Hot Chocolate Biscotti Recipe (2024)

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Hot Chocolate Biscotti Recipe Hot Chocolate Biscotti Recipe Description Ingredients Instructions Notes NEVER MISS A POST Reader Interactions Did you make this recipe?Pleasegive it a star rating below! Leave a Reply Comments FAQs References

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For day #2 of Christmas Week, I’m sharing Hot Chocolate BiscottiRecipe — my version of the Italian cookie that is baked twice — that includes actual hot chocolate mix in the batter and plenty of mini marshmallows.

Recently, I received some Lake Champlain Chocolates Spicy Aztec Hot Chocolate Mix. While it’s notvery hot “spicy”, it does include cayenne pepper and cinnamon in the ingredients, giving it a bit of a kick with the usual hot chocolate sweetness.

One night, whileI was happily enjoying a cup of Spicy Aztec Hot Chocolate, I decidedthis wonderfulhot chocolate deserved to make an appearance in my baking too. The result was this Hot Chocolate Biscotti recipe, which I am very pleased with, and guess what? My non-spicy-loving kids love it too. Now, if you don’t have the Spicy Aztec Hot Chocolate, no worries — thiscan be made with your favorite hot chocolate mix too.

As with my other biscotti recipes, it starts by making a dough. This one calls for 3/4 cup of hot chocolate mix. Use your favorite…most should work well, but don’t use a sugar-free variety. The dough is shaped into two “logs”, which are patted down and then baked. After baking and cooling, they are cut into slices, which are again baked in the oven to get them nice and crispy.

There is so many ways you can embellish biscotti slices — for these, I decided to dip them 1/2 way into melted chocolate, which leaves you a nice un-dipped “handle” for holding onto when you dip it into a cup of milk or a hot drink.

I melted my chocolate in a microwave-safe coffee cup so that I would have some depth to the melted chocolate, making it easier to coat. I decided to go with a dark chocolate, but feel free to use milk chocolate if you prefer. After dipping, be sure to gently scrape the excess chocolate off of the biscotti.

After dipping in the chocolate, gently press one side of the biscotti into tiny marshmallow bits.

Lay your hot chocolate biscotti on a wax lined baking sheet and put them them in the freezer just until the chocolate is firm.

Now you’re ready to enjoy! Many people like to dip biscotti into hot coffee or tea, but my kids have been raving about how awesome these are with a glass a milk. Of course, if you want a double dose of chocolate goodness, you’ll want pair them with a cup of hot chocolate.

Hot Chocolate Biscotti Recipe

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Hot Chocolate Biscotti Recipe (7)

Hot Chocolate Biscotti Recipe

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  • Author: Brandie Valenzuela
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Description

For day #2 of Christmas Week, I’m sharing Hot Chocolate BiscottiRecipe — my version of the Italian cookie that is baked twice — that includes actual hot chocolate mix in the batter and plenty of mini marshmallows.

Ingredients

Scale

  • 2 cups flour
  • 3/4 cup dry hot chocolate mix (not sugar-free)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter (softened)
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 12 ounces dark chocolate chips (may need less)
  • Marshmallow Bits

Instructions

  1. Line a large baking sheet with parchment paper. Preheat oven to 350 degrees F.
  2. In a medium sized bowl, mix together flour, hot chocolate mix, baking powder, and salt. Set aside.
  3. In medium sized bowl or in the bowl of a stand mixer, beat together butter, sugar, eggs, and vanilla extract for 1 minute on medium. Reduce mixer to low and gradually add flour mixture to the butter mixture, continuing to mix until all of the flour mixture has been added to the butter and is well blended.
  4. On a floured cutting board, divide dough in half. Shape each dough half into a long roll, approximately 14″ long. Carefully place rolls on prepared baking sheet, about 3″ apart from each other. With your hand, press down each roll so that they are approximately 1/2″ high.
  5. Bake for 20 minutes. Remove from oven and carefully move biscotti to cooling racks. Set aside baking sheet, as it will be reused. When biscotti had cooled enough to handle, but is still warm, carefully move them to a cutting board and cut crosswise slices (approximately 1/2″ in size).
  6. Place slices, cut side down, back on original baking sheet. Bake for 10 minutes. Turn slices over and return to oven to bake for another 10 minutes or until somewhat firm. Transfer to wire racks to completely cool.
  7. Cover a completely cool baking sheet with wax paper.
  8. Place 1/2 of the chocolate chips in small bowl or large coffee cup. Heat for 20 seconds to melt chips. Stir, and if necessary, continue microwave at 5-10 second intervals to completely melt chocolate. Dip 1/2 of a biscotti slice in the chocolate, using a spoon to help you cover. Allow excess to drip off and if necessary, gently slide biscotti along edge or rim or the bowl or cup to remove excess chocolate. Dip 1 side of the chocolate into marshmallow bits and lay dipped biscotti onto prepared pan with wax paper. Repeat with remaining biscotti.
  9. Place in refrigerator until chocolate has set. Remove from refrigerator and enjoy!

Notes

–You may not need 12 ounces of chocolate for your biscotti, but I think it’s best to have a whole bag on hand in case you do need it.

–If you don’t have access to marshmallow bits, mini marshmallows may be able to be used, however they will result in a slightly different look due to their larger size.

  • Category: Cookies
  • Method: Baking
  • Cuisine: Italian

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Comments

  2. Nicole @ When Did I Become My Mom says

    I tried this recipe yesterday and the biscotti turned out fabulous! I always had a fear of tackling bicotti because I thought they were difficult to make but this was very do-able. Thank you for sharing!

    Reply

  3. Mary A says

    I want blue please.

    Reply

  4. Mary A says

    I want Blue

    Reply

  5. Lia Simpson says

    Cherry red

    Reply

  6. rayraycartucci says

    I like the blue set best!

    Reply

  7. Camille says

    Orange or red

    Reply

  8. Carla says

    Ever since I saw the title in the document list, I’ve been quite excited to check these out! Love hot chocolate, and this biscotti recipe doesn’t disappoint.

    Reply

  10. Danielle says

    Love that blue and the white! Who wouldn’t want these in their kitchen?!

    Reply

  11. Kim Beaulieu says

    Seriously woman, these are so freaking cute. I just want to whip some up and start dunking. Thanks so much for joining us this week. I loved having you on board.

    Reply

  12. Malissa W says

    I love the orange color! Thanks for the giveaway!

    Reply

  14. Theresa @DearCreatives says

    Oh, hard to pick. I am hoping to redo our kitchen this coming year. Hmm, Orange 😉 Thanks for the chance

    Reply

  15. jenna k says

    I would want some rubber utensils!

    Reply

  16. Becky Egeland says

    Definitely the yellow!

    Reply

  17. Janet says

    Arent you so clever! I never would have thought of that! I love the chocolate, the marshmallows make it so special for gift giving.

    Reply

  18. sally says

    i love the blue! blue everything. =)

    Reply

  19. meredith says

    I think the cherry color looks good!

    Reply

  20. Joan says

    I would choose the red.

    Reply

  21. Liz says

    What a wonderful way to garnish biscotti!!! Perfect for holiday giving 🙂 Love the giveaway for today…I’d love it in red!

    Reply

  22. Vicky says

    I like the blue!

    Reply

  23. Dionne Baldwin says

    Your hot chocolate biscotti turned out beautifully! I know Tay will look forward to making these, complete with marshmallow bits!

    Reply

  24. Christine says

    White, it goes with everything!

    Reply

  26. Kristen says

    I’d choose the Blue.

    Reply

  27. Melinda H says

    I would pick Soleil!

    Reply

  28. Stephanie says

    Cherry because it matches my kitchen.

    Reply

  29. Karren McIntire says

    I love the sapphire blue color.

    Reply

  31. Tara says

    What a brilliant idea, I love it!! So perfect for the holidays!!!

    Reply

  32. Ally says

    I’d choose them in Fennel!

    Reply

  33. Susan Christy says

    I choose Soleil.

    Reply

  34. Wild Orchid says

    I love the cherry red color!

    Entered the rafflecopter as “Wild orchid”

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

    Reply

  35. Kelly D says

    I like the cherry color.

    Reply

  36. Jen @JuanitasCocina says

    Now these are my kinda biscotti! And I am so addicted to the little marshmallow bits! LOVE them!

    Happy day #2!

    Reply

  37. Alexis K. says

    Orange- its my favorite color!

    Reply

Hot Chocolate Biscotti Recipe (2024)

FAQs

What is the secret to making biscotti? ›

12 Tips For Making The Absolute Best Biscotti
  1. Use room-temperature ingredients. ...
  2. Boost the flavor with spices, extracts, and zest. ...
  3. Toss in some add-ins for flavor and texture. ...
  4. Let the dough chill before shaping. ...
  5. Use floured or greased hands to shape the dough. ...
  6. Shape the dough into a smaller loaf than you want.
May 29, 2023

Get More Info Here ›
Is butter better than oil in biscotti? ›

Yes, you can substitute oil for butter in biscotti. However, there are a few things to keep in mind: The texture and flavor of the biscotti may be slightly different with oil. Butter has a richer flavor and can contribute to a crisper texture, while oil may result in a softer, less crispy biscotti.

Tell Me More ›
What is the difference between American and Italian biscotti? ›

Biscotti can be either the traditional Italian type which is very crunchy and intended for dunking in coffee, tea, or wine. Or they can be the softer American type, eaten like any cookie. The Italian type keeps longer and has no butter, so they are much lower calorie and very low fat.

Keep Reading ›
Should you chill biscotti dough before baking? ›

You guessed it, add the dry ingredients to the large bowl with the wet ingredients. Fold in the pistachios, cardamom, and vanilla extract. Because the dough can be sticky and hard to form, it's important to chill the batter for a good 30 minutes before baking the first time.

See Details ›
What is traditional biscotti made from? ›

Eggs: Eggs add moisture and help bind the biscotti dough together. Anise extract: Flavor the homemade biscotti with anise extract. Flour: All-purpose flour gives the biscotti dough structure. Baking powder: Baking powder acts as a leavener, which means it helps the biscotti rise.

Show Me More ›
What does baking soda do in biscotti? ›

Baking soda – baking soda helps the biscotti rise and spread. Make sure that your baking soda isn't expired. Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.

Tell Me More ›
Are biscotti healthier than cookies? ›

In terms of health regular cookies are a high-calorie treat because of their higher moisture content, which also causes them to contain more fats and sugars. However, because of their drier texture, biscotti usually have lower fat and sugar content. However, it is vital to practice portion control, for both options.

Continue Reading ›
How long will homemade biscotti last? ›

Transfer biscotti to wire rack and cool completely. (Biscotti can be stored in an airtight container for at least 1 month.)

Keep Reading ›
What's the difference between biscotti and cantucci? ›

The main difference between Cantucci and Biscotti is their origin, Cantucci is from Tuscany, and Biscotti is from the region of Emilia-Romagna. Cantucci is typically made with almonds, while Biscotti are made with all-purpose flour and a variety of nuts and chocolate or nothing.

Discover More Details ›
What do Italians drink with biscotti? ›

Since they are very dry, biscotti traditionally are served with a drink, into which they may be dunked. In Italy they are typically served as an after-dinner dessert with a Tuscan fortified wine called Vin Santo. Outside of Italy, they more frequently accompany coffee, including cappuccinos and lattes, or black tea.

View More ›

What is the English name for biscotti? ›

cookie [noun] (American) a biscuit.

Continue Reading ›
What is the difference between biscotti and biscotto? ›

The answer requires a bit of context: in Italy, all cookies are called "biscotti" - it's the direct translation of the word "cookies". In a world where every single cookie is called a biscotto (the singular form of the word) there needs to be a word for what we know to be biscotti.

Know More ›
Can you overmix biscotti dough? ›

The trickiest parts of making them are the mixing and the shaping and baking. Just like biscuits, you can't overmix the dough. I found that if the dough is mixed too much, the biscotti becomes dense and heavy.

See More ›
Why do my biscotti crumble when I cut them? ›

A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them. Also, even if the logs of dough are perfectly baked, they will crumble if they are sliced while still warm, so be patient. The logs crumble when you use a dull knife, too.

See Details ›
Should biscotti dough be sticky? ›

Biscotti dough is dense and sticky; using a sturdy stand mixer with the paddle attachment makes mixing easy. If you don't have a stand mixer, try the traditional method: mound the flour on the countertop, make a well in the center, add the remaining ingredients, and use your hands to mix the dough.

Know More ›
Why are my biscotti falling apart when I cut them? ›

If when you have baked the loaf, and then they fall apart when you try to slice them, you have baked the Biscotti too long.

Discover More ›
How do you keep homemade biscotti crispy? ›

How to Keep Biscotti Crisp and Crunchy
  1. Sealing the biscotti in an airtight bag such as a polypropylene bag after they have cooled to room temperature will help to keep them fresh.
  2. If you prefer to store your biscotti in a container, choose an airtight container that will keep out any moisture or humidity.
Dec 31, 2022

Read On ›

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