Chocolate Vanilla Marbled Biscotti

Chocolate Vanilla Marbled Biscotti combine chocolate and vanilla in a beautiful cookie that’s just begging to be dunked into your favorite hot beverage or cold glass of milk!

Chocolate Vanilla Marbled Biscotti on a dark surface

You all know how much I love to bake cookies, and biscotti are one of my favorite kinds to make. I love the simplicity of shaping and cutting the dough. And, of course, let’s not forget just how good they are! Whether you enjoy them just as they are or dunked in a hot beverage, their appeal is undeniable.

These Chocolate Vanilla Marbled Biscotti feature a classic flavor pairing in an eye-catching way. Combining two different doughs to create a marbled effect is easier than you might think. And the end result is just so pretty and delicious!

Chocolate Vanilla Marbled Biscotti in a metal serving basket

It all starts with one simple biscotti dough that’s then divided so that half of it can be made into chocolate dough. From there it’s just a matter of a little shaping and twisting to get the marbled look.

There are a few different ways to get the marbled effect. Start with the two doughs shaped into rectangles and then stacked together. From there, you can fold the dough over itself a couple of times and reshape. Or get creative with twisting or rolling the two doughs and then folding into a rectangle. Basically, any way you want to layer and blend the doughs will work. There’s no one right way!

sliced Chocolate Vanilla Marbled Biscotti on a dark surface

I generally don’t add any kind of topping or coating to biscotti because it can hinder the dunking effect if you’re enjoying a cookie with a hot drink or a glass of milk. But if you want to add some embellishment, try dipping them in dark chocolate or white chocolate. Or do some of each for a little variety.

The first thing that stands out about these Chocolate Vanilla Marbled Biscotti is that marbled look. But the flavor is wonderful, too. The always welcomed combination of chocolate and vanilla works so well here. These crunchy cookies are great all on their own or dunked in your beverage of choice.

Find more cookie recipes in the Recipe Index.

More Marbled Desserts

Yield: 18 biscotti

Chocolate Vanilla Marbled Biscotti

Prep Time 25 minutes
Cook Time 47 minutes
Total Time 1 hour 12 minutes

Chocolate Vanilla Marbled Biscotti combine chocolate and vanilla in a deliciously dunk-able cookie!

Chocolate Vanilla Marbled Biscotti

Ingredients

  • 2 & 1/4 cups (270g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) firmly packed light brown sugar
  • 2 large eggs
  • 1 & 1/2 teaspoons vanilla extract
  • 1/4 cup (21g) unsweetened natural cocoa powder

Instructions

    1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone liner.
    2. Combine the flour, baking powder, and salt. Set aside.
    3. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
    4. Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined.
    5. Divide the dough in half. Mix the cocoa powder into one portion of the dough.
    6. Transfer the chocolate dough to the prepared pan. Shape the dough into a rectangle about 3 & 1/2” wide and 3/8” tall. The dough will be a bit sticky, so dust your fingertips with a bit of flour if necessary to help you shape it.
    7. Place the vanilla dough on top of the chocolate dough. Shape to cover the chocolate dough. The finished rectangle should be about 3 & 1/2” wide and 3/4” tall.
    8. Fold the dough by thirds, starting with a short end (like folding a letter). Shape the dough into a rectangle. about 3 & 1/2" wide and 3/4" tall. Repeat if you like.*
    9. Bake for 25 minutes. Remove the pan from the oven and allow to cool for 10 minutes (or until the dough is cool enough to handle).
    10. Use the parchment paper to transfer the biscotti to a cutting board. Cut the biscotti into 3/4” crosswise slices.
    11. Line the baking sheet with a fresh sheet of parchment paper or clean silicone liner. Place the biscotti, cut side down, onto the pan.
    12. Bake 18 to 22 minutes, or until browned. Cool on the pan for 10 minutes. Then transfer the cookies to a wire rack to cool completely.

Notes

*For more marbling, you can give the dough a twist in the places where you'll fold the dough. After twisting, roughly reshape if needed before folding.

Recommended Products

Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.