Black And White Biscotti

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A chunky biscotti made with marshmallows, nuts, white and dark chocolate.
  • PrepN/A |
  • TotalN/A |
  • Serves36 Biscotti


    • 1 3/4 cups white sugar
    • 1 cup unsalted butter, melted
    • 3 eggs
    • 2 teaspoons pure vanilla
    • 1/4 teaspoon baking soda
    • 2 teaspoons baking powder
    • 3 1/2 cups all-purpose flour
    • 1/3 cup cocoa
    • 1/2 teaspoon salt
    • 2 cups coarsely chopped semi sweet chocolate or chocolate chips
    • 1 cup coarsely chopped white chocolate
    • 1 cup miniature marshmallows
    • 1 cup coarsely chopped Heath Bar or similar chocolate bar
    • 1 cup pecans
    • 1 cup large pieces of white chocolate
    • 1 cup raspberry preserves
    • Chocolate For Dipping
    • 4 ounces each, dark, and white


Preheat oven to 350 F. Line two baking sheets with parchment paper and put each sheet on top of another one (double sheet).

In an electric mixer, or by hand, blend butter and sugar, then add eggs, and vanilla. Fold in flour, cocoa, salt, baking soda, and baking powder to make a thick batter. Fold in everything else to make a very thick, pasty batter.

Spread out batter in two logs on baking sheets. Spread on raspberry preserves, half the amount called for on each log, and then combine together to cover the jam with some batter as best you can. Alternatively, you can also put some batter on the baking sheet, cover with preserves and top with more jam.

Bake until set, about 35-45 minutes. Cool, reduce oven temperature to 325 F.
Cut logs into diagonal slices and put back on baking sheet. Bake to dry, about 10-20 minutes, depending on desired texture.

Melt chocolate and drizzle to coat each biscotti to taste, with milk and white chocolate.
Recipes From - The Gourmet Food And Cooking Resource