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Brownie Biscotti

 Brownie Biscotti
Daintily drizzled with white chocolate, these eye-catching biscotti are loaded with chocolate chips and crunchy almonds. “They look so pretty in a holiday gift basket with an assortment of hot chocolate and teas,” notes Amber Sumner of Congress, Arizona.
36 ServingsPrep: 20 min. Bake: 50 min. + cooling


  • 1/2 cup butter, melted
  • 3 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1-1/3 cups sugar
  • 3/4 cup baking cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup unblanched almonds, toasted and coarsely chopped
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup white baking chips
  • 1-1/2 teaspoons shortening


  • In a large bowl, combine the butter, eggs and vanilla until well
  • blended. Combine the flour, sugar, cocoa, baking powder and baking
  • soda; gradually add to butter mixture just until combined (dough
  • will be crumbly).
  • Turn dough onto a lightly floured surface; knead in almonds and
  • chocolate chips. Divide dough in half. On an ungreased baking sheet,
  • shape each portion into a 12-in. x 3-in. log, leaving 3 in. between
  • the logs.
  • Bake at 325° for 30-35 minutes or until set and tops are cracked.

2 of 2

Brownie Biscotti (continued)

Directions (continued)

  • Cool for 15 minutes. Carefully transfer to a cutting board; cut
  • diagonally with a serrated knife into 1/2-in. slices.
  • Place cut side down on ungreased baking sheets. Bake for 20-25
  • minutes or until firm and dry. Remove to wire racks to cool.
  • For drizzle, in a microwave, melt vanilla chips and shortening at 70%
  • power for 1 minute; stir. Microwave at additional 10- to 20-second
  • intervals, stirring until smooth. Drizzle over biscotti. Yield: 3
  • dozen.