I can’t believe I have had this website for 12 years and never posted a biscotti recipe. Well today is the day! This White Chocolate Biscotti recipe is easy to make, delicious, and quite beautiful. It’s so easy to make that I plan on following this biscotti recipe up with at least two more, chocolate biscotti and salted caramel biscotti,. but for now, let’s stick with this beauty!
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White Chocolate Biscotti:

Biscotti are crisp, twice baked Italian cookies. They are known for their long shelf life and versatility. The name “biscotti” comes from the Latin for “cooked twice,” which describes their unique baking process, because these are indeed baked twice! First, you’ll be forming a dough, then baking in the form of a loaf. The next step is emoving them from the oven and slicing the loaf, turning the pieces on their sides, and baking a second time until  crunchy and dry. This recipe has white chocolate chips and is sprinkled with cinnamon sugar. They are delightful!

This Recipe is Made Without Seed Oils!

We went to a dinner party a few weeks ago and the hostess (and friend) served biscotti for dessert with fruit and chocolate. It was beautiful! She was kind enough to share her recipe, which originally called for canola oil. I don’t use canola oil so fortunately she let me know that avocado oil works just as well, and it sure does! This biscotti is crisp and delicious!

The Process: 

These photos will be really helpful when you get to baking. I always appreciate a visual when making a recipe for the first time.

1. Make the dough 2. Form dough into two “bars” 3. Sprinkle with cinnamon sugar 4. Bake for 25 minutes, slice, turn onto their sides and bake again for 25 more minutes. 

What to Serve with White Chocolate Biscotti:

Biscotti are usually served with a hot drink, like coffee, tea or hot chocolate. So of course I am going to offer you my Spiced Hot Chocolate with Hand Whopped Cream! Biscotti are also delicious served with fruit and chocolate.

Storage and Freezing:

Biscotti taste great the first day you make them, but are even better over the course of the next few days. Store in an airtight container for up to a week, or freeze and save for a special occasion. They also taste great straight out of the freezer.

The Recipe: White Chocolate Biscotti

What you need: a hand mixer, parchment paper, and I always use vanilla paste but extract works too. 

Print

White Chocolate Biscotti

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

 

A delicious biscotti that's fabulous served with coffee, tea, or hot chocolate!

Course: Dessert

Cuisine: Italian

Keyword: biscotti, Italian Cookie, white chocolate biscotti

Servings: 30 cookies

Ingredients

• 1 cup avocado oil
• 3/4 cup organic granulated sugar (plus 1 1/2 tablespoon for sprinkling)
• 1 teaspoon vanilla or vanilla paste
• 3 cups all purpose flour
• 1 cup white chocolate chips or white chocolate mini chips
• 1 teaspoon cinnamon

Instructions

1. Preheat oven to 350 degrees and place oven rack in center position. Cover a baking sheet with parchment paper and set aside.

2. In a bowl, use a hand mixer to combine eggs, oil, sugar and vanilla. Mix well, add flour one cup at a time, mixing until well combined between additions. Dough should look and feel like cookie dough.

3. Add white chocolate and mix by hand until well distributed in the dough

4. Split the dough in half and form into two long "bars" so to speak (see photo) Bar should be long enough to make it no more than 3/4 high (see photos)

5. Place 1 1/2 tablespoons granulated sugar into a small bowl. Add 1 teaspoon vanilla and mix. Then use half of the cinnamon sugar to sprinkle on both cookie bars.

6. Bake at 350 for 25 minutes. Remove form oven and turn oven temp down to 325. Use a sharp knife to slice the dough into 1/2" pieces, turn on their sides and sprinkle with remaining cinnamon sugar. (see photos)

7. Place back in the oven and bake for 25 more minutes. Remove and allow to cool. Store in a covered container for up to a week.

MAY I PLEASE ASK A FAVOR?