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White Chocolate-Dipped Almond Biscotti

As seen in the pages of Sweet July Magazine. Photography by Carson Downing.

These classic twice-baked cookies are equal parts fun and festive.

The best part of this treat is you can customize these to your liking, with the dough add-ins, chocolate and decorations of your choosing. These are even better served alongside some coffee or tea (we suggest our Sweet July Fall Blend and/or our Sweet Mornings Tea). 

Recipe:

White Chocolate-Dipped Almond Biscotti

Start to finish: 2 hours 30 minutes

Ingredients

  • 1 package white cake mix (15 ¼ ounces)
  • 1 cup almond flour
  • 2 large eggs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup finely chopped roasted unsalted almonds
  • 8 ounces white chocolate, melted
  • Nonpareils, for garnish

Instructions

  • Preheat oven to 350°. In a large bowl with an electric mixer on medium speed, beat cake mix, flour, eggs, and butter until well combined, 1 ½ to 2 minutes. Fold in almonds. Divide cake mixture in half. Shape each half into a 2-by-12-inch log on a large parchment-lined baking sheet.
  • Bake in preheated oven until golden brown and firm, about 25 minutes. Let logs cool on baking sheet, 15 minutes.
  • Transfer logs to a cutting board; cut each diagonally into 20 slices (½ inch thick), discarding end pieces. Place all 40 slices on parchment-lined baking sheets, and bake until crisp, 8 to 10 minutes (turning over halfway through). Let biscotti cool on baking sheets for 5 minutes, then transfer to wire racks and let cool completely, about 20 minutes.
  • Dip biscotti halfway into melted white chocolate, placing on parchment-lined baking sheets; sprinkle with nonpareils. Let stand until chocolate is set, about 1 hour.

Ingredients

  • 1 package white cake mix (15 ¼ ounces)
  • 1 cup almond flour
  • 2 large eggs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup finely chopped roasted unsalted almonds
  • 8 ounces white chocolate, melted
  • Nonpareils, for garnish

Instructions

  • Preheat oven to 350°. In a large bowl with an electric mixer on medium speed, beat cake mix, flour, eggs, and butter until well combined, 1 ½ to 2 minutes. Fold in almonds. Divide cake mixture in half. Shape each half into a 2-by-12-inch log on a large parchment-lined baking sheet.
  • Bake in preheated oven until golden brown and firm, about 25 minutes. Let logs cool on baking sheet, 15 minutes.
  • Transfer logs to a cutting board; cut each diagonally into 20 slices (½ inch thick), discarding end pieces. Place all 40 slices on parchment-lined baking sheets, and bake until crisp, 8 to 10 minutes (turning over halfway through). Let biscotti cool on baking sheets for 5 minutes, then transfer to wire racks and let cool completely, about 20 minutes.
  • Dip biscotti halfway into melted white chocolate, placing on parchment-lined baking sheets; sprinkle with nonpareils. Let stand until chocolate is set, about 1 hour.
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