The classic Italian treat gets a makeover with this recipe for rainbow biscotti! This is a foolproof biscotti recipe with a fun twist: A crisp and colorful cookie treat (a variation of this classic double anise biscotti recipe), that's been enriched with a vibrant vanilla flavor, peppered with brightly colored sprinkles, and topped off with a drizzle of white chocolate.
Biscotti might seem intimidating if you've never made it before, but this simple, novice-friendly recipe comes together in a matter of minutes and includes easy instructions (be sure to check out our visual guide to making biscotti for step-by-step photographed instructions!). It's flavored with vanilla and almond extract, and is made with butter (rather than oil) for a full, buttery flavor reminiscent of vanilla cake batter.
Biscotti is always baked twice; once as a loaf, then again after being cooled and sliced. This dries out the slices and give each that signature crispness. This biscotti tastes great when served on its own, but is also great dunked in your morning coffee.
Once you've made this rainbow-colored version from scratch for yourself, you'll never have to resort to regular, store-bought biscotti again!
- 10 tablespoons butter (softened to room temperature)
- 1 1/2 cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3 1/4 all-purpose cups flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/4 cup colored sprinkles/jimmies
- Optional: 1/2 cup white chocolate candy melts
- Preheat oven to 350F. Line a cookie sheet with parchment paper, set aside.
- Using an electric mixer or stand mixer, cream together butter and sugar until well-combined.
- Add eggs, one at a time, stirring well after each addition.
- Stir in vanilla extract and almond extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- Gradually add flour mixture into butter mixture, stirring until completely combined.
- Stir in sprinkles.
- Using lightly floured hands, divide dough into two equal pieces and place on prepared baking sheet. Form into logs approximately 10-12" long by 2-3" wide. If dough is too sticky, lightly dust with additional flour and lightly powder your hands with a thin layer of flour.
- Bake 30 minutes, or until golden brown.
- Remove from oven and allow to cool completely.
- Once cooled, discard parchment paper and slice loaves diagonally into pieces about 1 1/2" thick. Place cut-side down on unlined cookie sheet.
- Return to 350F oven and bake for 10 minutes. Flip each biscotti over, and bake another 10 minutes.
- Allow to cool completely.
- If desired, prepare candy melts according to package instructions and use a spoon to drizzle over cooled biscotti. Allow white chocolate to harden before serving.
- Biscotti should be stored in an airtight container at room temperature.