In another bowl, whisk the eggs, vanilla extract, and melted butter until smooth.
4. Form the dough
Pour the wet mixture into the dry ingredients.
Mix with a spatula or your hands until a thick, slightly sticky dough forms.
If the dough is too dry to come together, add 1 tablespoon of milk.
5. Shape into logs
Divide dough into two equal portions.
On your baking sheet, shape each portion into a log about:
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10 inches long
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2.5 inches wide
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¾ inch thick
Wet your hands lightly to smooth the tops.
6. First bake
Bake at 350°F (180°C) for 22–25 minutes, or until the logs are firm and lightly golden.
Cool for 10 minutes on the baking sheet.
7. Slice the biscotti
Using a serrated knife, slice each log diagonally into pieces about ¾ inch thick.
Place slices back on the baking sheet, cut side up.
8. Second bake — the crisping
Bake again for:
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10 minutes, flip
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8–10 minutes more, until crisp and lightly browned
Cool completely.
This double bake is what gives biscotti their signature crunch.
9. Apply the white chocolate drizzle
Melt white chocolate chips in the microwave:
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Heat in 20-second bursts, stirring between each.
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Add 1 teaspoon oil if needed for smoothness.
Use a spoon or piping bag to drizzle white chocolate over each biscotti.
Let chocolate set completely before storing.
⭐ Serving Suggestions
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Dip in hot coffee, cappuccino, or hot chocolate (just like in your image!)
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Serve with vanilla ice cream
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Wrap in clear treat bags for holiday gifting
⭐ Storage
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Room temperature: Up to 2 weeks in an airtight container
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Freezer: Up to 3 months (without drizzle)
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If they lose crispness, re-bake at 300°F (150°C) for 5 minutes
⭐ Tips for Perfect Biscotti
✔ Use a serrated knife for clean slices
✔ Add nuts, chocolate chips, or dried cranberries for variety
✔ For extra-crisp biscotti, bake 2–3 minutes longer on each side
✔ Let them cool fully so they harden properly
