Chocolate Chip Rainbow Biscotti Recipe (Dot Biscotti!)

Last Updated on June 12, 2026 by becky

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.

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 base comprised of staple ingredients like flour, butter, sugar, and eggs. I’ve added semisweet chocolate chips to make 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 colorful funfetti biscotti with a 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. 

Rainbow Dot Biscotti Ingredients

To make this rainbow biscotti recipe, you’ll need:

• 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. 
• Granulated Sugar – Granulated sugar (or caster sugar measured by weight) sweetens the dough.
• Baking Powder – Along with two eggs, baking powder helps the biscotti logs to rise.
• 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.

• Eggs – You’ll need 2 large eggs for the dough, plus one additional egg white for brushing the logs.
• Vanilla Extract – Choose a good-quality vanilla extract, or use vanilla bean paste. I like the Nielsen-Massey brand.
• Chocolate Chips – I used semi-sweet chocolate chips but feel free to substitute dark or white chocolate instead.
• 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.)

Tips and Tricks for Making Chocolate Chip Rainbow Biscotti

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, you’ll need a sharp serrated knife to slice your biscotti logs into individual biscuits. 

Change the flavoring. For birthday cake biscotti, skip the vanilla extract and substitute cake batter flavoring instead.

Make-Ahead and Storage Suggestions

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

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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