White Chocolate Biscotti Recipe
This white chocolate biscotti recipe makes a mouthwatering dessert. Using cake mix makes this recipe super easy, even at the last minute!
Biscotti are the perfect crunchy cookies for dipping in a cup of coffee, hot chocolate, or tea. One of the most popular desserts in your local coffee shop, you can easily make these white chocolate biscotti cookies at home for so much less.
White chocolate fans should try this white chocolate peppermint fudge recipe and cranberry cookies with white chocolate drizzle.
Dipping in this Salted Caramel Whiskey Cocktail would be pretty amazing, too!
Why This Recipe Works
To be honest, this is far from a traditional Italian biscotti recipe, but the flavor is wonderful and saves you a lot of time. Especially when life is busy, this easy chocolate biscotti recipe is a win!
Once the biscotti are made, you can fancify them in a number of ways. Scroll down to the variations to get some ideas for creating more biscotti recipes.
For more scrumptious cookies, check out this amaretti cookies recipe and one of my favorites, another easy biscotti recipe with almonds and dried apricots! Did I mention we like easy around here?
I also have a whole list of just the best biscotti recipes! Let me know your favorite.
What Goes in This Biscotti Recipe
We made this chocolate biscotti recipe with a mixture of cake mix and flour for wonderful flavor.
Scroll down to the recipe card for the rest of the ingredients and quantities.
How to Make this Recipe
Make sure your butter and eggs are at room temperature before beginning.
Preheat the oven to 350º.
Add slivered almonds to a baking sheet and lightly toast for about 2 minutes, until just fragrant but not browning.
Remove from heat and set aside to cool.
In a large bowl, using an electric mixer on medium speed, combine cake mix, flour, butter, vanilla extract, and eggs. Dough may be slightly crumbly.
Add in almonds.
Gently mix in almonds until well incorporated.
Knead the dough on a work surface until it comes together. Don’t over knead.
Prepare 2 large cookie sheets with parchment.
Divide dough into two logs.
On a parchment paper lined baking sheet, flatten each biscotti dough half into a 12 by 24 inch log.
Leave at least 3 inches between biscotti logs in case they spread a little.
Optional: Sprinkle dough with Turbinado cane sugar.
Place logs in oven and bake for 25 minutes or until an inserted toothpick comes out clean. (Log on left has Turbinado sugar. It gives a bit of a sparkle.)
Cool logs after first bake on cookie sheets for 20 minutes.
Transfer logs from parchment to a cutting board.
Slice each log diagonally with a sharp serrated knife. Each piece should be about a half-inch wide.
Flip the slices to cut sides down. Keep them in a single layer.
Place back in oven for 10 minutes or until bottoms are light golden brown.
Cool on cookie sheet for 2 minutes.
Transfer to a wire rack and let cool completely.
Just before dipping the biscotti, melt chocolate chips in microwave or using a double boiler.
Dip biscotti ends in melted chocolate and then dip in sliced almonds.
Store the biscotti in airtight container or cookie tin. Aren’t they pretty?
Variations
You can switch these Italian cookies up so many different ways! The next time you make them, try one of these variations:
- Add dried fruit like cranberries or dates.
- Use chocolate or almond extract in place of vanilla.
- Try other nuts, like walnuts or pistachios.
- Melted dark chocolate would be delicious for dipping.
- You can dip the end in chocolate, or you could dip one side. You could also drizzle on the chocolate.
- Sprinkle mini sweet chocolate chips on top of the melted chocolate.
- Make this chocolate biscotti recipe even more delicious with a sprinkle of flakey Maldon salt after dipping in chocolate!
- Coarse sugar or colorful sprinkles over the chocolate would give these a perfect finishing touch. You could use Christmas sprinkles or even pink or blue for a baby shower!
Frequently Asked Questions
Stored in an airtight container, biscotti keep for about one month. We actually keep a container of biscotti on the counter all the time.
You could use chocolate cake mix to make double chocolate biscotti. Everything else in this recipe would stay the same. You could also add cocoa powder to the dough recipe to make it chocolate.
Baking the biscotti the second time is what gives it that crunch.
Top Tips
Make sure your butter and eggs are at room temperature before beginning.
If using the microwave (easy method!) do it in 15 second increments until the chocolate is melted. Otherwise you may end up with a mess you can’t use. No wasting chocolate around here!
Refrigerating the biscotti for 20 minutes or so after dipping in chocolate will harden the chocolate on the ends. If you are planning to transport them (especially if you live in a very warm climate) you might want to do it in a cooler. The chocolate will melt if it gets too warm.
Let us know what you think of this recipe by giving it a rating! I’d appreciate it so much!
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More Delicious Dessert Recipes
White Chocolate Biscotti Recipe
Equipment
- Large cookie sheets
- Measuring bowls and spoons
- Electric mixer
- Parchment paper or reusable cookie sheet liners
Ingredients
- 15 oz Box white cake mix
- ⅔ cup all purpose flour
- 1 cup almond slivers toasted and cooled
- 2 eggs
- 3 T unsalted butter melted
- 1 ½ tsp vanilla extract
- 16 ounces white chocolate chips melted
Instructions
- Make sure your butter and eggs are at room temperature before beginning.
- Preheat the oven to 350º.
- Add slivered almonds to a baking sheet and lightly toast for about 2 minutes, until just fragrant but not browning. Remove from heat and set aside to cool.
- In a large bowl, combine cake mix, flour, butter, vanilla extract, and eggs. Dough may be slightly crumbly.
- Add in almonds and knead the dough until it comes together. Don't over knead.
- Prepare 2 large baking sheets with parchment paper.
- Split into two logs .
- On a parchment lined baking sheet , flatten each log half into a 12 by 24 inch log.
- Leave about 3 inches between each log in case they spread a little.
- Bake for 25 minutes or until an inserted toothpick comes out clean.
- Cool on cookie sheets for 20 minutes.
- Remove the logs from parchment and place on a cutting board.
- Slice each log diagonally with a serrated knife. Each piece should be about a half-inch wide.
- Flip the slices to cut side down.
- Place back in oven for 10 minutes or until bottoms are light golden brown.
- Cool on cookie sheet for 2 minutes .
- Transfer to a wire cookie rack and let cool completely.
- Just before dipping the biscotti, melt chocolate in a double boiler or in the microwave. If using the microwave (easy method!) do it in 15 second increments until the chocolate is melted. Otherwise you may end up with a mess you can't use.
- Dip biscotti ends in melted white chocolate. Sprinkle with sliced almonds.
- Store the biscotti in airtight container.
