake in preheated oven for 25 to 30 minutes, until dough is set. Remove from oven and let cool 10 minutes.
  4. Cut logs into ¾” (2cm) slices and return cookies to baking sheet. Bake 20 minutes longer, turning cookies over halfway through baking time. Let cool on sheet 5 minutes, then remove to cooling rack.


  • To keep cookies longer, wrap them tightly, label and freeze for up to six months.
  • Use wax paper for packing cookies – it doesn’t seal tight, which means cookies won’t get too soft.

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