Chocolate Chip Rainbow Biscotti Recipe
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A chocolate chip rainbow biscotti recipe (dot biscotti) made with flour, sugar, butter, and eggs, plus semisweet chocolate chips and plenty of crunchy rainbow nonpareils on top. These colorful funfetti biscotti cookies are perfect for Pride celebrations, but they’re also ideal for birthdays and other events in need of an extra dose of confetti-colored fun.
What Inspired This Rainbow Biscotti Recipe?
I can’t remember the first time I ever 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. (Probably whyI still have a fondness for Stella D’oro biscotti!) Or maybe it was one of those pre-made supermarket cookie trays at a church coffee hour or school social event. It certainly wasn’t the “real” thing.
I first tasted real biscotti after moving to New York City in the early 2000s. New York, of course, has plenty of classic Italian American bakeries, especially in Brooklyn, Manhattan’s Little Italy, and on Arthur Avenue in the Bronx. My personal favorite Italian bakery in NYC is Veniero’s on the Lower East Side. But when I’m away from the city or don’t have time for a trip downtown, I make my own biscotti at home. This funfetti version is one of my go-to recipes.
Rainbow Biscotti Ingredients
- Flour – All purpose flour works best for this recipe. In the US, I test my recipes with Gold Medal or Pillsbury. In the UK, I prefer to work with the McDougalls brand. For US-UK conversions, see my guide to different types of flour.
- Granulated Sugar – Granulated sugar (or caster sugar measured by weight) sweetens the dough and assists with browning, helping to create the crispy, crunchy top.
- Baking Powder – Along with two eggs, baking powder helps the biscotti logs to rise. Don’t reduce the amount of baking powder, even if it seems like too much; you need the full amount to make big, puffy, sliceable logs.
- Fine Sea Salt – Fine sea salt (or kosher salt, or table salt) balances the sweetness of the sugar, chocolate, and sprinkles.
- Butter – Unsalted butter, cold and cubed and rubbed into the dry ingredients via the same “rubbing in” method used to make shortcakes or traditional British scones. Omit the salt if substituting salted butter.
- Eggs – You’ll need two large eggs for the dough, plus one additional egg white for brushing the logs. Brushing the tops with egg white adds a glossy sheen. It also gives the sprinkles a way to adhere to the dough.
- Vanilla Extract – Choose a good-quality vanilla extract, or use vanilla bean paste. I like the Nielsen-Massey brand, but Taylor & Colledge, Simply Organic, and Rodelle also make good vanillas. Avoid cheap imitation flavorings.
- Chocolate Chips – I used semi-sweet chocolate chips but feel free to substitute dark, milk, or white chocolate instead. You can replace the chips with chopped chocolate, but keep the pieces on the smaller side; very large chunks of chocolate can make the logs difficult to roll and slice.
- Rainbow Nonpareils – I suggest buying a large bag of rainbow nonpareils (or hundreds and thousands, depending on your location!) from Amazon or a baking supplier, rather than a tiny jar from the supermarket .You’ll want to have lots of sprinkles on hand to coat your biscotti logs. As a bonus, you can use the leftovers to make my mini rainbow dot cakes, my slice and bake rainbow heart cookies, or a batch of birthday cake marshmallows.)
Biscotti Tips and Tricks
- Use lots of sprinkles. Buy a giant bag or bottle from Amazon or a baking supplier, rather than a tiny jar from the supermarket. You’ll want to have lots of sprinkles to coat your logs—by the time you’re finished, the dough should be completely covered.
- Slice with serrated. For smooth, even slices, use a sharp serrated knife to slice your biscotti logs into individual biscuits. The straight blade of a chef’s knife can create crumbly, jagged cuts.
- Change the flavoring. For birthday cake biscotti, skip the vanilla and substitute cake batter flavoring instead.
Chocolate Chip Rainbow Biscotti
- Total Time1 hour 20 minutes
- Yield16-18 biscotti 1x
A classic chocolate chip biscotti recipe with rainbow nonpareil sprinkles.
Ingredients
256 grams all purpose flour (2 cups), plus more for dusting countertop
100 grams granulated sugar (1/2 cup)
1 teaspoon baking powder
1/4 teaspoon fine sea salt
45 grams unsalted butter, cold and cubed (3 tablespoons; 1 1/2 ounces)
2 large eggs
1 teaspoon vanilla extract
100 grams semi-sweet chocolate chips (1/2 cup; 3 1/2 ounces)
1 egg white, lightly beaten
30 grams rainbow nonpareils (2 tablespoons), plus more for coating*
Instructions
Preheat oven to 350° F (175° C). Line 2 half sheet rimmed baking trays with silicone baking mats.
In a large mixing bowl, whisk all purpose flour, granulated sugar, baking powder, and fine sea salt.
Add the cubed butter use your hands to combine, rubbing between your fingertips until the mixture resembles breadcrumbs.
With a bench scraper, work in the eggs and vanilla extract, followed by the rainbow nonpareils and chocolate chips.
Finish kneading by hand until a soft dough forms.
On a floured work surface, divide the dough into 2 equal portions. Roll each portion into a log, approximately 7 inches long and 2 inches wide.
Arrange logs on prepared tray, allowing 4-5 inches in between the logs.
With a pastry brush, brush the tops of the logs with egg white.
Sprinkle with rainbow nonpareils, covering the entire surface of the log. With your fingertips, gently pat the sprinkles into the dough.
Bake in preheated oven for 25 minutes. Remove from oven and cool 10 minutes on tray.
With a serrated knife, cut each log on the diagonal, creating 1-inch wide slices.
Arrange slices upright on trays, dividing equally between the two. Bake 15-20 minutes more, or until dry.
Transfer to a wire rack to cool completely.
Chocolate chip rainbow biscotti are best enjoyed within 1-2 days of baking. Store leftovers in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Notes
*I used rainbow nonpareils for this recipe, but traditional rainbow sprinkles will also work.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Dessert
Make-Ahead and Storage Suggestions
To store: Chocolate chip rainbow biscotti cookies taste best on the day they are made. Store leftover biscotti in an airtight container at room temperature for up to five days.
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
White Chocolate Pistachio Biscotti
Cranberry Orange Biscotti
Chocolate 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!
