These Triple Chocolate Biscotti cookies are studded with slivered almonds, dipped in chocolate, and decorated with mini M&M candies. These crunchy cookies are perfect for dipping in a cup of hot tea, coffee, or glass of milk and make great a afternoon snack or after dinner dessert.
I love a crunchy, crumbly biscotti and I especially love one with a lot of chocolate flavor! These triple chocolate biscotti have chocolate in the dough, chocolate candies, and are dipped in chocolate for that intense chocolate flavor every chocolate lover adores!
This biscotti recipe was inspired by this brownie biscotti that I made for the brownie lovers in my home!
Why You'll Love Triple Chocolate Biscotti
Easy to make: these cookies have a double bake but the effort is small and end result is delicious!
Coffee treat: the combination of chocolate and almond is a delicious treat reminiscent of a candy bar that goes great with a cup of hot coffee.
Gift giving: biscotti make excellent food gifts to give to party hostesses or holiday cookie trays.
Ingredients
A biscotti cookie is an Italian cookie that is crispy and crumbly. It is a great accompaniment to a mug of coffee, tea, or frothy cappuccino. All you need to make this cookie recipe are basic pantry ingredients you likely already have on hand!
- All-purpose flour
- Granulated sugar
- Cocoa powder
- Baking soda
- Salt
- Large eggs
- Large egg whites
- Vanilla extract
- Slivered almonds
- Mini M&M's
Hint: to make mixing the dough together easier, once the wet and dry ingredients are mostly incorporated, turn the dough out onto a lightly floured countertop and knead it together with your hands like you would knead bread dough.
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine flour, sugar, cocoa powder, baking soda and salt.
- In a separate bowl, mix together eggs, egg whites and vanilla extract.
- Gradually add egg mixture to flour mixture blending as well as possible.
- Toss almonds with M&M's then add to flour mixture and blend just until combined.
- Divide dough in half and using a well floured surface roll each dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg.
- Bake until light golden brown, about 30-35 minutes. Allow biscotti logs to cool 15 minutes then cut into slices on the bias.
- Place biscotti slices back on baking sheet and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool.
- If desired, melt ½ pound bar of dark chocolate according to package directions for melting chocolate. Dip end of biscotti in chocolate and set on parchment paper to cool. Decorate with mini M&M's.
Equipment
- Large bowls (2)
- Wooden spoon
- Large baking sheet
- Parchment paper
- Sharp knife
Variations
- White chocolate version: substitute white chocolate candy melts for the chocolate dip.
- Nut swap: use chopped pecan or walnuts in place of the slivered almonds.
- Peanut butter version: use Reese's pieces (affiliate link) in place of the M&M candies.
Storage
Store biscotti in an airtight container at room temperature up to 1 month. Can be stored in the freezer up to 3 months.
Top Tips
- Be sure to cool the partially baked logs at least 15 minutes before cutting into slices as the hot dough can crumble and fall apart easily.
- Cool biscotti completely before dipping in melted chocolate and sprinkle immediately with mini candies after dipping. Allow chocolate to dry completely before storing.
Things to know
Biscotti is so easy to make! There is no oil/butter or liquid. Only whole eggs, egg whites, and vanilla make up the "wet" part of the recipe. This can make it seem like the dough is too dry as you are combining the ingredients, but don't worry, keep stirring it in and your dough will come together.
Usually near the end of stirring the dough I will turn it out onto a countertop and knead it together. You will then divide the dough in half and shape it into two logs, then flatten out to about ½ inch thick.
After it is baked, you let the logs cool about 15 minutes, then cut them into slices to pop back into the oven and bake a little longer.
How to Serve Triple Chocolate Biscotti
Dipping the biscotti in some dark chocolate and sprinkling with a few more mini M&M's is optional! Even though I am a coffee lover, I love to dip my biscotti in hot tea and if the biscotti is dipped in chocolate or plain, they are still pretty darn delicious.
Related recipes
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When you make this Triple Chocolate Biscotti recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Triple Chocolate Biscotti with Almonds
Equipment
- Wooden spoon
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Ingredients
- 2 cups flour
- 1 cup sugar
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 2 large egg whites
- 1 teaspoon vanilla extract
- ⅔ cup slivered almonds
- ½ cup mini M&M's
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine flour, sugar, cocoa powder, baking soda and salt.
- In a separate bowl, mix together eggs, egg whites and vanilla extract.
- Gradually add egg mixture to flour mixture blending as well as possible.
- Toss almonds with M&M's then add to flour mixture and blend just until combined.
- Divide dough in half and using a well floured surface roll each dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg.
- Bake until light golden brown, about 30-35 minutes. Allow biscotti logs to cool 15 minutes then cut into slices on the bias.
- Place biscotti slices back on baking sheet and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool.
- If desired, melt ½ pound bar of dark chocolate according to package directions for melting chocolate. Dip end of biscotti in chocolate and set on parchment paper to cool. Decorate with mini M&M's.
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