White Chocolate Drizzled Mini Chocolate Chip Biscotti


This is my absolute, favorite recipe for Biscotti! It is a delicious variation from the traditional flavor, and is pretty much irresistible, either dipped or straight out of the cookie jar. ~Amy

White Chocolate Drizzled Mini Chocolate Chip Biscotti

2 cups flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/8 tsp kosher salt
1/2 cup butter, at room temperature
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 cup mini chocolate chips

1/2 cup chopped white chocolate

Heat oven to 325 degrees

With an electric mixer beat butter and sugars together for 2-3 minutes. Add eggs, one at a time. Beat until light and fluffy.
On low speed add chocolate chips. Add baking powder, cinnamon, salt and flour. Mix until just incorporated.

Divide dough in half and place each half on a parchment lined baking sheet. Using lightly floured hands, form into two flat logs.

Bake until firm to the touch, about 25-30 minutes. Remove from the oven and let cool for 5 minutes.

Carefully transfer logs to a cutting surface and cut on a diagonal into 1/2 inch thick slices. Arrange slices cut side down on parchment lined baking sheets and bake for about 10minutes or until bottoms are brown. Remove from oven and turn slices over. Bake until bottoms are brown about 10 minutes longer. Transfer to a wire rack cool.
Melt white chocolate in small intervals in the microwave, stir until smooth. Drizzle over biscotti and cool completely.

Recipe adapted by Amy and Madeline Richardson from Williams Sonoma Cookbooks


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