White and Dark Chocolate Biscotti

    1 hour 5 minutes

    This biscotti has cocoa, and white and dark chocolate inside. Great for a special morning tea or an impressive looking gift.

    287 people made this

    Serves: 36 

    • 125g butter, softened
    • 2/3 cup white sugar
    • 1/4 cup unsweetened cocoa powder
    • 2 teaspoons baking powder
    • 2 eggs
    • 1 3/4 cups (220g) plain flour
    • 120g white chocolate, chopped
    • 3/4 cup dark chocolate chips

    Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

    1. In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
    2. Preheat oven to 190 degrees C. Divide dough into two parts, and roll each part into a 23cm long log. Place logs on lightly greased baking tray, about 10cm apart. Flatten slightly.
    3. Bake for 20 to 25 minutes, or until toothpick inserted in centre comes out clean. Cool on baking tray for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
    4. Cut each loaf into 1cm inch wide diagonal slices. Place slices on an ungreased baking tray, and bake at 165 degrees C for 9 minutes. Turn biscuits over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

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    Reviews in English (262)


    I have been making this recipe for the past 3 or 4 Christmases - family and friend just LOVE them. However, I too have had the problem others describe with crumbly cookies. I've tried all sorts of things to avoid it and nothing has worked... until today. I make several other biscotti recipes and noticed this year that this recipe calls for double the amount of baking powder. So I made my last batch of these cookies with half the baking powder. VOILA!! Perfect cookies!! Give it a try. Great recipe. By the way, I've made this recipe with all sorts of different types of chocolate and nuts - all great.  -  03 Jan 2008  (Review from Allrecipes USA and Canada)


    Very impressive cookie! I made this for gifts at Christmas for teachers and friends, (along with a home made cappuccino mix.) It received rave reviews. Personally, I thought it was a bit too sweet with all the chocolate chunks, so I would reduce them slightly next time. I also tried replacing some chunks with Whole unblanched almonds and it made for a very pretty cookie with the contrasting light nuts and white chocolate in the dark cookie dough. I'll make this again and again! Definately wait the hour (even a half hour) to cut these before the second bake. Cutting them while hot will guarantee a crumbly mess. AND you must use a very good, very sharp knife. It makes a huge difference.  -  21 Jan 2006  (Review from Allrecipes USA and Canada)


    This recipe was my first try at making biscotti. Everyone loved these. I really didn't know what to expect. I kept reading reviews about it being difficult to cut them for the second baking. They are a little fragile, but with the right knife, they are not hard to do at all. The first time I made them was kind of trial by error, but they are not hard just a little time consuming. Like making bread. I found that shaping the batter was easy to do if you wrap it in waxed paper, then you can push and flatten without a mess. I used a ruler to make sure I had the proper size for baking, so that on the second baking they would be crisp and dry as they should be. All in all, my family and friends loved them. You need a little extra time to make them, but they are worth it.  -  18 Feb 2003  (Review from Allrecipes USA and Canada)