Chocolate Chip Rainbow Biscotti Recipe

A chocolate chip rainbow biscotti recipe made with flour, sugar, butter, and eggs, plus semisweet chocolate chips and a generous sprinkling of crunchy rainbow nonpareils on top.

Why Do I Love This Rainbow Biscotti Recipe?

I can’t remember the very first time I tried biscotti. Growing up in central Pennsylvania, there weren’t exactly a lot of traditional Italian bakeries within reach, so my first taste of these crunchy, oblong biscuits probably came in a package (not gonna lie, I still have a fondness for Stella D’oro biscotti!) or maybe from one of those pre-made supermarket cookie trays at a church coffee hour or school social event.

I first tasted real biscotti after moving to New York City in the early 2000s. New York, of course, boasts any number of classic Italian American bakeries, especially in Brooklyn, Manhattan’s Little Italy, and on Arthur Avenue in the Bronx. My favorite Italian bakery in NYC is Veniero’s on the Lower East Side. (Side note: If and when you’re in the city, it’s 100% worth going out of your way for a bite of Veniero’s tiramisu. The cheesecake, cannoli, and other Italian cookies are also equally stellar!)

These days, I love to make biscotti almost as much as I love to eat it. Traditional Italian biscotti generally features an almond flavoring, but there are so many ways to customize biscotti to suit your personal tastes. You can add nuts, dried fruit, spices, or chopped chocolate. Make the dough with cocoa powder, espresso, or pumpkin spice. Coat your unbaked biscotti log in crunchy Demerara sugar. Dip or drizzle the biscuits in tempered chocolate. There are so many options. I think I could bake a thousand batches of biscotti and never grow bored!

Why Make This Rainbow Biscotti?

For this biscotti recipe, I’ve started with a traditional biscuit base, comprised of staple baking ingredients like flour, butter, sugar, and eggs. I’ve added semisweet chocolate chips to transform the dough into one of my favorite cookie flavors: chocolate chip. To finish, I’ve coated my biscotti logs in rainbow nonpareil sprinkles. The result? A batch of tasty and colorful funfetti biscotti with a pop of rainbow color and a pleasantly crunchy top!

These chocolate chip rainbow biscotti cookies are perfect for Pride, but they’re also ideal for birthdays, parties, or any celebration in need of an extra dose of confetti-colored fun. (I love making rainbow and funfetti-themed treats. For some other ideas, check out this roundup featuring my favorite rainbow recipes to celebrate Pride Month.)

How to Enjoy Funfetti Biscotti

Homemade biscotti are generally best enjoyed within the first few days. However, there is something to be said for slightly-stale biscotti, too—I won’t say no to a stale biscotti cookie revived by a dunk of hot coffee.

Homemade biscotti cookies also freeze well and thaw incredibly quickly, so consider keeping a batch in the freezer for when friends or neighbors drop by for an unexpected visit. Just be sure to tuck a few away for yourself, too, because once you start eating these, it’s difficult to stop!

Tips and Tricks for Making Chocolate Chip Rainbow Biscotti

I made this biscotti recipe with rainbow nonpareils, but traditional rainbow sprinkles will work just as well. Whichever you choose, I suggest buying a large bag from Amazon or a baking supplier, rather than a tiny jar from the grocery store. You’ll want to have lots of sprinkles to coat your logs. (And as a bonus, you can use the leftovers to make these funfetti slice and bake shortbread cookies, or a batch of birthday cake marshmallows!)

You’ll need a sharp serrated knife to slice your biscotti logs into individual biscuits. You can try slicing with a chef’s knife if it’s the only option available, but a serrated knife will yield smoother, less jagged slices.

For birthday cake biscotti, skip the vanilla extract and substitute a cake batter flavoring. I like the LorAnn oils brand.

Make-Ahead and Storage Suggestions

Chocolate chip raibow biscotti cookies are best enjoyed on the day they are made. Store leftover biscotti in an airtight container at room temperature for up to five days.

This biscotti recipe also freezes well. To freeze, layer between sheets of parchment or wax paper and freeze in an airtight container for up to three months. Thaw at room temperature.

Other biscotti recipes you might enjoy:

Espresso Chocolate Chip Biscotti
Pumpkin Spice and White Chocolate Biscotti

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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