Milk and White Chocolate Biscotti

Course: Dessert, Snack

Cuisine: Christmas, Italian, North American

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: cookies

Calories: 317kcal

Author: Lord Byron's Kitchen

When it comes to sweet treats like biscotti, you cannot go wrong with chocolate! This recipe combines both milk and white chocolate chips into a sweet, vanilla-flavoured cookie dough. Dip and drizzle these Milk and White Chocolate Biscotti with even more chocolate to make them even better!

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Ingredients

6 tablespoons butter, melted
2/3 cup sugar
1/2 teaspoon salt
3 teaspoons vanilla extract
1 1/2 teaspoons baking powder
2 large eggs
2 cups all purpose flour
1/2 cup mini milk chocolate chips
1/2 cup mini white chocolate chips

For the Dip and Drizzle:

2 cups milk chocolate chips
3/4 cup white chocolate chips
1 teaspoon vegetable oil

Instructions

Preheat your oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a mixing bowl, beat together the butter, sugar, salt, vanilla extract, and baking powder until well combined and creamy.
Next, add the eggs and beat them into the batter until well mixed.
Now, add the flour and mini white and milk chocolate chips. Beat in until just combined. The dough will be sticky.
Turn the dough out onto the prepared baking sheet and form it into a log. (Dust your hands with flour; dough is a bit sticky!)
Form it log into a rectangle shape that is roughly 4" wide and 12" long.
Bake for 25 minutes. Remove from the oven and place the baking sheet on a wire cooling rack so that air can circulate around the baking sheet. Allow to cool for 5 minutes.
In the meantime, reduce the heat to 325°F.
Using the parchment paper, slide the log onto a large cutting board. Slice into 3/4" slices across the width of the log.
Place slices back onto the baking sheet which has been lined with more parchment paper. Slices are cut side down. Bake for 12 minutes.
Remove from oven. Carefully turn the cookies over and bake for another 12 minutes.
Remove from oven and allow to cool on the baking sheet for 3-5 minutes. Transfer to wire cooling rack to finish cooling completely.
Once cooled, transfer the milk chocolate chips to a microwave-safe bowl. At half power, microwave in increments of 30 seconds, stirring well after each increment until the chocolate is melted and smooth.
Working with one biscotti at a time, dip the bottoms into the melted chocolate and set them chocolate-dipped side up on a baking sheet. Continue to do this until all of the biscotti have been dipped. Allow the chocolate to cool and firm up.
Once the milk chocolate is firm to the touch, turn the biscotti right side up onto a baking sheet lined with a wire cooling rack.
Next, repeat the melting step with the white chocolate chips with the vegetable oil.
Transfer the melted white chocolate to a resealable sandwich bag. Cut a small hole in one lower corner. Drizzle the chocolate over the biscotti. Allow the chocolate to firm and harden.
Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.

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