• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
  • Mug Cakes
  • Military Care Packages
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Mug Cakes
  • Military Care Packages
  • Privacy Policy
  • Disclaimer
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Biscotti

    Mocha White Chocolate Biscotti (Time Saver Recipe)

    By Wendy Sondov · Published: Dec 6, 2016 · Modified: May 28, 2021 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Mocha White Chocolate Biscotti are like a coffee shop drink order, but crunchy. The chocolate espresso dough is studded with white chocolate chunks, then dipped in dark chocolate and festively sprinkled.

    Mocha White Chocolate Biscotti, with one end coated in chocolate and Christmas nonpareil sprinkles, standing up in a red bowl with additional biscotti and red ball Christmas ornaments scattered at the base of the bowl.

     These are the second biscotti recipe for The Monday Box week of Time Saver Recipes. All of the recipes this week are quick and easy, using cake mix or refrigerated cookie dough as a shortcut ingredient.

    The previous biscotti recipe, for Cinnamon Chip Biscotti, uses cake mix. These biscotti uses a roll of refrigerated sugar cookie dough.

    Mocha White Chocolate Biscotti on a white plate from above, showing one end of biscotti bare with cracks and the other end dipped in chocolate and nonpareil sprinkles in red, green, and white.

    Biscotti are Italian cookies that are twice baked for extra crunchiness. They were originally created as a dipping cookie, so the biscotti texture was very hard.

    Mocha White Chocolate Biscotti are very crunchy, but they aren’t hard. They will hold up to dipping, but can be happily munched on with no dipping at all.

    Close up of chocolate dipped ends of biscotti with red, white, and green nonpareil sprinkles.

    Are you a dipper?  I have found that people are either dippers or non-dippers.

    Dippers are inclined to dunk all kinds of baked goods into their beverage. Chocolate chip cookies get dipped in milk. Biscuits are dipped in tea. I have a friend who dips saltines in Diet Coke.

    I, however, am a non-dipper. I don’t mind cookie crumbs on my plate, but I can’t stand cookie crumbs in my tea or coffee. Luckily, these biscotti are delicious regardless of your dipping preference.

    Mocha White Chocolate Biscotti showing sliced side of biscotti with chocolate cookie and chunks of white chocolate.

    These beautiful biscotti are an easy, stress-free solution to the holiday gift list, a welcome addition to any care package, and a delicious treat to enjoy with (or in) your beverage of choice!

    Don’t miss the other Time Saver Recipes in this series. Chocolate Covered Cherry Bars, Cinnamon Chip Biscotti, Gingerbread Spice Cookies, and Butterscotch Blondie Bars are not to be missed! Check back tomorrow for the next Time Saver Recipe!

     

    Mocha White Chocolate Biscotti (Time Saver Recipe)

    Mocha White Chocolate Biscotti (Time Saver Recipe)

     Crunchy chocolate espresso cookies full of white chocolate chunks and perfect for dunking. Quick and easy to make when starting with a log of refrigerated sugar cookie dough.
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 24
    Calories: 55kcal
    Author: Wendy Sondov
    Adapted From: “The Ultimate Shortcut Cookie Book” by Camilla Saulsbury

    Ingredients

    Biscotti

    • 1 16.5 ounce roll refrigerated sugar cookie dough, at room temperature for about 15 minutes
    • 2 ½ teaspoons espresso powder
    • 1 teaspoon vanilla extract
    • ⅓ cup all-purpose flour
    • 1 ½ tablespoons cocoa powder I used fair trade 365 brand from Whole Foods
    • 3.5 ounces white chocolate chunks chunks I used a Green & Black’s fair trade white chocolate bar.

    Decorations

    • 1 cup melting chocolate
    • Nonpareil sprinkles

    Instructions

    Biscotti

    • Preheat the oven to 350° F. Line a baking sheet with parchment paper.
    • In a small bowl, mix the espresso powder and vanilla
    • In the bowl of an electric mixer, stir together the espresso powder and vanilla with a spoon.
    • Add the cookie dough, flour, and cocoa powder and mix until combined.
    • Mix in the white chocolate chunks.
    • Divide the dough in half and place on prepared baking sheet.
    • Form two 12” x 2” loaves, each about ¾” thick. Space the loaves at least 3” apart to allow for spreading while baking.
    • Bake for 24-26 minutes until the dough is firm and springs back to the touch. Remove from the oven, but leave the oven on.
    • Allow the loaves to cool for about 10 minutes on the baking sheet.
    • Cut the loaves into ¾”- 1” thick slices. (If dough crumbles, allow it to cool longer.)
    • Spread out the slices slightly on the baking sheet (standing up), and return to the oven for 10 minutes.
    • Remove from the oven and cool completely on wire racks.

    Decorating

    • Line a baking sheet with wax paper.
    • Melt the chocolate in a small bowl at 50% power for 1 minute. Stir. If not completely melted, return to the microwave for 10 second intervals at 50% power, stirring between heating intervals.
    • Dip the end of the biscotti in the melted chocolate. Sprinkle on the nonpareils over a bowl.
    • Place the completed biscotti on the prepared baking sheet. Refrigerate for 5-10 minutes until the chocolate is set.
    • Store at room temperature in an airtight container for up to 3 weeks.

    Notes

    ¾ cup white chocolate chips can be used instead of the chopped white chocolate.
    Packing tips
    Wrap pairs of biscotti in plastic wrap. Place wrapped bundles snugly in an airtight container or freezer weight ziplock bag.

    Nutrition

    Calories: 55kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 6mg | Potassium: 22mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

     

    Save

    Save

    You might also like:

    White Chocolate Coconut Biscotti Chocolate Mint Biscotti marbled with green mint and brown chocolate dough.Chocolate Mint Biscotti
    « Butterscotch Blondie Bars
    Peppermint Crunch Cookies »
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Ashley@CookNourishBliss

      December 07, 2016 at 4:13 pm

      haha I am definitely a dipper in coffee or tea! ESPECIALLY biscotti! I love this flavor and you can't beat how simple it is!

      Reply
      • The Monday Box

        December 10, 2016 at 6:38 pm

        Funny how people really are firmly on the dipping or non-dipping side! I have yet to meet a biscotti that I didn't like...but no dipping for me. 🙂

        Reply
    2. Chris Scheuer

      December 07, 2016 at 3:41 pm

      These are so pretty Wendy. I want to grab a cup of coffee or tea and sit with a few of these.

      Reply
      • The Monday Box

        December 10, 2016 at 6:39 pm

        Thanks, Chris! Biscotti make a coffee break or tea time special!

        Reply
    3. Monica

      December 07, 2016 at 5:30 am

      These time saver recipes are such a smart idea! I just made a batch of gingerbread biscotti recently so I am all the way with you on the biscotti love. This sounds very tasty and so creative using sugar cookie dough. I especially love the chocolate and sprinkle dip, too. And I'm with you in not being a dipper either.

      Reply
      • The Monday Box

        December 10, 2016 at 8:19 pm

        Thanks, Monica! Hopefully, a few shortcut recipes can help with holiday stress! I saw your gingerbread (and minus the nuts for me) it looks sooo good! I love gingerbread and I love biscotti, so your recipe is perfect for me! I am surprised that you aren't a dipper because I know you prefer really hard biscotti. You must love the crunch!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

    More about me →

    Cozy Quick Breads

    • Ocean Spray Cranberry Orange Bread
    • Bob Evans Cherry Bread Recipe
    • Italian Lemon Pound Cake
    • Oatmeal Raisin Quick Bread
    • Coconut Milk Chocolate Chip Pound Cake
    • Chocolate Marble Pound Cake
    Favorite Biscotti Recipes

    Most Popular

    • Golden Raisin Biscuit Cookies
    • Honey Applesauce Cake
    • Espresso Chocolate Shortbread Cookies
    • Cake Mix Mug Cake
    Amazing 1 Minute Mug Cakes

    Footer

    ^ back to top

    About

    Contact

    Privacy Policy

    Disclaimer

    As Seen On

    Copyright © 2012 - 2023 The Monday Box, All Rights Reserved.