White chocolate biscotti is one of those recipes I come back to every winter. They're crisp but not hard, with just the right amount of sweetness. This recipe came from my husband's grandmother, and I've made it more times than I can count.
I love that these are easy to shape, never too fussy, and turns out the same every time. After they're baked and cooled, I drizzle or dip each biscotti in melted white chocolate and sprinkle them with crushed pistachios or cacao nibs. They're perfect for dipping in coffee or for an afternoon treat (and they stay fresh for days)!
These white chocolate biscotti are always on my Christmas cookie tray (they're great for gifting, too)! They're my go-to, along with easy M&M pretzel cookies & my jam sandwich cookies. They're all just a bit different so I know everyone will get something they love.
Jump to:
Ingredients
Here's a quick rundown of what you'll need to make these white chocolate biscotti. We have a complete recipe with amounts down below, too.
For the Biscotti:
- Unsalted butter
- Granulated sugar
- Large eggs
- Almond extract
- Vanilla extract
- All-purpose flour
- Baking soda
- Kosher salt
- Slivered raw almonds
For the Topping:
- White chocolate (use high-quality chocolate)
- Coconut oil (this helps thin the chocolate and makes it much easier to drizzle)
- Cacao nibs
- Crushed pistachios (I like to use salted pistachios but any will work)
Instructions
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter until light and fluffy (about 2 to 3 minutes). Gradually add the sugar and continue beating for another 3 to 4 minutes until the mixture looks pale and airy. This step is what will give the white chocolate biscotti the right texture, so take your time here.
- Add the eggs and extracts: Beat in the eggs one at a time, mixing well after each addition. Stir in the almond and vanilla extracts.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the almonds: Gently fold in the slivered almonds using a spatula. (If the dough feels sticky, you can lightly flour your hands before handling it.)
- Chill the dough: Divide the dough into two equal portions, shape each into a rough ball, and place them on a parchment-lined baking sheet. Cover and refrigerate for at least 2 hours, or overnight if you'd like to bake them the next day. (This helps the dough firm up and makes shaping easier.)
- Shape the logs: Once the dough is thoroughly chilled, form each ball into a log about 4 inches wide and 8-10 inches long. Pat it gently to flatten it into a loaf shape (don't worry about perfection, biscotti are forgiving).
- First bake: Preheat your oven to 325°F. Bake one log per sheet for 20-25 minutes, or until it's lightly golden around the edges. The loaves should feel set but still soft in the center.
- Cool and slice: Let the loaves cool for 10-15 minutes, then use a serrated knife to slice them into ½-inch-thick biscotti.
- Second bake: Lower the oven temperature to 300°F. Arrange the biscotti slices on their sides on the baking sheet and bake them for approximately 20 minutes. Transfer them to a cooling rack and let them cool completely.
- Dip or drizzle with white chocolate: Once the white chocolate biscotti are completely cool, melt the white chocolate and coconut oil together in a heatproof bowl over a small pot of simmering water (or use the microwave in 15-second bursts, stirring in between). Dip one end of each biscotti or drizzle the chocolate across the tops.
- Finish with toppings: Before the chocolate sets, sprinkle with cacao nibs, crushed pistachios, or both. Let the chocolate harden completely before storing or packing them as gifts.
Equipment Needed
- Mixing bowls: You'll need three: one for wet ingredients, one for dry, and one for melting the chocolate.
- Hand mixer or stand mixer
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Serrated knife
- Cooling rack
- Double boiler or microwave-safe bowl
- Offset spatula or spoon (for drizzling)
- Airtight container or gift tins (for storage or gifting)
Tips
- Cream the butter and sugar really well! This step determines how light your biscotti will be. It should look pale and fluffy before you add the eggs.
- Don't skip chilling the dough. It's tempting to skip this step, but chilled dough is easier to shape and slice after baking.
- Use a serrated knife: It will help the biscotti from crumbling as you slice them.
- Make them as crunchy as you like: For a softer texture, reduce the second bake by a few minutes. To make them extra crunchy, let them bake a little longer.
- Use high-quality white chocolate. It will make a difference!
- Add the toppings right away: Move quickly after dipping so the toppings stick well to the chocolate.
- Try different flavors: Lemon zest or dried cranberries in the dough taste amazing with the white chocolate drizzle!
Storage and Make-Ahead
- Room temperature storage: Once the biscotti are fully cooled and the chocolate has hardened, keep them in an airtight container at room temperature for up to one week. Layer them with parchment paper to prevent the chocolate from smudging.
- Freezing the dough: You can make the dough ahead and freeze it (unbaked) for up to 2 months. Shape it into logs, wrap tightly in plastic wrap, then place in a freezer-safe bag. Thaw in the refrigerator overnight before baking.
- Freezing baked biscotti: Plain, uncoated biscotti freeze well. Place them in an airtight container or freezer bag and freeze them for up to 2 months. Thaw them at room temperature, then drizzle or dip them in chocolate once they're defrosted.
- Make-ahead gift idea: These white chocolate biscotti make wonderful edible gifts because they stay crisp for days. Once the chocolate has set, package a few in cellophane bags, tie with twine or ribbon, and add a tag for an easy homemade gift!
- How to re-crisp: If they start to lose a little crunch, pop them into a 300°F oven for 5-7 minutes.
Frequently Asked Questions
Can I use a different type of chocolate?
Absolutely. Dark, milk, or even ruby chocolate all work beautifully with this recipe. Just melt them the same way and drizzle or dip as desired.
Do I have to bake the biscotti twice?
Yes, that's what gives biscotti their signature crunch. The first bake sets the dough, and the second bake removes moisture so the cookies become crisp and dry.
Why did my biscotti crack while slicing?
They were probably still too warm after the first bake. Let the loaves cool for at least 10 minutes before slicing, and use a serrated knife with gentle pressure.
How do I make my biscotti softer?
Reduce the time on the second bake by 5 minutes, or store them in an airtight container with a small piece of bread to keep them slightly tender.
Can I skip the nuts?
Yes, the almonds add crunch but aren't essential. You can replace them with dried cranberries, chopped pistachios, or just leave them out entirely.
Why did my white chocolate seize or clump?
It may have overheated. White chocolate melts quickly, so use low heat or a double boiler and stir constantly. If it starts to thicken, add a small spoonful of coconut oil to smooth it out.
Can I add flavorings to the dough?
Definitely. Try adding orange or lemon zest, cardamom, or a dash of espresso powder for a custom twist.
How long do they stay fresh?
At room temperature, they keep their crisp texture for about a week. For longer storage, freeze uncoated biscotti and dip in chocolate later.
Related Recipes
Looking for more Christmas desserts? Try these:
White Chocolate Biscotti
Delicious almond & white chocolate infused biscotti topped with a white chocolate drizzle. Easy to make and are wonderful as little gifts for family or friends as they keep well in the fridge/freezer!
Ingredients
Biscotti
- ¾ cup butter, room temperature
- 1 cup sugar
- 3 eggs
- 1 teaspoon almond extract
- 1 ½ teaspoons vanilla extract
- 3 cups + 3 tablespoons all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup slivered raw almonds
Toppings
- 6 ounces white chocolate
- 2 tablespoons coconut oil
- ½ cup cacao nibs
- ½ cup chopped pistachios
Instructions
- In mixing bowl cream the butter until it's fluffy (about 2-3 minutes). Slowly add sugar and beat another 3-4 minutes.
- Add the eggs one at a time, beating between each addition (about 3 minutes total). Stir in the almond and vanilla extracts.
- In a separate mixing bowl, combine flour, baking soda and salt.
- Add it slowly to the egg and butter mixture, blending it evenly. Fold in the slivered almonds.
- Divide dough into 2 balls; place the balls on parchment paper on a cookie sheet and place them in the refrigerator for at least 2 hours or overnight.
- Once the dough is chilled, form the balls into logs about 4 inch wide and 8-10 inches long; then flatten the logs into a loaf shape.
- Preheat the oven to 325°F.
- Bake 1 loaf per sheet at 325 degrees for 20–25 minutes or they're until lightly browned.
- Reduce the oven to 300°F.
- Cool the loaves, then slice each with a serrated knife into ½ inch thick biscotti. Lay the biscotti on their sides and bake for 20 minutes. Cool completely before handling.
- Melt the chocolate and the coconut oil using a double boiler (place a heat-proof bowl on top of a small pot filled with ¼ cup of water.) Alternatively, you can microwave it in 15-second bursts in a microwave-safe bowl, stirring between. Once the chocolate has almost completely melted (there should be just a few clumps of chocolate), continue stirring until it's completely smooth.
- Lay out a long sheet of parchment paper. Dip one end of each biscotti in the white chocolate, or drizzle it over the top. Immediately (before the chocolate sets), sprinkle with the cacao nibs and/or crushed pistachio.
Notes
Make the dough in advance and freeze the dough for up to 2 months.
You can roast the almonds before chopping them for a nuttier flavor.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 232Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 48mgSodium: 120mgCarbohydrates: 19gFiber: 1gSugar: 16gProtein: 3g
This data was provided and calculated by Nutritionix.
She is also a professional food photographer who specializes in editorial, portrait food photography and styling.
- White Chocolate Biscotti Recipe (Gift-Worthy Cookies!) - October 6, 2025
- Jam Sandwich Cookies (Holiday Favorite) - October 3, 2025
- Chunky Monkey Ice Cream Recipe (No-Churn!) - September 27, 2025