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Double-Drizzled Biscotti

Semisweet and white chocolate drizzles give these biscotti a pretty look. The baking time is shorter than for some biscotti, so they're a little softer. —Cheryl Ludemann, Boonville, New York
  • Total Time
    Prep: 25 min. Bake: 30 min. + cooling
  • Makes
    about 3 dozen

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 tablespoons aniseed
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts
  • 1/3 cup semisweet chocolate chips
  • 2 teaspoons shortening, divided
  • 1/3 cup white baking chips

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In a small bowl, whisk flour, aniseed, baking powder and salt; gradually beat into creamed mixture. Stir in walnuts.
  • Divide dough in half. On an ungreased baking sheet, shape each half into a 14x2-in. rectangle. Bake 15-20 minutes or until firm to the touch.
  • Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on ungreased baking sheets, cut side down. Bake 6-7 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely.
  • In a microwave, melt semisweet chips and 1 teaspoon shortening; stir until smooth. Drizzle over biscotti. In a microwave, melt white chips and remaining shortening; stir until smooth. Drizzle over biscotti.
Nutrition Facts
1 cookie: 126 calories, 7g fat (3g saturated fat), 25mg cholesterol, 61mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 2g protein.
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