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June 15, 2015

Funfetti Biscotti

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Funfetti Biscotti: Crunchy biscotti filled with sprinkles and dipped in white chocolate, perfect for dunking in coffee. A party in your mouth and your mug!

funfetti-biscotti-11

I’ve had biscotti on my list for a longggg time. It only seemed appropriate that the first biscotti I attempted had sprinkles in them, to celebrate my crossing an item off of my baking bucket list, of course, and also something super crazy cool I got to do this past weekend.

There is this blogger, Sally, who has been one of my biggest influences in the food blogging world since before I even started this blog. Her recipes are amazing, her photos are stunning, and her sense of humor is incredibly relatable (oh, and she seriously loves sprinkles— a lot). I feel honored to be able to call Sally not only a mentor but also, in the last few months, a friend.

A lot of things have occurred since I first started reading Sally’s blog that allowed us to connect, but somehow, by the whirlwind of a perfect storm that must come together to allow a regular gal like me to spend some quality time with one of her biggest influences, Sally and I met for lunch this past weekend. And it was great!

We talked about baking and blogging and writing cookbooks and spin class and Snapchat and LIFE. It was a wonderful afternoon!

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A few weeks ago, I sent Sally some puppy chow samples along with one of my books, but I knew I needed to bring her a treat to our lunch date that had SALLY written all over it.

Enter: funfetti biscotti.

Sally actually encouraged me to tackle biscotti back when she posted this chocolate-dipped almond biscotti recipe, so I thought it would be fun to bring her my own variety of biscotti. I am really glad I attempted my first biscotti recipe when I did, because it failed miserably, and I still had some time to wipe away my sprinkle stained tears, gather my thoughts, and try again.

You know what they say, second time’s a charm (what?), and here we are. No failing, certainly not miserable, and sprinkles are absolutely everywhere. That’s my kinda recipe.

Are you a fan of biscotti? I always have been, probably thanks to my Italian background, and I have always always been a dunker. Don’t get me wrong, if somehow I have the opportunity to consume biscotti without a dunking beverage, I will in a heartbeat, but biscotti are made soooo much better when they’re just a little bit soggy with coffee. Or milk. Or whatever your dunking beverage of choice may be.

The dunk = life.

Funfetti Biscotti: Crunchy biscotti filled with sprinkles and dipped in white chocolate, perfect for dunking in coffee. A party in your mouth and your mug!

I will say this… Biscotti are not difficult, but they are a little time consuming. Although biscotti are considered a cookie, the mixed dough behaves more like a bread. Once all of your ingredients are combined, the dough is formed into a rectangle, baked for a bit, allowed to cool, cut into slices, and then baked again.

This careful method is what gives biscotti its major crunch.

And not to worry– I have step-by-step photos and instructions for you right under the recipe.

There are no weird ingredients in these biscotti, unless you consider almond extract to be a weird ingredient (but if you’re a regular reader here, you are quite familiar with it). Almond extract (along with butter and vanilla extract) helps give these biscotti their “funfetti” flavor. If you’re allergic or simply don’t enjoy almond extract, it is completely fine to omit it.

I promise, there are enough sprinkles in these biscotti to funfetti the place up.

Funfetti Biscotti: Crunchy biscotti filled with sprinkles and dipped in white chocolate, perfect for dunking in coffee. A party in your mouth and your mug!

A little more about the ingredients…

A bit of vegetable oil prevents the interior from getting dry, but also lends itself to aid in crunchifying (technical term) the exterior. Just one egg binds everything together and helps keep the interior crumbly without being like sand, so that when you dunk, each bite absolutely melts.in.your.mouth!

A hefty dose of sprinkles adds a party to each individual biscotto, and while dipping your biscotti in white chocolate is totally optional, I highly suggest it, because…

Funfetti Biscotti: Crunchy biscotti filled with sprinkles and dipped in white chocolate, perfect for dunking in coffee. A party in your mouth and your mug!

…you can add more sprinkles to each one! SCORE!

As I said, biscotti are not difficult, they just take a bit of time and patience. They’re a great piece of art to add to your baking repertoire, and you better believe I will be making more varieties of biscotti as the holidays get closer (oh yes, so much closer than you think!).

Funfetti Biscotti: Crunchy biscotti filled with sprinkles and dipped in white chocolate, perfect for dunking in coffee. A party in your mouth and your mug!

Grab your ingredients, get to work, and then bask in the joy of a party in your mouth as you dunk your biscotti right on into a steamy cup-o-Joe!

Print Recipe

Funfetti Biscotti

Crunchy biscotti filled with sprinkles and dipped in white chocolate, perfect for dunking in coffee. A party in your mouth and your mug!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 12 cookies

Ingredients

  • 1 Tablespoon unsalted butter melted
  • 3 Tablespoons vegetable or canola oil
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup granulated sugar
  • 1 and 3/4 cup + 1 Tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup sprinkles not non-pareils
  • 3 ounces white chocolate you may certainly use semi-sweet, milk, or dark if you prefer

Instructions

  • Preheat oven to 350ยบF degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Lightly flour the baking sheet. Set aside.
  • In a medium size bowl, whisk together butter, oil, egg, extracts, and sugar until combined. Set aside.
  • In a large bowl, toss together the flour, baking powder, salt, and sprinkles. Add the wet ingredients to the dry ingredients and gently mix with a large wooden spoon or sturdy rubber spatula until everything is combined.
  • Turn dough out onto lightly floured baking sheet and, with floured hands, pat dough into a rectangle about 1/2" thick. My rectangle was 6" wide and 7 and 1/2" long (using a ruler or a ruled silicone baking mat is helpful here).
  • Bake dough slab for 20-22 minutes, or until the top and sides of the slab are lightly browned. Remove from the oven, but do not turn off the heat. Place baking sheet on a wire rack and allow to cool for 10 minutes. Once the dough is cool enough to touch, cut into 1" thick slices using a sharp knife. Cut these 1" slices in half, making a perpendicular slice down the entire slab. Set slices cut sides up on the baking sheet. Return to the oven to bake for 9 minutes. Remove from oven, turn biscotti over, and bake the other side for 9 minutes. Remove from the oven and allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool). Transfer biscotti to a wire rack to cool completely before dipping in chocolate.

DIPPING THE BISCOTTI

  • Place the chocolate in a small microwave safe bowl. Heat in microwave for 20 seconds on HIGH, stir, and heat again as necessary in 20-second increments until completely melted.
  • If you would like to dip your biscotti like I did, transfer melted chocolate to a small, shallow dish. Drop each cookie into the chocolate so the bottom gets coated. Turn each biscotto upside down onto baking sheet so chocolate is undisturbed. If desired, add sprinkles while the chocolate is still wet. Allow chocolate to set at room temperature (about 30 minutes).
  • You may also leave the chocolate in the bowl and dip one side of each cookie in the melted chocolate. Add sprinkles while the chocolate is still wet. Allow chocolate to set at room temperature (about 30 minutes).
  • You may also choose to simply drizzle your biscotti with the chocolate. Pour the melted chocolate into a decorating bottle or a zip-top bag with the corner snipped off and drizzle over the biscotti, again, adding sprinkles while the chocolate is still wet, if desired. Allow chocolate to set at room temperature (about 30 minutes).
  • Store biscotti in an airtight container for up to 2 weeks. Baked biscotti may be frozen up to 3 months (freeze without chocolate).

Fresh April Sprinkles: Premium sprinkle blends for all occasions

 

Preheat oven to 350ยบF degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Lightly flour the baking sheet. Set aside.

In a medium size bowl, whisk together butter, oil, egg, extracts, and sugar until combined. Set aside.

In a large bowl, toss together the flour, baking powder, salt, and sprinkles.

 Funfetti Biscotti: Crunchy biscotti filled with sprinkles and dipped in white chocolate, perfect for dunking in coffee. A party in your mouth and your mug!

Add the wet ingredients to the dry ingredients and gently mix with a large wooden spoon or sturdy rubber spatula until everything is combined.

Funfetti Biscotti: Crunchy biscotti filled with sprinkles and dipped in white chocolate, perfect for dunking in coffee. A party in your mouth and your mug!

Turn dough out onto lightly floured baking sheet and, with floured hands, pat dough into a rectangle about 1/2″ thick. My rectangle was 6″ wide and 7 and 1/2″ long (using a ruler or a ruled silicone baking mat is helpful here).

Funfetti Biscotti: Crunchy biscotti filled with sprinkles and dipped in white chocolate, perfect for dunking in coffee. A party in your mouth and your mug!

Funfetti Biscotti: Crunchy biscotti filled with sprinkles and dipped in white chocolate, perfect for dunking in coffee. A party in your mouth and your mug!

Bake dough slab for 20-22 minutes, or until the top and sides of the slab are lightly browned. Remove from the oven, but do not turn off the heat. Place baking sheet on a wire rack and allow to cool for 10 minutes.

Funfetti Biscotti: Crunchy biscotti filled with sprinkles and dipped in white chocolate, perfect for dunking in coffee. A party in your mouth and your mug!

Once the dough is cool enough to touch, cut into 1″ thick slices using a sharp knife.

Funfetti Biscotti: Crunchy biscotti filled with sprinkles and dipped in white chocolate, perfect for dunking in coffee. A party in your mouth and your mug!

Cut these 1″ slices in half, making a perpendicular slice down the entire slab. Set slices cut sides up on the baking sheet. Return to the oven to bake for 9 minutes.

Funfetti Biscotti: Crunchy biscotti filled with sprinkles and dipped in white chocolate, perfect for dunking in coffee. A party in your mouth and your mug!

Remove from oven, turn biscotti over, and bake the other side for 9 minutes. Remove from the oven and allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool). Transfer biscotti to a wire rack to cool completely before dipping in chocolate.

Funfetti Biscotti: Crunchy biscotti filled with sprinkles and dipped in white chocolate, perfect for dunking in coffee. A party in your mouth and your mug!

DIPPING THE BISCOTTI

Place the chocolate in a small microwave safe bowl. Heat in microwave for 20 seconds on HIGH, stir, and heat again as necessary in 20-second increments until completely melted.

If you would like to dip your biscotti like I did, transfer melted chocolate to a small, shallow dish. Drop each cookie into the chocolate so the bottom gets coated.

Funfetti Biscotti: Crunchy biscotti filled with sprinkles and dipped in white chocolate, perfect for dunking in coffee. A party in your mouth and your mug!

Turn each biscotto upside down onto baking sheet so chocolate is undisturbed. If desired, add sprinkles while the chocolate is still wet. Allow chocolate to set at room temperature (about 30 minutes).

Funfetti Biscotti: Crunchy biscotti filled with sprinkles and dipped in white chocolate, perfect for dunking in coffee. A party in your mouth and your mug!

You may also leave the chocolate in the bowl and dip one side of each cookie in the melted chocolate. Add sprinkles while the chocolate is still wet. Allow chocolate to set at room temperature (about 30 minutes).

You may also choose to simply drizzle your biscotti with the chocolate. Pour the melted chocolate into a decorating bottle or a zip-top bag with the corner snipped off and drizzle over the biscotti, again, adding sprinkles while the chocolate is still wet, if desired. Allow chocolate to set at room temperature (about 30 minutes).

Love funfetti? Check out all of my recipes containing SPRINKLES.

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  • How To Make Chocolate Covered Easter Egg Candies (4 Different Fillings)How To Make Chocolate Covered Easter Egg Candies (4 Different Fillings)
  • Baked Funfetti DonutsBaked Funfetti Donuts

Filed Under: Biscotti, BlogHer, Cookies, Funfetti, Sprinkles Tagged With: almond extract, sprinkles, white chocolate

Reader Interactions

Comments

  1. Leah @ Grain Changer says

    June 15, 2015 at 9:12 AM

    LOVE this, Lynn! I make biscotti at LEAST once a week (my Italian husband’s most favorite treat) but have never thought of FUNFETTI biscotti — pure genius! Can’t wait to try this!!

    Reply
    • Lynn says

      June 15, 2015 at 7:02 PM

      You are a biscotti QUEEN! I’m thinking it needs to occur in my kitchen more now. It was so fun!

      Reply
  2. Sally @ Sally's Baking Addiction says

    June 15, 2015 at 1:00 PM

    Best lunch date. You’re simply the best Lynn. Thank you for all the kind words ๐Ÿ™‚ Still can’t get over that there is only 1 Tablespoon of butter! It tastes so buttery? Life’s greatest mystery right here.

    Reply
    • Lynn says

      June 15, 2015 at 7:03 PM

      Mysterious biscotti is the best kind of biscotti… ๐Ÿ˜‰

      Reply
  3. Jaoanna @ Everyday Made Fresh says

    June 15, 2015 at 2:54 PM

    I am totally gonna make these as soon as possible. Meaning as soon as I can find some allergy friendly sprinkles, that are not non perils. Thank you for making them seem not-so-scary. Biscotti in some cookbooks are very intimidating!

    Reply
    • Lynn says

      June 15, 2015 at 7:04 PM

      No no no, Joanna! Not scary at all! I hope you give them a try– report back if you do!

      Reply
      • Jaoanna @ Everyday Made Fresh says

        June 28, 2015 at 1:54 PM

        These are on the cooling rack! I will admit modifying scared me because I didn’t have a dough at all, more like wet sand, but I pressed on, literally pressing the mix together on the pan to form my slab, and they turned out great! Can’t wait to eat one and dunk it in my afternoon coffee.

        Reply
        • Lynn says

          June 28, 2015 at 2:14 PM

          Awesome, Joanna! I am so glad you didn’t give up– some of my best recipes have come from just trusting I’ve done the method correctly!

          Reply
  4. Jessica @ Sweetest Menu says

    June 15, 2015 at 6:32 PM

    I love this recipe for so many reasons! Who would have thought to put sprinkles IN biscotti? Yes please! I have never tried making biscotti at home but now you’ve convinced me, I REALLY need to!

    Reply
    • Lynn says

      June 15, 2015 at 7:04 PM

      Yes, Jess, you must!!

      Reply
  5. KCole's Creative Corner says

    June 15, 2015 at 11:25 PM

    This looks simply amazing! Like, I need to go make this. Like right now! Thanks for another great post!

    Reply
    • Lynn says

      June 16, 2015 at 7:01 PM

      Haha, of course! ๐Ÿ™‚

      Reply
  6. Kathy @ Beyond the Chicken Coop says

    June 16, 2015 at 8:44 AM

    Funfetti just make everything….well, fun! These look great.

    Reply
    • Lynn says

      June 16, 2015 at 7:02 PM

      You’ve got that right, Kathy!

      Reply
  7. Sam @ SugarSpunRun says

    June 16, 2015 at 2:31 PM

    Haha I’m pretty much jealous you got to meet Sally, she’s a huge inspiration of mine too. But anyway, this biscotti is just too amazing, I love it! It is such a creative idea! ๐Ÿ™‚

    Reply
    • Lynn says

      June 16, 2015 at 7:02 PM

      Sam, I am so lucky to have her as a friend. She’s the coolest! Thanks for stopping by ๐Ÿ™‚

      Reply
  8. Amy says

    June 16, 2015 at 10:43 PM

    Biscotti, sprinkles, and SALLY! All sweet and wonderful things.
    These biscotti are seriously making me happy. Look at all the sprinkles, and the white chocolate, and the more sprinkles!
    I LOVE making biscotti (I keep telling Mum we are Italian not Danish, whatever) and I cannot wait to make GF version of these pronto! They’ll be my first GF biscotti attempt. Oh how I have missed the dunk ๐Ÿ™‚

    Reply
    • Lynn says

      June 18, 2015 at 1:25 PM

      You will DEFINITELY have to make these, especially for the DUNK factor! I’m so glad I attempted them. I thought they were MUCH harder to make than they are. They’re fun!!

      Reply
  9. whatjessicabakednext says

    June 20, 2015 at 11:29 AM

    This biscotti looks so good! Love all the sprinkles – so cute and fun! ๐Ÿ˜€

    Reply
  10. Kimberly@The Little Girls Bakery says

    June 20, 2015 at 7:55 PM

    I love this already! Sprinkles in biscotti? Now that’s awesome!

    Reply
    • Lynn says

      June 21, 2015 at 10:52 AM

      Thanks, Kimberly!

      Reply
  11. jaysbakingmecrazy says

    June 22, 2015 at 4:33 PM

    These look so good! I don’t love biscotti, but I think I would love this recipe! Dipped in chocolate, topped with sprinkles- yes, please!!

    Reply
    • Lynn says

      June 22, 2015 at 7:19 PM

      Haha, sprinkles make everything better!!

      Reply
  12. ashley says

    December 3, 2016 at 9:54 PM

    not sure what I did wrong, but i just had a crumbly mess that wouldn’t stay together ๐Ÿ™ added 3T more oil, and a splash of milk before it started sticking together enough… it’s in the oven now, so we’ll see :S

    Reply
    • Lynn says

      December 4, 2016 at 8:27 AM

      Hi Ashley– how did they turn out? I’ve never had a problem with my dough coming together, and I’ve made a lot of biscotti. You should be able to press it together nicely.

      Reply
      • Ashley says

        December 6, 2016 at 6:37 PM

        they turned out alright. I’ve never had this problem, and i’ve been making biscotti yearly for about 15 years. The dough was so crumbly, even after squeezing it together it would fall apart. I’ve never had a recipe with so low a fluid ratio… but at the end of the day it worked…

        Reply
  13. Dianne MARKS says

    September 27, 2017 at 10:39 PM

    I really love more almond flavor..Could I just switch and put more almond and less vanilla is this recipe? Thank you!! Such a pretty “cookie: to share for the holidays and Easter!

    Reply
    • Lynn says

      September 29, 2017 at 7:19 PM

      Absolutely!

      Reply
  14. Jim Coarse says

    October 7, 2017 at 8:19 AM

    You and all your magical colorful recipes! I really love how these photos are looking! #proud

    Reply
  15. Jim Coarse says

    October 7, 2017 at 8:21 AM

    I love all of these crazy colorful recipes. Photos are looking great too! #proud

    Reply
  16. Jhuls says

    January 11, 2018 at 12:27 AM

    I love anything funfetti – these look amazing! Thanks for sharing!

    Reply
    • Lynn says

      January 11, 2018 at 7:45 PM

      I like the way you think!

      Reply
  17. Nasreen says

    June 13, 2018 at 7:15 PM

    What is the +1 tablespoon of flour for…. sprinkling on pan or as part of the dough?

    Reply
    • Lynn says

      June 14, 2018 at 8:42 AM

      It’s for the batter!

      Reply
  18. Heather says

    August 17, 2018 at 9:09 AM

    These look delicious.
    It is really super cool that you got the chance
    To meet Sally. She is beginning to be my one of my
    Inspirations as well. I am starting to teach myself
    To cook and bake from scratch.
    Sally has a video series called sprinkled.you might want to check that series out.

    Reply
  19. Heather m. Whipple says

    March 2, 2019 at 9:29 AM

    These look fun.
    But do I really have to bake these the second 9 minutes?
    They look a little to brown to me.
    The first 9 minutes made look just right to me.
    Please let me know by e-mailing me at
    midnight0675@frontier.com

    Reply
    • Lynn says

      March 3, 2019 at 6:30 AM

      Hi, Heather– I like to bake mine on both sides for even baking, but if you’d prefer not to, they should still be fine.

      Reply
  20. Kim says

    March 12, 2019 at 10:21 AM

    These look like a lot of fun, so I will try them this week! Just out of curiousity, why do you bake a slab vs a loaf? Iโ€™ve made a lot of biscotti and Iโ€™ve never seen that before. Thanks!

    Reply
    • Lynn says

      March 14, 2019 at 10:01 AM

      Hey, Kim! I’m not sure the verbiage is too different, so this method is just the one I prefer.

      Reply
  21. Heather m. Whipple says

    August 26, 2019 at 2:48 PM

    These look fun and delicious. Do you have other biscotti verities such as turtle
    biscotti ? Please let me know by e-mailing me at midnight0675@frontier.com

    Reply
    • Lynn says

      August 29, 2019 at 10:16 AM

      Hi, Heather! You can find all of my biscotti recipes here.

      Reply

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