Brownie Biscotti Recipe
Brownie Biscotti Recipe photo by Taste of Home

Brownie Biscotti Recipe

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4.5 14 21
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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.
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:36 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 36 servings


  • 1/2 cup butter, melted
  • 3 eggs
  • 2 teaspoons 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


  1. 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).
  2. 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.
  3. Bake at 325° for 30-35 minutes or until set and tops are cracked. Cool for 15 minutes. Carefully transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.
  4. Place cut side down on ungreased baking sheets. Bake for 20-25 minutes or until firm and dry. Remove to wire racks to cool.
  5. 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.
Originally published as Brownie Biscotti in Taste of Home December/January 2008, p9

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Reviewed Jul. 3, 2015

"I've made this recipe twice now. The first time was for a heritage luncheon at school. My son chose it to represent our Italian background. This was one of the easiest biscotti recipes I've ever made. I did work a bit to get it to not crumble but the extra effort was worth it. I drizzled the white chocolate over the biscotti. When I presented it I was asked where I bought them! A compliment to think they looked that professional. They taste just like brownies. Careful cutting with a serrated knife is the way to go. I agree about cooling a bit before cutting to reduce crumbling. I got about 2 1/2 dozen. They were enjoyed by all. Will definitely make again."

Reviewed Dec. 7, 2014

"Far too crumbly. I couldn't get the dough to come together with kneading. Added a little water which helped but the texture still was not right. Once it was time to cut it, it continued to crumble. Just didn't work out for me."

Reviewed Jul. 24, 2014

"Great biscotti recipe - definitely have a brownie taste too :) I've made a lot of biscotti and have noticed that if you allow it to cool a good bit before slicing it, it usually holds together fairly well (and a sharp knife is a definite must). It made about 25, nice-size pieces. Will definitely be making this recipe again!"

Reviewed Dec. 12, 2012

"Great taste - however very difficult to cut."

Reviewed Dec. 22, 2011

"Next time I make this I am adding more moisture. Way too crumbly when cutting. I like things to look very presentable. Some of them were. Most were not. Excelltent flavor though!"

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