Zutaten für Triple Chocolate Biscotti
- 1 1/2 cups (190g) all-purpose flour
- 3/4 cup (45g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Unsalted Butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (85g) semi-sweet chocolate chips
- 1/2 cup (85g) white chocolate chips
- 1/2 cup (113g) granulated sugar
- 1 cup (170g) dark chocolate chips
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Zubereitung von Triple Chocolate Biscotti
- Preheat oven to 350°F (175°C). Line a large baking sheet with double-thickness foil.
- In a large bowl, whisk together 1 ½ cups (190g) all-purpose flour, ¾ cup (45g) unsweetened cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, 1 teaspoon vanilla extract, and ½ cup (113g) granulated sugar until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup (170g) dark chocolate chips, ½ cup (85g) semi-sweet chocolate chips, and ½ cup (85g) white chocolate chips.
- Divide the dough in half. Shape each half into a long log (approximately 12 inches long and 2 inches wide).
- Refrigerate the logs for at least 30 minutes.
- Place the logs onto the prepared baking sheet.
- Bake for 25 minutes at 350°F (175°C).
- Remove from oven and let cool for 10 minutes.
- Reduce oven temperature to 300°F (150°C).
- Using the foil as an aid, carefully transfer the logs to a cutting board.
- Cut each log into ¾-inch thick slices.
- Arrange the biscotti slices, cut-side down, on the prepared baking sheets.
- Bake for 8-10 minutes, then flip and bake for another 8-10 minutes, or until golden brown and completely dry.
- Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
23g
Fat
17g
Carbs
4g
