Biscotti Bound

  • prep time20 min
  • total time 59 min
  • serves 24

Also known as: “HELL-BENT AND BISCOTTI BOUND” Maybe not hell-bent but I am ready for a little reckless fun!

This recipe was inspired by the demise of my relationship with The Big One. The Big One and I lasted almost seven years. We gave it our best shot but I ended up leaving the relationship to figure out who I was again and to figure out what the heck to do with all this biscotti (I needed to bake a lot for that one). I created a ton of emotional baking recipes in that relationship but this was one of my favourites: a double chocolate biscotti with a white chocolate drizzle.

Courtesy of The Happy Baker, Erin Bolger.

41 Ratings
Directions for: Biscotti Bound


Biscotti Bound

2 ½ cup all-purpose flour

½ cup cocoa

3 tsp baking powder

½ cup sugar

½ cup brown sugar, packed

¼ cup butter, softened

3 eggs

½ cup semi-sweet chocolate chip

½ cup white chocolate chips


½ cup white chocolate chips or 2 squares of white chocolate (chopped)

1 tsp vegetable oil


Biscotti Bound

1. Preheat oven to 350F (175C)

2. In a medium bowl sift or whisk together, flour, cocoa and baking powder.

3. In a large bowl combine sugars, and butter; beat until well blended.

4. Add eggs; beat well.

5. Gradually add flour mixture; stir well. Dough will be stiff. Stir in the white and chocolate chips.

6. Divide dough in half. On a lined cookie sheet flatten dough to make two rectangles. Place a couple inches apart from one another, about 1/2 inch thickness.

7. Bake in oven for about 25 minutes or until set. Let cool enough to touch. Cut into 1/2 inch slices. Lay slices on their side. Continue baking for 5-7 minutes. Turn slices over and bake for an additional 5-7 minutes.

8. Let cool on wire racks. To dress up your biscotti; melt white chocolate and oil in a small saucepan over very low heat. Drizzle over biscotti. Store in an airtight container.


See more: Dessert, Kid-Friendly, Chocolate, Snack, Valentine's Day


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