Black and White Biscotti

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Recipe photo
Hands-on time:
Baking time:
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Yield: 21 biscotti

Recipe photo

Chocolate and vanilla join forces in these pretty, two-tone biscotti. Drizzle baked biscotti with glaze for an elegant presentation; or simply press coarse sugar into the top prior to baking, for a crunchy/glittery look.

Read our blog about these cookies, with additional photos, at Bakers' Banter.

Black and White Biscotti

star rating (19) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 21 biscotti
Published: 01/01/2010

Ingredients

Dough

  • 6 tablespoons butter
  • 2/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons cocoa powder, Dutch-process preferred
  • 1/2 teaspoon espresso powder
  • 1/2 cup chocolate chips, mini chips preferred
  • 2 tablespoons coarse white sparkling sugar, for topping (optional)

Glaze (optional)

  • 3/4 cup confectioners' sugar
  • 1 tablespoon water

Directions

see this recipe's blog »

1) Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.

2) In a medium-sized bowl, beat the butter, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy.

3) Beat in the eggs; the batter may look slightly curdled.

4) At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.

5) Divide the dough in half, leaving half in the bowl, and placing half on the prepared pan. If you have a scale, half the dough is about 10 1/4 ounces (290g). Volume-wise, half the dough is a generous 1 cup.

6) Shape the dough on the pan into a log that's about 14" long x 2 ½" wide. Straighten the log, and smooth its top and sides; a wet spatula or wet bowl scraper (or wet fingers) works well here. Place the pan in the freezer while you make the chocolate dough.

7) To prepare the chocolate dough, add the cocoa powder and espresso to the vanilla dough in the bowl, stirring to combine. Stir in the chocolate chips.

8) Remove the pan from the freezer. Using your wet fingers, spread the chocolate dough atop the vanilla dough, pressing it down the sides to entirely enclose the vanilla dough, if desired. You can also just leave the sides bare. Sprinkle the coarse sugar atop the dough, pressing it into the surface gently with your fingers.

9) Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes; just work it into the schedule of whatever else you're doing in the kitchen. While the biscotti are cooling slightly, reduce the oven temperature to 325°F.

10) If you've used parchment on your baking sheet, use it to lift the biscotti off the sheet onto a flat surface. If you haven't used parchment, carefully lift the biscotti off the sheet onto a flat surface. Using a serrated knife or sharp chef's knife, cut the biscotti crosswise into 3/4" slices. Or cut the biscotti on the diagonal — for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.

11) Set the biscotti, on edge, back on the baking sheet. Return the biscotti to the oven, and bake them for 30 to 40 minutes, till they feel very dry and are beginning to turn golden. They'll still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool.

12) Remove the biscotti from the oven, and transfer them to a rack to cool.

13) If you haven't topped the biscotti with coarse sugar, glaze them once they're cool. Mix the confectioners' sugar and water, and drizzle it atop the biscotti.

Yield: 21 biscotti, about 4" to 5" long.

Reviews

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  • star rating 04/08/2015
  • Sue from Massachsetts
  • These were my first attempt at biscotti and they came out great! I made them for my twin sister and she was very impressed. Dough was easy to work with and the finished product looked like the picture. I sprinkled mine with the sparkling sugar and they were delicious.
  • star rating 02/14/2015
  • miyamar from KAF Community
  • Excellent!! I doubled the recipe. While I work on chocolate part I, place the vanilla in the refrigerator. Before I place the dough on the parchment paper I pencil the correct measurement on the paper. You can still see the pencil mark after flipping over the paper. Using a little flour on the siltmat makes it very easy to shape it. Place it on the rectangle and shape to the correct measurement. Do the same for the chocolate then use a little water to smooth down and add on top of the vanilla layer. I use Maui Sugar to give it a great crunch. Everyone loves this recipe and says it's the best biscotti that they every had.
  • star rating 01/18/2015
  • Veronica from us
  • My first time making Biscotti and this recipe was so simple and delicious!
  • star rating 07/08/2014
  • lucysmom1953 from KAF Community
  • Biscotti were very easy and quick to make. Good flavor. Everyone who tried them liked them, but some folks were a little surprised by the slightly different texture of the chocolate portion (it was a bit softer). That didn't surprise me, but I was a bit surprised that it was commented on by more than one person. I would definitely make these again, but they're not my favorite. Most folks that i shared these with commented that the chocolate chip mandelbrot that I've made before (KAF recipe, of course!!) have better chocolate flavor. I tend to agree. But these were very good. Question on biscotti - I make biscotti very often and have tried lots of different recipes, but have never seen a recipe for oatmeal raison biscotti. I have had a request from a friend to make oatmeal raisin - can you give me some direction on finding a recipe? Thanks!
    You might want to try our whole-grain cinnamon biscotti recipe. You could easily replace the nuts with raisins.~Jaydl@KAF
  • star rating 05/13/2014
  • scottrockinrolen from KAF Community
  • This is the recipe I get the most compliments on! They are pretty, and oh so good! Chocolate & vanilla! I even called to find out how to double the recipe because they are eaten very quickly.
  • star rating 02/08/2014
  • Grace from CA
  • This recipe is to die for! I used bittersweet chocolate which I chopped up in my food processor to the size of mini chips. In the vanilla section I added dried cherries which I also processed to the size of currents. All of my Italian friends raved about their delicious flavor. I am now doubling the recipe to have enough for friends and family.
  • star rating 11/13/2013
  • Kim from Chillicothe, MO
  • Very easy, foolproof as mentioned before, and it tastes awesome! Since I did not have the espresso powder originally I used my Folgers Decaf instant and I put about 4 teaspoons in a small cup and add a small amount of hot boiling water and stir to make a thick syrup. Let it cool some before adding to the other half of the dough with the cocoa. This makes it taste wonderful! I have gotten the espresso powder, but it still doesn't taste as good as it does my way (but I love coffee flavor). I crave these and so does my family!
  • star rating 04/20/2013
  • daisy in nj from KAF Community
  • This recipe belongs in the "guaranteed" category - it's just that good and it's just that reliable. These biscotti are treats I make not only for family and guests at this point, but as a treat for myself because I find myself craving their inimitable, delectable flavor. Nothing homemade nor store-bought will satisfy the desire for these biscotti once you have tasted them! A relatively easy, quick recipe with a wonderful payoff for your efforts. 5 + stars!
  • star rating 01/26/2013
  • JEM from
  • These are fun to make and taste great. I added almonds to mine. Another winner from KAF!
  • star rating 01/04/2013
  • lauradietrich from KAF Community
  • Everyone loved these biscotti! Easy to make and the results were impressive! I didn't add the icing or sprinkle sugar on the top.
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