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Triple chocolate biscotti

Triple chocolate biscotti

With three different types of chocolate baked inside, these biscuits from Martha Collison are just the thing for dunking into espresso, or crumbling over ice cream.

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  • Makes20
  • CourseCake
  • Prepare25 mins
  • Cook50 mins
  • Total time1 hr 15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 200g plain flour
  • 50g cocoa powder
  • ½ tsp baking powder
  • ½ tsp salt
  • 3 Waitrose British Blacktail Free Range Medium Eggs
  • 130g golden caster sugar
  • 1 tsp vanilla extract
  • 50g almonds, roughly chopped
  • 100g white chocolate, chopped
  • 25g granulated sugar, for sprinkling
  • 50g milk chocolate, melted


  1. Preheat the oven to 190°C, gas mark 5 and line a large baking tray with baking parchment. In a small bowl, combine the flour, cocoa powder, baking powder and salt.

  2. Beat together 2 eggs, the golden caster sugar and vanilla extract using a wooden spoon in a large bowl for a few minutes, or until well combined. Stir in the dry ingredients from the small bowl and the almonds and white chocolate, until a thick dough forms.

  3. Shape the dough into a log about 20cm long. Beat the remaining egg, then brush some over the dough. Sprinkle with the granulated sugar, then bake for 30 minutes until firm.

  4. Set the dough aside to cool at room temperature for 10 minutes, then freeze for 20 minutes to solidify the chocolate chunks. Lower the oven temperature to 170°C, gas mark 3.

  5. When the dough is cold, use a serrated knife to slice it diagonally into 1cm-thick slices, then arrange on a baking tray. Bake the biscotti for 20 minutes more or until crisp.

  6. Transfer the biscotti to a rack to cool, then drizzle with the melted milk chocolate and allow to set. The biscotti will keep for up to 2 weeks in an airtight tin.


Typical values per item when made using specific products in recipe


599kJ/ 143kcals



Saturated Fat












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