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Dip one end of each cooled biscotti in melted BAKER'S Semi-Sweet or Premium White Baking Chocolate. Let stand until firm.
Store in airtight container at room temperature up to 2 weeks. Or, freeze up to 2 months.
Flour your hands before shaping dough into logs to prevent sticking.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This recipe is fabulous. I made it twice and gave the recipe out twice. I used 3 oz of white chocolate chips. I also used an additional 3 oz of chips to icing the whole bottom of each biscotti. My friends love them. I even invested in a biscotti baking pan. This is a large recipe and would require two biscotti pans in the future.