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Brownie Biscotti Recipe

Brownie Biscotti Recipe

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 YIELD: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 vanilla or white chips
  • 1-1/2 teaspoons shortening


  • 1. In a large mixing 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. Place cut side down on ungreased baking sheets. Bake for 20-25 minutes or until firm and dry. Remove to wire racks to cool.
  • 4. For drizzle, in a microwave-safe bowl, melt vanilla chips and shortening; stir until smooth. Drizzle over biscotti. Yield: 3 dozen.

Reviews for Brownie Biscotti

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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!"

Reviewed Nov. 26, 2011

"These are wonderful. They are on my annual Christmas cookie list to make"

Reviewed Oct. 29, 2011

"Yummy...will be added to my biscotti recipe list!"

Reviewed Feb. 9, 2011

"I made this biscotti for a cookie exchange and it was a huge hit! Will definitely add this to my "favourites"!!"

Reviewed Feb. 2, 2011

"It was my first biscotti's recipe and can tell you that was great."

Reviewed Apr. 18, 2010

"This still continues to be my favorite biscotti recipe. I make it every year for Christmas. I love how chocolaty it is! My kids don't like nuts, so I like to substitute white chocolate chips for the nuts, but it's really delicious both ways. I think it IS a little tricky cutting the biscotti, because it tends to want to fall apart, so just use a very gentle touch when cutting and transferring them to the cookie sheet."

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