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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 often present at church coffee hours and school social events.
A Classic Italian Cookie
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 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. Plus the cheesecake, cannoli, and other Italian cookie offerings are 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 you can 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!
For this recipe, I’ve started with one of my favorite biscotti flavors: chocolate chip. To make these next-level treats, I’ve added rainbow nonpareil sprinkles for a pop of color and an extra dose of crunchiness! These chocolate chip rainbow biscotti are of course perfect for Pride month, but they’re also ideal for birthdays, parties, or any celebration in need of an extra dose of confetti-colored fun.
How to Enjoy Biscotti
Homemade biscotti are generally best enjoyed within the first few days (although I won’t say no to a stale cookie softened by a dunk of hot coffee, either!) But biscotti also freeze well and thaw incredibly quickly, so they’re nice to keep in the freezer for a quick afternoon snack, or for when unexpected visitors just happen to drop by.
With a sweet, crunchy cookie, dark chocolate chips, and a rainbow of nonpareils, these chocolate chip rainbow biscotti are a surefire way to please your guests. Just be sure to tuck a few away for yourself, because once you start eating these, it’s pretty hard to stop!
Rainbow Biscotti Tips and Tricks
I used rainbow nonpareils for this recipe, 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 extra sprinkles to make these funfetti slice and bake shortbread cookies, or a batch of birthday cake marshmallows!)
Be sure to have a good, sharp serrated knife on hand. You’ll need it to slice your logs into individual biscuits. You can try slicing with a chef’s knife if it’s the only option you have, but a serrated knife will yield much better results.
If desired, you could switch out the vanilla extract for a cake batter flavoring (I like the LorAnn oils brand) to make these into birthday cake biscotti instead.
Other rainbow cookie recipes you might enjoy:
Funfetti “Slice and Bake” Shortbread
Rainbow Donkey Piñata Cookies
Rainbow Checkerboard Cookies
Slice and Bake Rainbow Hearts
For more biscotti recipes, try my espresso chocolate chip biscotti or these white chocolate pumpkin spice biscotti, too. And if you 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!
Chocolate Chip Rainbow Biscotti
- Total Time: 1 hour
- Yield: 20 cookies 1x
Description
Classic chocolate chip biscotti with a healthy dose of rainbow nonpareils! Perfect for dunking in your morning coffee, or as a mid-afternoon snack.
Ingredients
260 grams all purpose flour (2 cups), plus more for dusting countertop
210 grams granulated sugar (1 cup)
1 teaspoon baking powder
Pinch salt
60 grams unsalted butter, cold and cubed (4 tablespoons)
3 eggs, lightly beaten
1 teaspoon vanilla extract
150 grams semi-sweet chocolate chips (1 cup)
1 egg white, lightly beaten
4 tablespoons rainbow nonpareils, plus more for coating*
Instructions
Preheat oven to 350° F / 175° C. Line two baking sheets with silicone baking mats or parchment, and set aside until ready to use.
In a mixing bowl, combine flour, sugar, baking powder, and salt.
Add cubed butter to flour mixture and use your hands to combine. The mixture will resemble breadcrumbs.
Add 3 eggs and vanilla extract to the flour-butter mixture, followed by chocolate chips and 4 tablespoons rainbow nonpareils. Knead by hand until a soft dough forms.
Lightly flour countertop. Divide dough into two equal portions, and roll each portion into a log. Each log should measure approximately 8 inches (20 centimeters) long and about 3 inches (8 centimeters) wide.
Place two logs on baking sheet, making sure to allow a good amount of space between the two. Use a pastry brush to brush the tops of the logs with egg white.
Sprinkle the tops of each log with a generous helping of rainbow nonpareils, using your hands to gently pat the sprinkles into the dough.
Bake in preheated oven for 25 minutes. Remove from oven and cool for 10 minutes on tray.
Using a serrated knife, cut each log on the diagonal, creating 1-inch / 2.5-centimeter wide slices. Place slices upright on baking sheets and bake for an additional 15 minutes.
Transfer biscotti to a wire rack and cool completely prior to serving.
Chocolate chip rainbow biscotti are best enjoyed within 1-2 days of baking, but may be stored in an airtight container at room temperature for up to 5 days. Biscotti can also be frozen, and will thaw quickly at room temperature.
Notes
*I used rainbow nonpareils for this recipe, but traditional rainbow sprinkles will work just as nicely. 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 on hand to coat your biscotti logs. (And as a bonus, you can use the extra sprinkles to make these funfetti slice and bake shortbread cookies, or a batch of birthday cake marshmallows!)
- Prep Time: 10 minutes
- Cooling Time: 10 minutes
- Cook Time: 40 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Dessert
