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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!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 12 cookies


  • 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


  • Preheat oven to 350ºF 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.


  • 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).