April 4, 2021

Chocolate Mini Egg Biscotti with Chocolate Drizzle

Chocolate Mini Egg Biscotti with Chocolate Drizzle are yummy biscotti cookies speckled with crushed candy covered mini chocolate eggs. I love these cookies for several reasons. First of all, I love that these biscotti are flavored with both almond and vanilla extract, which adds such amazing flavor. Secondly, I love the texture of these biscotti. They’re kind of crunchy and soft at the same time. Thirdly, they are filled with candy coated chocolates, which add great texture and flavor. And, lastly, they are drizzled with chocolate, and topped with more candy eggs. Truly, these biscotti are filled with so much great flavor and texture.

The Equipment Needed

A Food Scale- As always, for perfect results, I recommend weighing your flour and sugar.
A Sifter- Be sure and sift your dry ingredients together.
A Microwave- I used a microwave to melt my chocolate chips for the chocolate drizzle.
An Electric Mixer- This isn’t essential, but it makes mixing the dough easy.

The Ingredients Needed for Chocolate Mini Egg Biscotti with Chocolate Drizzle

Mini Eggs- You’ll need candy coated chocolate mini eggs. I used the Cadbury brand.
Flour- Be sure and use all purpose flour.
Vegetable Shortening- I used Crisco brand.
Parchment Paper- Bake these cookies on parchment paper.
Wax Paper- Place your biscotti on wax paper, before you drizzle them with the chocolate.
Chocolate Chips- I prefer Guittard semisweet chocolate chips.

How I Made my Biscotti

First, I softened my butter. I did this by slicing the butter into thin slices and then let it on a plate to get soft.
Next, I sifted together all the dry ingredients.
Then, I creamed together the butter and sugar, and added in the rest of the ingredients.
Next, I formed the dough into loaves and baked it.
Then, I sliced the biscotti.
Next, I melted the chocolate and drizzled it all over the biscotti.
Finally, I sprinkled on some extra chocolate eggs.

If you love chocolate eggs, you need to make these Chocolate Mini Egg Biscotti with Chocolate Drizzle.

Chocolate Mini Egg Biscotti with Chocolate Drizzle

Biscotti filled with mini chocolate eggs.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Dessert

Cuisine Italian

Servings cookies

Ingredients

3 cups all purpose flour (360g)
1 tsp. each baking powder and salt
8 tbsp. unsalted butter, softened
1 cup granulated sugar (200g)
3 large eggs
1 tsp. each almond and vanilla extracts
1 cup mini candy coated chocolate eggs, quartered

For the Biscotti Topping:

½ cup semisweet chocolate chips
1 tsp. vegetable shortening
½ cup candy coated mini eggs, quartered

Instructions

Preheat the oven to 350 degrees.
In a bowl, sift together the flour, baking powder, and salt.
In the bowl of an electric mixer, cream the butter and sugar together until just combined. Add the eggs and extracts and beat until well combined. Then, add the sifted dry ingredients and beat until no streaks of flour remain. Stir in the mini eggs.
Line a baking sheet with parchment paper. Divide the dough into four balls, and then shape them on the baking dish into four loaves, about three inches wide and an inch high. Bake for thirty minutes.
Slice the loaves into slices, about ¾ of an inch thick. Let them cool on a wire rack.
For the Biscotti Topping: Place the chips and shortening in a small bowl and microwave for ten seconds. Stir. Repeat until the chocolate is melted and smooth. Place the cookies on a wax paper lined pan. Drizzle the cookies with the chocolate, using a spoon. Sprinkle the chopped mini eggs over the cookies. Let the chocolate harden and serve.