Christmas Treats | Chocolate Dipped Butterscotch Biscotti

Chocolate Dipped Butterscotch Biscotti

Italian recipe

It’s down to the wire, only five days until Christmas and I still need to come up with little gifts for the neighbors, the teachers, bus driver, garbage man and anyone who decides to give me something unexpected.

What better to make than these?  They look like I spent all day in the kitchen, and let me tell you they taste fantastic.  So good in fact, I am on my third cup of coffee just so that I can keep dipping.  Which reminds me, anything said on this post was done by a hypercaffienated mom who hasn’t spoken to anyone over the age of 8 in two days.

So here is the recipe, I have made some modifications from a post I found on Savory Simple.

Chocolate Dipped Butterscotch Biscotti

**I have adapted this recipe for my food processor, but it can be just as easily done with a standing mixer**


  • 2 cups flour (may need up to a 1/2 cup more depending on dough consistency)
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 3 eggs
  • 2 tsp of vanilla
  • 1/2 cup semi sweet chocolate chips for dough;  2 cups for dipping
  • 1 cup butterscotch chips


  1. Mix dry ingredients together in food processor.
  2. Add eggs and vanilla to mixer, while pulsing the machine on and off.
  3. When the dough starts getting crumbly (if it still looks wet add more flour a 1/4 cup at a time), add the chocolate and butterscotch chips.  Continue to pulse until everything is evenly combined.  If your processor starts to grate the chips instead of mix, then remove dough and mix by hand.
  4. Push the dough together in the mixing bowl or on a table until it’s a firm, slightly sticky dough.
  5. Divide the dough into 4 even pieces and roll them into logs.  Set the logs in a sheet tray covered with parchment.  Make sure you leave an even amount of space to prevent logs from sticking together as they cook.  Not a big deal if they do, they just don’t look as pretty.
  6. Bake at 350 degrees for 25 minutes.  Tops should be firm, then allow to cool.
  7. Slice on the bias about 1/2 inch each.  Try to cut them all the same size so that they will cook evenly.  Place slices back in the oven at 300 degrees for 5 minutes per side.
  8. Heat remaining chocolate in double boiler.  Dip long flat side of the biscotti into the chocolate and place chocolate side up on a cooling rack to dry.  Store in an air tight container or freeze.
  9. Immediately make a large pot of coffee, dip and enjoy!!

italian recipe

Copyright 2011  Andi Brown  Once in a Lifetime Travel



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